Simple Steamed Chicken Thighs
Steamed chicken is a very common dish in Chinese cuisine, and one of the traditional must haves for Lunar New Year -
usually cooked as whole chicken. But you can try this very simple
steamed chicken thighs for 2 and have your dinner sorted, if you are not cooking for many. Should you like to try
something more extensive, try Steamed Mushroom Chicken with Garlic and Ginger
or Steamed Chicken with Red Dates and Wolfberries.
- 2 Chicken thighs
- 5-6 thin slices root ginger
- 1 teaspoon sea salt
- Rub the sea salt all over the chicken thighs and marinate for about 30 minutes.
- Place the chicken thighs in a deep dish suitable for steaming, with the ginger slices underneath the chicken.
- Steam in a steamer on medium for 30-45 minutes depending on the size of the chicken thighs. Stick a skewer through the meat
at the joints, if the juices run clear then it is cooked. If not, just continue to steam for another 10 minutes.
- Serve with boiled rice and a side dish like a
vegetable stir fry.
- If you don't have a steamer, place the dish over a steel trivet in a large, deep stock pot filled with boiling water.
Just make sure that the water does not touch the base of the dish.
- There is no oil needed for this recipe, as the thighs will release naturally existing fat which will turn into tasty juice.
You can spoon the juice over the rice to make it tasty, or simply separate it and save for making stock or gravy.
| Adzuki Bean
| Festive Food
| Poultry |
| Stir Fry
| Vegetarian |