Chicken Steamed with Ginger and Scallion Paste | BIG Bites MY (Panasonic Cubie)

Chicken Steamed with Ginger and Scallion Paste

One of the must-have dishes in the repertoire if you are a fan of ginger and steamed chicken. It takes a bit of time to prepare the ginger and scallion paste but after that is done, just pop the chicken into the steamer and dinner is ready in a jiffy! SO EASY LAH! The recipe shown here feeds 1, just double up accordingly if you are cooking for more. A nice meal on cold rainy nights!

Watch video for step-by-step method of preparation

CLICK HERE FOR PRINTABLE RECIPE CARD

Prep time: 25 minutes

Cooking time: 20 minutes

Serving: 1 (increase portions accordingly if you are cooking for more)

Ingredients:

• 1 chicken whole leg
• 50g ginger
• 1/2 teaspoon chicken stock granules
• 3/4 teaspoon salt (1/2 teaspoon + 1/4 teaspoon)
• 1/4 teaspoon sesame oil
• 1 tablespoon Shao Xing wine
• 1 bunch scallion (spring onions)

Method:

• Wash chicken and season with 1/2 teaspoon of salt. Set aside for at least an hour to marinate.
• Ginger and Scallion Paste:
• Peel ginger. Wash and dry the peeled ginger and scallion
• Slice scallion into small pieces. I usually use the green section only. Discard the  white part or keep it for other dishes. Reserve some sliced green scallion for garnish.
• Cut ginger into small pieces
• Combine sliced scallion and ginger. Add in Shao Xing wine and blend until it becomes a paste.
• Add chicken stock granules and stir to combine
• Add sesame oil and stir to combine
• Add 1/4 teaspoon of salt, stir to combine
• Taste the paste and flavor to your liking
• Spread the ginger and scallion paste evenly over marinated chicken leg and it's ready for steaming
• Cooking time:
• Panasonic Cubie: Steam setting, MEDIUM, 30 minutes
• Stove top: Bring water to boil in a pot and place a trivet / steamer rack in it. Steam chicken leg over MEDIUM HIGH HEAT for 20 minutes.
• Garnish with scallion before serving

Notes:

• I prefer to season my chicken with salt the night before and leave it to marinate overnight in the refrigerator
• You may use the mortar and pestle to pound your ginger paste or use a food processor to prepare it - whichever method you are comfortable with
• Instead of garnishing the dish with sliced scallion, you can also replace it with fried julienned ginger