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DigsMagazine.com.
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today's
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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.
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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
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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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