Ginger Scallion Steamed Chicken (Printable Version)

Fragrant, tender chicken infused with fresh ginger and scallions for clean flavors and delicate aroma.

# Ingredient List:

→ Chicken

01 - 1 whole chicken (about 3 lbs), cut into pieces or 4 bone-in, skin-on chicken thighs
02 - 1 teaspoon kosher salt
03 - 1 tablespoon Shaoxing wine (optional)

→ Aromatics

04 - 4-inch piece fresh ginger, sliced into thin coins
05 - 4 scallions, cut into 2-inch pieces

→ Sauce

06 - 2 tablespoons neutral oil (vegetable or canola)
07 - 2 tablespoons finely minced ginger
08 - 3 scallions, finely sliced
09 - 1 tablespoon light soy sauce (use gluten-free if needed)
10 - 1 teaspoon toasted sesame oil
11 - 1/2 teaspoon sugar
12 - 1/4 teaspoon white pepper

→ Garnish

13 - Extra sliced scallions (optional)

# How to Make It:

01 - Pat the chicken dry and rub evenly with salt. If using, drizzle Shaoxing wine over the chicken pieces and let marinate for 10 minutes.
02 - Arrange the sliced ginger and cut scallions in the bottom of a heatproof plate or shallow dish large enough to hold the chicken in a single layer.
03 - Place the chicken pieces skin-side up on top of the ginger and scallions.
04 - Set up a steamer or large wok/pot with a rack and lid. Bring water to a boil.
05 - Place the plate of chicken onto the steaming rack. Cover and steam over medium-high heat for 30–35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).
06 - While the chicken steams, heat neutral oil in a small pan over medium heat until shimmering. Add minced ginger and cook for 1 minute. Add sliced scallions and cook for 30 seconds. Remove from heat. Stir in soy sauce, sesame oil, sugar, and white pepper.
07 - When the chicken is done, remove from the steamer. Discard the cooked ginger and scallion from underneath if desired. Pour any accumulated chicken juices into the sauce and stir to combine.
08 - Slice or arrange the chicken on a clean serving plate. Spoon the ginger-scallion sauce evenly over the chicken. Garnish with extra sliced scallions if desired. Serve warm.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like something you'd wait hours for at a restaurant
  • Steaming keeps the chicken incredibly moist while letting the pure ginger and scallion flavors shine through
02 -
  • Don't skip patting the chicken completely drythis helps the salt adhere and ensures better steaming
  • The steaming water should never touch the plate, or you'll boil instead of steam
03 -
  • Buy the freshest ginger you can findit should feel firm and heavy, not wrinkled
  • Let the chicken rest for 5 minutes after steaming before serving

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