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

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken breast, Chicken drumsticks
• Instead of Fresh Ginger: Ground ginger (use 1 tsp)
• Instead of Scallions: Green onions, Leeks (white part)
• Instead of Vegetable Oil: Canola oil, Sesame oil (use half amount)
• Instead of Oyster Sauce: Hoisin sauce (use 1 tbsp)
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Sambal Oelek: Chili garlic sauce, Sriracha (use ½ tsp)
• Instead of Chicken Broth: Water with a pinch of salt, Vegetable broth

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Steamer Pot with Lid
• Plate (for chicken)
• Small Saucepan
• Wooden Spoon or Ladle
• Rice Cooker (optional) (optional)

Critical Steps — Do Not Skip

• Ensuring the chicken does not touch the water directly while steaming.
• Maintaining a tight lid during the 20‑minute steam to keep consistent temperature.
• Properly balancing the sauce flavors and achieving a slight reduction.

Chef Tips from the Video

• Use fresh ginger for the brightest flavor; frozen ginger loses its bite.
• If you like extra heat, increase sambal to 1½ teaspoons or add a dash of gochugaru.
• For a richer broth, add a splash of Shaoxing wine to the sauce.

Troubleshooting

Storage

Refrigerator: Store chicken and sauce separately in airtight containers for up to 3 days.

Freezer: Freeze cooked chicken (without sauce) for up to 1 month; reheat thoroughly.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Steam the chicken a few hours ahead and keep it covered; reheat gently in the steamer.
• The sauce can be prepared up to 24 hours in advance and refrigerated; reheat before serving.

Frequently Asked Questions