Directions
- 1Place a smaller bowl face down in the center of a large flat bowl.
- 2Lean 4 bone-in chicken thighs around the smaller bowl.
- 3Place a few slices of ginger, 2 stems chopped spring onion, and a few jujube dates on the chicken.
- 4Steam the chicken for about 20 minutes.
- 5While the chicken is steaming, mince a good chunk of ginger and slice 5-6 stems of spring onion.
- 6Place the minced ginger and sliced spring onion into a heatproof bowl.
- 7Heat a few tablespoons (up to 1/4 cup) of high heat oil to smoking point in a small pan.
- 8Pour the hot oil over the ginger and scallions in the heatproof bowl.
- 9Season the sauce with Korean chilli flakes (gochugaru), sugar, soy sauce, and oyster sauce.
- 10Add a drizzle of sesame oil to the sauce and season to taste.
- 11Once the chicken is done, remove it and shred it.
- 12Release the golden chicken broth from under the upside-down bowl into the larger plate.
- 13Discard the ginger, spring onion, and jujube from the steamed chicken.
- 14Pour the chicken broth into the sauce mix.
- 15Add the shredded chicken back into the sauce and mix to coat.
- 16Serve over white rice.
Ingredients
- 4 bone-in chicken thighs
- Ginger
- Spring onion
- Jujube Dates
- Oil
- Sugar
- Salt
- Soy sauce
- Oyster Sauce
- Korean chilli flakes
- sesame oil
- 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.
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