Low Effort Scallion Chicken

30 mins
Serves 1
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Directions

  1. 1Place a smaller bowl face down in the center of a large flat bowl.
  2. 2Place a smaller bowl face down in the center of a large flat bowl.
  3. 3Place a smaller bowl face down in the center of a large flat bowl.
  4. 4Lean 4 bone-in chicken thighs around the smaller bowl.
  5. 5Lean 4 bone-in chicken thighs around the smaller bowl.
  6. 6Lean 4 bone-in chicken thighs around the smaller bowl.
  7. 7Place a few slices of ginger, 2 stems chopped spring onion, and a few jujube dates on the chicken.
  8. 8Place a few slices of ginger, 2 stems chopped spring onion, and a few jujube dates on the chicken.
  9. 9Place a few slices of ginger, 2 stems chopped spring onion, and a few jujube dates on the chicken.
  10. 10Steam the chicken for about 20 minutes.
  11. 11Steam the chicken for about 20 minutes.
  12. 12Steam the chicken for about 20 minutes.
  13. 13While the chicken is steaming, mince a good chunk of ginger and slice 5-6 stems of spring onion.
  14. 14While the chicken is steaming, mince a good chunk of ginger and slice 5-6 stems of spring onion.
  15. 15While the chicken is steaming, mince a good chunk of ginger and slice 5-6 stems of spring onion.
  16. 16Place the minced ginger and sliced spring onion into a heatproof bowl.
  17. 17Place the minced ginger and sliced spring onion into a heatproof bowl.
  18. 18Place the minced ginger and sliced spring onion into a heatproof bowl.
  19. 19Heat a few tablespoons (up to 1/4 cup) of high heat oil to smoking point in a small pan.
  20. 20Heat a few tablespoons (up to 1/4 cup) of high heat oil to smoking point in a small pan.
  21. 21Heat a few tablespoons (up to 1/4 cup) of high heat oil to smoking point in a small pan.
  22. 22Pour the hot oil over the ginger and scallions in the heatproof bowl.
  23. 23Pour the hot oil over the ginger and scallions in the heatproof bowl.
  24. 24Pour the hot oil over the ginger and scallions in the heatproof bowl.
  25. 25Season the sauce with Korean chilli flakes (gochugaru), sugar, soy sauce, and oyster sauce.
  26. 26Season the sauce with Korean chilli flakes (gochugaru), sugar, soy sauce, and oyster sauce.
  27. 27Season the sauce with Korean chilli flakes (gochugaru), sugar, soy sauce, and oyster sauce.
  28. 28Add a drizzle of sesame oil to the sauce and season to taste.
  29. 29Add a drizzle of sesame oil to the sauce and season to taste.
  30. 30Add a drizzle of sesame oil to the sauce and season to taste.
  31. 31Once the chicken is done, remove it and shred it.
  32. 32Once the chicken is done, remove it and shred it.
  33. 33Once the chicken is done, remove it and shred it.
  34. 34Release the golden chicken broth from under the upside-down bowl into the larger plate.
  35. 35Release the golden chicken broth from under the upside-down bowl into the larger plate.
  36. 36Release the golden chicken broth from under the upside-down bowl into the larger plate.
  37. 37Discard the ginger, spring onion, and jujube from the steamed chicken.
  38. 38Discard the ginger, spring onion, and jujube from the steamed chicken.
  39. 39Discard the ginger, spring onion, and jujube from the steamed chicken.
  40. 40Pour the chicken broth into the sauce mix.
  41. 41Pour the chicken broth into the sauce mix.
  42. 42Pour the chicken broth into the sauce mix.
  43. 43Add the shredded chicken back into the sauce and mix to coat.
  44. 44Add the shredded chicken back into the sauce and mix to coat.
  45. 45Add the shredded chicken back into the sauce and mix to coat.
  46. 46Serve over white rice.
  47. 47Serve over white rice.
  48. 48Serve over white rice.

Ingredients

  • 4 bone-in chicken thighs
  • 4 bone-in chicken thighs
  • 4 bone-in chicken thighs
  • Ginger
  • Ginger
  • Ginger
  • Spring onion
  • Spring onion
  • Spring onion
  • Jujube Dates
  • Jujube Dates
  • Jujube Dates
  • Oil
  • Oil
  • Oil
  • Sugar
  • Sugar
  • Sugar
  • Salt
  • Salt
  • Salt
  • Soy sauce
  • Soy sauce
  • Soy sauce
  • Oyster Sauce
  • Oyster Sauce
  • Oyster Sauce
  • Korean chilli flakes
  • Korean chilli flakes
  • Korean chilli flakes
  • sesame oil
  • sesame oil
  • sesame oil
  • LKK chicken bouillon powder
  • LKK chicken bouillon powder
  • LKK chicken bouillon powder

Equipment

large flat bowlsmaller bowlsmall panheatproof bowl

Tips

  • For the sauce, heat a few tbsp high heat oil (up to 1/4 cup) to smoking point and pour over the ginger and scallions.
  • You can add some LKK chicken bouillon powder for extra oomph to the sauce.
  • A drizzle of sesame oil can be added to the sauce.