Ginger-Sauced Steamed Chicken

Name: Ginger-Sauced Steamed Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 1 young chicken (about 750g, gutted, deboned at the legs and cut into strips); 25 g sesame oil; 15 g soy sauce; 15 g vinegar; 10 g scallion; 25 g ginger (crushed into juice); 5 g salt (a pinch for marinating the chicken); 5 g MSG; 250 g broth; wet starch, to taste; chili oil, to taste

A Sichuan dish of steamed young chicken plated inverted and drizzled with ginger sauce, offering a rich ginger aroma with a gently sweet and tangy flavor.

40 min

Easy

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Ingredients

young chicken (about 750g, gutted, deboned at the legs and cut into strips) 1

sesame oil 25 g

soy sauce 15 g

vinegar 15 g

scallion 10 g

ginger (crushed into juice) 25 g

salt (a pinch for marinating the chicken) 5 g

MSG 5 g

broth 250 g

wet starch to taste

chili oil to taste

Instructions

Boiling and Steaming

Gut the chicken and wash it clean, then boil in plain water until fully cooked and remove. Debone the legs and cut the chicken into strips. Sprinkle with a pinch of salt, place in a bowl, pour in the broth, and steam over high heat for about 10 minutes before removing. Crush the ginger into juice and slice the garlic.

Preparing the Sauce

Heat a wok and add the sesame oil. Briefly stir-fry the scallion, then pour in the steaming liquid from the chicken (invert the chicken onto a plate). Add the soy sauce, MSG, ginger juice, and vinegar. Thicken with wet starch and drizzle with chili oil. When serving, lift off the covering bowl and pour the hot sauce over the chicken.