Pour Over Ginger Scallion Chicken

16 mins
Serves 1
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Directions

  1. 1Place a steamer rack in a pot with boiling water.
  2. 2Place a steamer rack in a pot with boiling water.
  3. 3Place a steamer rack in a pot with boiling water.
  4. 4Place a bowl on the steamer rack and arrange the chicken legs around it.
  5. 5Place a bowl on the steamer rack and arrange the chicken legs around it.
  6. 6Place a bowl on the steamer rack and arrange the chicken legs around it.
  7. 7Add ginger slices and red dates to the bowl with the chicken.
  8. 8Add ginger slices and red dates to the bowl with the chicken.
  9. 9Add ginger slices and red dates to the bowl with the chicken.
  10. 10Cover the pot with a lid and steam for 16 minutes after the water starts boiling.
  11. 11Cover the pot with a lid and steam for 16 minutes after the water starts boiling.
  12. 12Cover the pot with a lid and steam for 16 minutes after the water starts boiling.
  13. 13Carefully remove the chicken and bowl from the pot.
  14. 14Carefully remove the chicken and bowl from the pot.
  15. 15Carefully remove the chicken and bowl from the pot.
  16. 16Remove the chicken from the bowl, reserving the chicken broth from the bowl.
  17. 17Remove the chicken from the bowl, reserving the chicken broth from the bowl.
  18. 18Remove the chicken from the bowl, reserving the chicken broth from the bowl.
  19. 19Shred the chicken.
  20. 20Shred the chicken.
  21. 21Shred the chicken.
  22. 22Heat oil in a small pot and cook whole scallions until fragrant to make scallion oil.
  23. 23Heat oil in a small pot and cook whole scallions until fragrant to make scallion oil.
  24. 24Heat oil in a small pot and cook whole scallions until fragrant to make scallion oil.
  25. 25Pour the hot scallion oil over a bowl containing chopped ginger and scallion.
  26. 26Pour the hot scallion oil over a bowl containing chopped ginger and scallion.
  27. 27Pour the hot scallion oil over a bowl containing chopped ginger and scallion.
  28. 28Add soy sauce, salt, and sugar to the ginger-scallion mixture.
  29. 29Add soy sauce, salt, and sugar to the ginger-scallion mixture.
  30. 30Add soy sauce, salt, and sugar to the ginger-scallion mixture.
  31. 31Add the reserved chicken broth to the ginger-scallion mixture and mix well.
  32. 32Add the reserved chicken broth to the ginger-scallion mixture and mix well.
  33. 33Add the reserved chicken broth to the ginger-scallion mixture and mix well.
  34. 34Pour the prepared sauce over the shredded chicken and mix everything together.
  35. 35Pour the prepared sauce over the shredded chicken and mix everything together.
  36. 36Pour the prepared sauce over the shredded chicken and mix everything together.
  37. 37Serve the chicken with rice and salted vegetable soup.
  38. 38Serve the chicken with rice and salted vegetable soup.
  39. 39Serve the chicken with rice and salted vegetable soup.

Ingredients

  • 2 L-shaped organic chicken
  • 2 L-shaped organic chicken
  • 2 L-shaped organic chicken
  • 4 -5 red dates
  • 4 -5 red dates
  • 4 -5 red dates
  • 4 -5 ginger slices
  • 4 -5 ginger slices
  • 4 -5 ginger slices
  • scallion oil
  • scallion oil
  • scallion oil
  • 1 ratio chopped ginger
  • 1 ratio chopped ginger
  • 1 ratio chopped ginger
  • 1 ratio chopped scallion
  • 1 ratio chopped scallion
  • 1 ratio chopped scallion
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • chicken broth
  • chicken broth
  • 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.