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Ginger Steamed Chicken with Spring Onion Oil

Tender steamed chicken infused with ginger and finished with fragrant scallion-ginger oil—a light, aromatic Chinese classic.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cantonese, Chinese
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5-2 pounds bone-in skin-on chicken thighs or drumsticks
  • 3 inch piece fresh ginger sliced, plus extra minced
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 0.5 tsp salt
  • 0.5 tsp white pepper
Spring Onion Oil
  • 6-8 spring onions thinly sliced
  • 0.33 cup neutral oil
  • 3 cloves garlic minced
  • 1 tsp grated fresh ginger
  • 1 tbsp light soy sauce
  • 1 tsp sugar
  • fresh cilantro for garnish

Equipment

  • Steamer basket or wok with rack
  • Heatproof plate
  • Small saucepan
  • Heatproof bowl

Method
 

  1. Marinate chicken with wine, soy, sesame oil, salt, pepper, and ginger slices for 15–30 minutes.
  2. Place ginger slices on heatproof plate, top with chicken, and steam 20–28 minutes until 165°F.
  3. Combine scallions, garlic, minced ginger, and salt in heatproof bowl.
  4. Heat oil until very hot, pour over scallion mixture, then stir in soy sauce and sugar.
  5. Transfer steamed chicken to plate, drizzle with spring onion oil and reserved juices.
  6. Garnish and serve hot.

Notes

Use bone-in for juiciest results. Hot oil must sizzle vigorously when poured. Adjust oil quantity to taste.