Soft & Juicy Steamed Chicken Thighs

48 mins
Serves 1
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Directions

  1. 1Choose 5 fresh chicken legs.
  2. 2Choose 5 fresh chicken legs.
  3. 3Choose 5 fresh chicken legs.
  4. 4Add a spoonful of salt and rub it thoroughly onto the chicken legs to clean them and remove feathers.
  5. 5Add a spoonful of salt and rub it thoroughly onto the chicken legs to clean them and remove feathers.
  6. 6Add a spoonful of salt and rub it thoroughly onto the chicken legs to clean them and remove feathers.
  7. 7Rinse the chicken legs with water 2 to 3 times until fully clean.
  8. 8Rinse the chicken legs with water 2 to 3 times until fully clean.
  9. 9Rinse the chicken legs with water 2 to 3 times until fully clean.
  10. 10Place the cleaned chicken legs in a large bowl.
  11. 11Place the cleaned chicken legs in a large bowl.
  12. 12Place the cleaned chicken legs in a large bowl.
  13. 13Peel and thinly slice fresh ginger into julienne strips.
  14. 14Peel and thinly slice fresh ginger into julienne strips.
  15. 15Peel and thinly slice fresh ginger into julienne strips.
  16. 16Chop green onions into small sections.
  17. 17Chop green onions into small sections.
  18. 18Chop green onions into small sections.
  19. 19Add the chopped ginger and green onions to a bowl.
  20. 20Add the chopped ginger and green onions to a bowl.
  21. 21Add the chopped ginger and green onions to a bowl.
  22. 22Boil some water and pour it over the chicken legs in the bowl, stirring with a spoon to remove impurities and kill bacteria.
  23. 23Boil some water and pour it over the chicken legs in the bowl, stirring with a spoon to remove impurities and kill bacteria.
  24. 24Boil some water and pour it over the chicken legs in the bowl, stirring with a spoon to remove impurities and kill bacteria.
  25. 25Remove the chicken legs and place them on a chopping board.
  26. 26Remove the chicken legs and place them on a chopping board.
  27. 27Remove the chicken legs and place them on a chopping board.
  28. 28Make a cross-hatch pattern on each chicken leg to help absorb flavors.
  29. 29Make a cross-hatch pattern on each chicken leg to help absorb flavors.
  30. 30Make a cross-hatch pattern on each chicken leg to help absorb flavors.
  31. 31Place the scored chicken legs back into the bowl.
  32. 32Place the scored chicken legs back into the bowl.
  33. 33Place the scored chicken legs back into the bowl.
  34. 34Add the crushed ginger and green onion mixture to the chicken.
  35. 35Add the crushed ginger and green onion mixture to the chicken.
  36. 36Add the crushed ginger and green onion mixture to the chicken.
  37. 37Add a bit of salt, sprinkle some pepper, and add some sugar to enhance the flavor.
  38. 38Add a bit of salt, sprinkle some pepper, and add some sugar to enhance the flavor.
  39. 39Add a bit of salt, sprinkle some pepper, and add some sugar to enhance the flavor.
  40. 40Pour in a bit of cooking wine to remove unpleasant odors and add fragrance.
  41. 41Pour in a bit of cooking wine to remove unpleasant odors and add fragrance.
  42. 42Pour in a bit of cooking wine to remove unpleasant odors and add fragrance.
  43. 43Add some oyster sauce and a bit of soy sauce.
  44. 44Add some oyster sauce and a bit of soy sauce.
  45. 45Add some oyster sauce and a bit of soy sauce.
  46. 46Mix everything together well, ensuring the chicken legs are thoroughly coated for extra flavor.
  47. 47Mix everything together well, ensuring the chicken legs are thoroughly coated for extra flavor.
  48. 48Mix everything together well, ensuring the chicken legs are thoroughly coated for extra flavor.
  49. 49Add some corn starch to help the seasoning stick to the chicken and enhance its flavor.
  50. 50Add some corn starch to help the seasoning stick to the chicken and enhance its flavor.
  51. 51Add some corn starch to help the seasoning stick to the chicken and enhance its flavor.
  52. 52Mix everything together and marinate for 20 minutes.
  53. 53Mix everything together and marinate for 20 minutes.
  54. 54Mix everything together and marinate for 20 minutes.
  55. 55Peel a carrot with a vegetable peeler.
  56. 56Peel a carrot with a vegetable peeler.
  57. 57Peel a carrot with a vegetable peeler.
  58. 58Cut off both ends of the carrot, then slice it into small rounds, then into strips, and finally dice it into small cubes.
  59. 59Cut off both ends of the carrot, then slice it into small rounds, then into strips, and finally dice it into small cubes.
  60. 60Cut off both ends of the carrot, then slice it into small rounds, then into strips, and finally dice it into small cubes.
  61. 61Put the carrot pieces in a bowl.
  62. 62Put the carrot pieces in a bowl.
  63. 63Put the carrot pieces in a bowl.
  64. 64Peel a large potato, cut it into thick slices, then into strips, and finally dice it into small cubes.
  65. 65Peel a large potato, cut it into thick slices, then into strips, and finally dice it into small cubes.
  66. 66Peel a large potato, cut it into thick slices, then into strips, and finally dice it into small cubes.
  67. 67Place the diced potato in the bowl with the carrots.
  68. 68Place the diced potato in the bowl with the carrots.
  69. 69Place the diced potato in the bowl with the carrots.
  70. 70Arrange the potato and carrot neatly in the bowl.
  71. 71Arrange the potato and carrot neatly in the bowl.
  72. 72Arrange the potato and carrot neatly in the bowl.
  73. 73Place the marinated chicken legs on top of the vegetables in a neat arrangement.
  74. 74Place the marinated chicken legs on top of the vegetables in a neat arrangement.
  75. 75Place the marinated chicken legs on top of the vegetables in a neat arrangement.
  76. 76Boil some water and place the bowl with chicken and vegetables into a steamer.
  77. 77Boil some water and place the bowl with chicken and vegetables into a steamer.
  78. 78Boil some water and place the bowl with chicken and vegetables into a steamer.
  79. 79Cover and steam for 48 minutes.
  80. 80Cover and steam for 48 minutes.
  81. 81Cover and steam for 48 minutes.
  82. 82After the time is up, open the lid and check.
  83. 83After the time is up, open the lid and check.
  84. 84After the time is up, open the lid and check.
  85. 85Garnish with chopped green onions for a nice color.
  86. 86Garnish with chopped green onions for a nice color.
  87. 87Garnish with chopped green onions for a nice color.

