Steamed Chicken with Spring Onion Ginger Oil 蔥薑醬

Steamed
chicken is probably one of the easiest dishes to make and so delicious when
topping with spring onion ginger oil. This is simple, efficient and I promise nothing
complicated here. This chicken dish can be served in hot or cold, not to
mention that fragrant spring onion and ginger oil sauce is definitely a golden
star that you can’t miss! I can simply finish a rice bowl just with that
killing oil sauce, trust me.

Ingredients

-2 free
range skin-on chicken thighs, deboned.

Evenly
season with salt on both sides to briefly marinate for 10 minutes.

Ingredients
for Ginger Spring Onion Oil

-1 tbsp
finely chopped spring onion

-1 tbsp finely
chopped ginger

-1 tsb sugar

-1/2 tsp
salt

-A pinch
of white pepper

Stir
above ingredients thoroughly in a heat proof bowl, heat 4 tbsp vegetable oil in
a pan over medium high heat until slightly smoking, pour hot oil over the top
of bowl to sizzle with fragrance.

Method

1. Steam
chicken for 15 minutes over medium heat, then turn off the heat to leave it for
a further 10 minutes until thoroughly cooked.

2. Chop
chicken into pieces, scoop ginger spring onion oil on top and serve with rice immediately.