Basic Chinese Steamed Chicken

    45 mins

    This recipe takes some of the most basic ingredients, to create the most tender chicken dish. Chicken legs are steamed, cooled, de-boned and served with a ginger and spring onion sauce.

    22 people made this

    Serves: 4 

    • 6 whole chicken legs, cut into drumsticks and thighs
    • salt, as needed
    • 3 slices fresh ginger
    • 2 tablespoons chopped garlic
    • 4 spring onions, chopped
    • Sauce
    • 3 spring onions, chopped
    • 3 tablespoons oil
    • 2 teaspoons salt
    • 2 slices fresh ginger, finely chopped

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Massage some salt into the chicken and let marinate for 15 minutes.
    2. Place the ginger slices and garlic on the bottom of a dish, top with the chicken, then scatter with spring onions.
    3. Steam the chicken for 30 minutes over high heat or until cooked through. Allow the chicken to cool a little, before putting them into a sealable plastic bag. Drop the whole bag into ice water and allow the chicken to cool completely.
    4. De-bone the chicken, then slice evenly the meat with its attached skin. Shred the remaining chicken meat by hand.
    5. Arrange the shredded chicken on the the bottom of a serving dish, then arrange the sliced chicken on top.
    6. In a small bowl, make the sauce by mixing together the spring onions, oil, salt and finely chopped ginger. Serve with the chicken. Serve everything hot.

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