Ingredients

  • 5 fresh chicken legs
  • 5 fresh chicken legs
  • 5 fresh chicken legs
  • 1 spoonful salt
  • 1 spoonful salt
  • 1 spoonful salt
  • fresh ginger
  • fresh ginger
  • fresh ginger
  • green onions
  • green onions
  • green onions
  • pepper
  • pepper
  • pepper
  • sugar
  • sugar
  • sugar
  • cooking wine
  • cooking wine
  • cooking wine
  • oyster sauce
  • oyster sauce
  • oyster sauce
  • soy sauce
  • soy sauce
  • soy sauce
  • corn starch
  • corn starch
  • corn starch
  • 1 carrot
  • 1 carrot
  • 1 carrot
  • 1 potato
  • 1 potato
  • 1 potato

Equipment

bowlknifechopping boardvegetable peelerpotsteamer

Tips

  • Choose fresh chicken legs by pressing on the meat to feel its texture.
  • Salt helps with sterilization and removes feathers from chicken legs.
  • Washing chicken legs thoroughly is an important step for tenderness.
  • Pouring boiling water over chicken legs removes impurities and dirt, puffs up the skin, and kills bacteria.
  • Cross-hatching chicken legs helps them absorb flavors better.
  • Marinade chicken legs for 20 minutes for extra flavor.
  • Starch helps seasoning stick to the chicken, making it more flavorful.
  • Adding vegetables and potatoes helps balance out the oiliness of the dish.