Steamed Chicken with Ginger-Garlic Chilli Sauce
Serves 3
Directions
- 1Place chicken, sliced ginger, spring onions, dates, rice wine, and salt in a steaming dish elevated in a pot, cover, and steam until cooked through.
- 2Remove the cooked chicken and set aside the accumulated steaming juices.
- 3Shred the chicken meat from the bones.
- 4In a small saucepan, heat minced ginger, minced garlic, chopped coriander stems, and chopped spring onions in oil until fragrant.
- 5Stir in the gochugaru chilli flakes.
- 6Combine the shredded chicken in a bowl with the ginger-garlic mixture, oyster sauce, soy sauce, and the reserved chicken steaming juices.
- 7Mix well and serve over steamed white rice.
Ingredients
- 3 whole chicken leg quarters
- 1 thumb-sized piece ginger, sliced
- 2 whole spring onions
- 4 whole dates
- 1 tbsp rice wine
- to taste salt (optional)
- 3 tbsp ginger, minced
- 3 tbsp garlic, minced
- 3 tbsp coriander stems, finely chopped
- 3 tbsp spring onions, finely chopped
- 1 tbsp gochugaru chilli flakes
- 2 tbsp oyster sauce
- 1 1/2 tbsp soy sauce
- 1/2 tbsp sesame oil
Equipment
steaming dishpotsaucepanspoonbowl
Tips
- Regular dates were used because red dates were unavailable.
- The reserved chicken steaming juices are very important for the sauce flavor.
