Go Back
Steamed chicken thighs with rice and garnishes.
Victoria Haneveer

Steamed Chicken Thighs with Ginger

Boneless chicken thighs steam gently with soy sauce, mirin, fresh ginger and green onions in a heatproof dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Dish
Cuisine: Chinese
Ingredients Method Notes

Ingredients
 

  • 4 boneless skinless chicken thighs
  • 2 green onions, sliced
  • 4 tablespoons soy sauce
  • 4 tablespoons mirin or white wine
  • 8 slices fresh ginger
  • Water, as needed for steaming

Equipment

  • Large pot with lid
  • Steaming rack
  • Heatproof dish
  • Instant-read meat thermometer

Method
 

  1. Pour 1 inch of water into a large pot and bring it toward a boil over medium-high heat. Put a steaming rack inside the pot, keeping the rack above the water.
  2. Arrange the chicken in a heatproof dish. Pour the soy sauce and mirin over it.
  3. Add the ginger and the white parts of the green onions.
  4. When the water boils, put the dish on the steaming rack and cover the pot.
  5. Reduce the heat so the water simmers gently. Steam for about 15 minutes, or until the thickest part of the chicken reaches at least 165°F (74°C).
  6. Top with the green parts of the onions and serve.

Notes

  • Check the water during cooking and add more hot water if the pot begins to dry out.
  • Don't rely on clear juices as the doneness test. Check the internal temperature.