Directions
- 1Place a steamer rack in a pot with boiling water.
- 2Place a bowl on the steamer rack and arrange the chicken legs around it.
- 3Add ginger slices and red dates to the bowl with the chicken.
- 4Cover the pot with a lid and steam for 16 minutes after the water starts boiling.
- 5Carefully remove the chicken and bowl from the pot.
- 6Remove the chicken from the bowl, reserving the chicken broth from the bowl.
- 7Shred the chicken.
- 8Heat oil in a small pot and cook whole scallions until fragrant to make scallion oil.
- 9Pour the hot scallion oil over a bowl containing chopped ginger and scallion.
- 10Add soy sauce, salt, and sugar to the ginger-scallion mixture.
- 11Add the reserved chicken broth to the ginger-scallion mixture and mix well.
- 12Pour the prepared sauce over the shredded chicken and mix everything together.
- 13Serve the chicken with rice and salted vegetable soup.
Ingredients
- 2 L-shaped organic chicken
- 4 -5 red dates
- 4 -5 ginger slices
- scallion oil
- 1 ratio chopped ginger
- 1 ratio chopped scallion
- 1 tbsp soy sauce
- 0.5 tsp sugar
- 0.25 tsp salt
- chicken broth
Equipment
potsteamer rackbowltimerchopsticksspoon
Tips
- Steaming preserves nutrients and is easy on the stomach.
- Cooking with water helps preserve nutrients.
- Let the chicken cool down before shredding it.
- Prepare the best sauce with a 1:1 ratio of ginger and scallion/spring onions.
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