Steamed ginger chicken
This home-style dish is the kind of thing my family ate all the time when I was growing up, and it’s easy to see why it’s a firm favourite – it’s simple to make, fast and quite delicious.
Recipe from Asian Cookery School by Adam Liaw (Hachette, RRP $49.99) - Get 30% off the RRP - Order your special signed copy today!*
1 tbsp grated ginger
1 tbsp Shaoxing wine
1 tsp soy sauce
1 tsp cornflour
½ tsp salt
½ tsp sugar
2 thick spring onions, trimmed and finely chopped
600g chicken thigh fillets, cut into 5cm chunks
¼ cup coriander leaves, to serve
- Combine the ginger, Shaoxing wine, soy sauce, cornflour, salt, sugar, spring onions, and chicken pieces in a large bowl. Mix well, and set aside for at least 15 minutes.
- Arrange the marinated chicken in a single layer on a heatproof serving plate that will fit inside your bamboo steamer. Bring plenty of water to the boil in a saucepan or wok under the steamer, place the plate of chicken inside the steamer, cover and steam for 10 minutes.
- Remove the plate from the steamer and allow to stand for a minute. Scatter the chicken with the coriander and serve immediately.
- The chicken will release flavourful juices during cooking, so use a shallow dish with a lip to catch them. Be careful not to spill the juices when taking the dish out of the steamer.
- To grate the ginger, peel it by scraping the skin away with a teaspoon and grate it as finely as possible using a Japanese grater, a rasp grater or the bumpy side of a box grater.
- Coriander has flavour through the entire plant, from the roots to the leaves, and it’s all edible. If you want a stronger coriander flavour in the dish, mix chopped coriander stems and roots with the chicken and steam it all together, scattering the leaves over to serve.