Steamed Chicken Over Rice

Ingredients

Nutrition estimated

Estimate only — the video shows no quantities or macros. Assumes one bowl from a batch of ~4: ~150g steamed skinless chicken thigh, ~150g cooked white rice, and a share of the aromatic sauce (oil, oyster, soy, sesame). USDA per-100g values scaled to portion.

Method

1. Set up the platePlace a small bowl upside-down in the centre of a coupe plate, then arrange the chicken thighs around it. The raised bowl lets the juices pool underneath as it steams.
2. Top with aromaticsLay ginger slices, spring onions and red dates (optional) over the chicken.
3. SteamSet the plate in a wide pot, add a splash of Shao Xing rice wine, cover and steam until the chicken is cooked through.
4. Start the sauceIn another pot, add minced ginger, garlic, chopped spring onion and coriander stem with a good amount of neutral oil. Fry for 2 to 3 minutes.
5. Season the sauceStir in gochugaru, then add oyster sauce, soy sauce, sesame oil and white pepper at the end.
6. Save the juicesLift the steamed chicken out, remove the ginger, spring onion and dates to the side, and save all the juices collected in the small centre bowl.
7. Shred and combineShred the chicken thigh meat. Combine the sauce with the reserved chicken juices, then spoon it generously over the chicken.
8. Serve over ricePile the saucy chicken over a bowl of hot white rice. The rice soaks up the sauce.