Directions
- 1Wash the chicken thighs thoroughly and remove any red blood clots near the bone.
- 2Marinate the chicken with salt and Shaoxing wine, rubbing it into the chicken.
- 3Add cornstarch to the chicken and rub it in to give the outer layer a smooth texture.
- 4Coat the chicken with cooking oil to lock in moisture and make it juicier.
- 5Let the chicken marinate for about 30 minutes.
- 6Once the water is at a rolling boil, place the chicken onto the steaming rack.
- 7Steam the chicken on high heat for 20 to 25 minutes.
- 8Check the water level and add more water if necessary.
- 9To check if the chicken is done, poke the thickest part with a chopstick; if no blood juices come out, it's ready.
- 10Cut into the chicken to reveal the soft, tender, and juicy meat.
Ingredients
- 2 whole chicken thighs
- 1 teaspoon salt
- 3 tablespoons Shaoxing wine
- 1 teaspoon cornstarch
- 1 tablespoon cooking oil
Equipment
bowlwoksteaming rackchopstickknifefork
Tips
- Remove red blood clots near the bone area of the chicken thigh to prevent a stinky odor after steaming.
- Marinating the chicken for a longer duration will make it more tasty. If marinating for more than two hours, place it in the fridge and bring it back to room temperature 30 minutes before steaming.
- Steaming on high heat for 20-25 minutes yields a tender, juicy, slightly springy texture. For very soft and tender chicken that falls off the bone, steam on low heat for 1 to 1.5 hours.
- Remember to check and add water to the steaming pot when necessary.
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