Shredded Steamed Chicken with Garlic Ginger Scallion Sauce

Name: Shredded Steamed Chicken with Garlic Ginger Scallion Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 Pieces Chicken Leg Quarters; 4 slice Ginger; 1 stalk Scallions; 6 clove Garlic; 3 stalk Scallions; 1 inch Ginger; 2 chilies Fresh Bird's Eye Chili; 3 tbsp Cooking Oil; 3 tbsp Soy Sauce; 1 tbsp Oyster Sauce; 0.5 tsp Sugar

Shredded Steamed Chicken with Garlic Ginger Scallion Sauce features tender, juicy strands of hand-shredded chicken tossed or drizzled with a vibrant, sizzling aromatic dressing.

myjourneyofeating

Prep15 min

Cook45 min

Total1 hr

Servings4

Difficultyeasy

ChineseDinner / Supper

Ingredients

4 PiecesChicken Leg Quarters
4 sliceGinger
1 stalkScallions

6 cloveGarlic
3 stalkScallions
1 inchGinger
2 chiliesFresh Bird's Eye Chili
3 tbspCooking Oil
3 tbspSoy Sauce
1 tbspOyster Sauce
0.5 tspSugar

Instructions

Place a small bowl upside down inside a large heatproof bowl. Arrange the chicken leg quarters around the center bowl, then scatter the ginger slices and scallions over the top. Steam for 30 minutes.

Prepare the sauce by combining the minced garlic, minced ginger, chopped scallions, and chopped chilies in a heatproof bowl. Heat the cooking oil until smoking hot, then carefully pour it over the aromatics to sizzle.

Add the soy sauce, oyster sauce, sugar, and a pinch of salt. Mix thoroughly, then taste and adjust as needed.

After 30 minutes, carefully remove the chicken from the steamer and set it aside.

Carefully lift up the central bowl to release the rich chicken essence collected underneath.

Transfer the chicken essence into a small bowl and set aside.

Once the chicken is cool enough to handle, shred the meat and arrange it on a serving plate. Pour 4 tablespoons of that rich chicken essence right over the shredded meat to keep every bite ultra-juicy.

Spoon the garlic ginger scallion sauce evenly over the shredded meat, then garnish with fresh scallions to finish.

See the full recipe on Pantoh

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