I am on an Asian food kick, so sue me. The Pook and I both LOVE Chinese ginger and green onion chicken, also known as "White Cut Chicken". It's essentially a chicken poached in a special broth and served with a sauce made out of chopped ginger and green onion. In my own version of the recipe, instead of poaching the chicken, I steam it, it's a big short cut - no need to make the poaching broth and no need to switch off the heat at a precise moment so as not to over cook the chicken - but without sacrificing on taste.
Traditionally, this dish is done with a whole chicken, but because there is only two of us at home, I just did it with drumstick (actually the truth is I have no idea how to chop up a whole chicken xD).
Ginger and Green Onion Chicken
You will need:
- 8 medium chicken drumsticks;
- Approx 2 finger width and length piece of ginger - chopped finely;
- 4 small stalks green onion - chopped finely;
- 1/2 tsp salt;
- 2 tbsp light soy sauce;
- 1 tbsp vegetable oil;
- Optional - 1 drop sesame oil;
- Optional - for extra flavour, a pinch of chicken powder.
- Clean and pat dry the drumsticks, steam them using your preferred method of steaming - I used a steamer but you can use your wok if you want. For 8 medium drumsticks, 10 minutes from boil should be sufficient. If you're unsure, poke the chicken with a chopstick and if it goes through cleaning, it is cooked through.
- While the chicken is steaming, mix together the ginger, green onion and salt. Taste. It should be pretty salty.
- In a pan, heat up the vegetable oil until smoking, carefully pour over the ginger and green onion mix. It should sizzle.
- Add soy sauce and optional sesame oil and chicken powder.
- Serve steamed chicken either with dipping sauce on the side or drizzled over it.