Steamed Chicken with Ginger-Garlic Chilli Sauce

Schritte11

1. 1

   Schritt 1. Layer chicken with aromatics

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

   HähnchenkeuleIngwerFrühlingszwiebelDattel
2. 2

   Schritt 2. Steam the chicken

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

   Hähnchenkeule
3. 3

   Schritt 3. Reserve the chicken juices

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

   Sojasauce
4. 4

   Schritt 4. Shred the chicken

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

   Hähnchenkeule
5. 5

   Schritt 5. Mince the ginger and garlic

   Finely mince the ginger and garlic.

   IngwerKnoblauch
6. 6

   Schritt 6. Chop the spring onions

   Finely chop the spring onions and coriander stems.

   KorianderFrühlingszwiebel
7. 7

   Schritt 7. Cook the aromatics

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

   IngwerKnoblauchKorianderFrühlingszwiebel
8. 8

   Schritt 8. Add the chilli flakes

   Add the gochugaru chilli flakes to the aromatics.

9. 9

   Schritt 9. Add the sauce seasonings

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

   AusternsauceSojasauceSesamöl
10. 10

    Schritt 10. Toss the chicken in sauce

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

    HähnchenkeuleSojasauce
11. 11

    Schritt 11. Serve over rice

    Serve the chicken over steamed white rice.