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how to steam chicken breast
Victoria Haneveer

Steamed Chicken Thighs with Ginger

Steaming preserves not only the delicious taste of chicken but also locks in the moisture. This recipe has ginger, Mirin, soy sauce and green onions to offer a delicate Chinese flavor to the finished dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Entree
Cuisine: Chinese
Ingredients Method

Ingredients
 

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

Method
 

  1. Put an inch of water in a large pot and put it over a medium-high heat on the stove.
  2. Put a steaming rack inside.
  3. Put the chicken in a heat-proof dish and pour the soy sauce and Mirin on top.
  4. Top with ginger slices and the white part of the green onion.
  5. When the water reaches a boil, put the dish of chicken on the steaming rack and put a lid on the pan.
  6. Turn the temperature down.
  7. You want the water gently simmering, not boiling.
  8. Cook for 15 minutes or until the juices run clear when the chicken is pierced with a fork.
  9. Serve topped with the green part of the green onion.