Steamed Chicken with Ginger-Garlic Chilli Sauce

Passos11

1. 1

   Pas 1. Layer chicken with aromatics

   Arrange the chicken leg quarters in a dish with the ginger slices, spring onions and dates on top.

   quart de pollastregingebreceba tendradàtil
2. 2

   Pas 2. Steam the chicken

   Set the dish in a steamer over simmering water and steam the chicken until cooked.

   quart de pollastre
3. 3

   Pas 3. Reserve the chicken juices

   Pour the juices that collected in the dish into a separate container and keep them for the sauce.

   salsa de soja
4. 4

   Pas 4. Shred the chicken

   Remove the bones and skin from the chicken and tear the meat into strips.

   quart de pollastre
5. 5

   Pas 5. Mince the ginger and garlic

   Finely mince the ginger and garlic.

   gingebreall
6. 6

   Pas 6. Chop the spring onions

   Finely chop the spring onions and coriander stems.

   coriandreceba tendra
7. 7

   Pas 7. Cook the aromatics

   Cook the minced ginger, garlic, coriander stems and spring onions together in a saucepan.

   gingebreallcoriandreceba tendra
8. 8

   Pas 8. Add the chilli flakes

   Add the gochugaru chilli flakes to the aromatics.

9. 9

   Pas 9. Add the sauce seasonings

   Add the oyster sauce, soy sauce and sesame oil to the pan.

   salsa d'ostressalsa de sojaoli de sèsam
10. 10

    Pas 10. Toss the chicken in sauce

    Pour the sauce over the shredded chicken, add the reserved chicken juices and mix well.

    quart de pollastresalsa de soja
11. 11

    Pas 11. Serve over rice

    Serve the chicken over steamed white rice.