A comfort meal I’ll never get tired of! This is my Ginger Scallion Steamed Chicken recipe 🤤🫚

Ingredients

• 1.5 lb Chicken Thighs (bone‑in, skin‑on for juicier meat)
• 2 tablespoons Fresh Ginger (thinly sliced plus 1 tbsp minced)
• 4 stalks Scallions (whites separated from greens; whites sliced, greens sliced for garnish)
• 1 tablespoon Vegetable Oil (for sauce base)
• 1 tablespoon Oyster Sauce (adds umami depth)
• 1 tablespoon Soy Sauce (regular or low‑sodium)
• 1 teaspoon Sambal Oelek (adjust to desired heat)
• 0.25 cup Chicken Broth (low‑sodium)

Instructions

1. Prepare aromatics

   Thinly slice 2 tablespoons of fresh ginger. Separate the white parts of the scallions from the green tops, slice the whites into 1‑inch pieces, and slice the greens for garnish. Mince the remaining ginger into a tablespoon.

   Time: PT5M

2. Arrange chicken for steaming

   Place the chicken thighs on a plate, skin side up. Position a small heat‑proof bowl in the center of the plate to keep the chicken from touching the water directly. Tuck the sliced ginger and scallion whites around and between the pieces, and lay the sliced scallion greens on top.

   Time: PT5M

3. Steam the chicken

   Bring a few centimeters of water to a boil in the steamer pot, then place the plate with chicken inside. Cover tightly and steam for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

   Time: PT20M

   Temperature: 100°C

4. Collect the broth (liquid gold)

   Carefully remove the plate from the steamer. Transfer the clear liquid that has collected in the bowl to a small measuring cup – this is your “liquid gold.” Set the chicken aside, keeping it warm.

   Time: PT2M

5. Make the finishing sauce

   In a small saucepan, heat 1 tablespoon of oil over medium heat. Add the minced ginger and sauté for 30 seconds until fragrant. Stir in the oyster sauce, soy sauce, sambal, and the collected broth. Simmer for 3‑4 minutes until slightly thickened.

   Time: PT5M

   Temperature: Medium heat

6. Serve

   Place the steamed chicken on a serving plate, drizzle the hot sauce over the top, and garnish with the sliced scallion greens. Serve immediately over steamed rice.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

5g

Fat

8g

Fiber

1g