Steamed Chicken with Ginger-Garlic Chilli Sauce

Étapes11

1. 1

   Étape 1. Layer chicken with aromatics

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

   cuisse de poulet entièregingembreoignon vertdatte
2. 2

   Étape 2. Steam the chicken

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

   cuisse de poulet entière
3. 3

   Étape 3. Reserve the chicken juices

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

   sauce soja
4. 4

   Étape 4. Shred the chicken

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

   cuisse de poulet entière
5. 5

   Étape 5. Mince the ginger and garlic

   Finely mince the ginger and garlic.

   gingembreail
6. 6

   Étape 6. Chop the spring onions

   Finely chop the spring onions and coriander stems.

   coriandreoignon vert
7. 7

   Étape 7. Cook the aromatics

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

   gingembreailcoriandreoignon vert
8. 8

   Étape 8. Add the chilli flakes

   Add the gochugaru chilli flakes to the aromatics.

9. 9

   Étape 9. Add the sauce seasonings

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

   sauce d'huîtresauce sojahuile de sésame
10. 10

    Étape 10. Toss the chicken in sauce

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

    cuisse de poulet entièresauce soja
11. 11

    Étape 11. Serve over rice

    Serve the chicken over steamed white rice.