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a home + living guide for the post-college, pre-parenthood, quasi-adult generation

10.23.2000

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DigsMagazine.com.

today's special |  Steamed Scallion Chicken
Steamed chicken may not sound particularly exciting, but trust me: my mother's recipe for this dish produces the most deliciously moist, flavorful chicken you've ever had in your life. Simple but perfect.


ingredients

2 chicken breasts
2 chicken thighs
4 stalks scallions
1 tbsp. wine
1 piece ginger (1/4" thick), smashed and minced
2 fat cloves garlic, minced
1 tbsp. sesame oil
1 tbsp. cornstarch paste (cornstarch mixed 1:1 with water)
salt and pepper
time 
30-40 minutes, plus marinating

serves 4


1.
Chop the chicken into roughly 2" cubes (you'll want the pieces to be approximately the same size). Sprinkle with salt and marinate for at least 1/2 hour, up to overnight.
2. Slice the scallions into 2" long sections (on the diagonal, if you want to be fancy). Slice in half again if desired. 
3. Place 1/3 of the sliced scallions along with the minced ginger and scallion in a bowl with the chicken. Add the wine and stir well to combine.
4. Steam the chicken mixture for approximately 20 - 30 minutes. (To steam, place bowl on a steamer rack, or two crossed chopsticks, in a wok. Add 1/2 cup or so of water; cover and turn heat to high. Lower heat when water boils.)
5. Strain the liquid from the steamed chicken and reserve. Set the chicken aside on a plate. Add 1 tbsp. sesame oil to a wok and heat on medium-high. Add the remaining scallions and stir-fry for a minute. Add the reserved liquid and heat. Thicken with cornstarch paste.
6. Pour sauce over chicken, and serve.

o

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