Steamed Chicken with Aromatic Sauce

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This dish features steamed chicken leg quarters served over a bed of white rice, topped with a flavorful aromatic sauce. It's a comforting meal that's both savory and satisfying.

• Cook 20 min
• Total 20 min

Ingredients

• chicken leg quarters
• white rice
• ginger
• scallions
• red dates
• Chinese rice wine
• neutral oil
• chili flakes
• oyster sauce
• soy sauce
• white pepper
• sesame oil
• chicken juices
• cilantro

Instructions

1. Prepare the Steaming Base: A coupe plate is placed in the center of a wide pot. A small bowl is then placed on top of the coupe plate.
2. Arrange Chicken and Aromatics: Chicken leg quarters are arranged around the small bowl on the coupe plate. Sliced ginger, chopped scallions, and dried red dates are placed on top of and around the chicken.
3. Steam the Chicken: Chinese rice wine is added to the pot. The chicken is then steamed for 20 minutes, with the pot covered.
4. Prepare the Sauce Base: In a separate pot, minced ginger, chopped coriander stems, chopped scallions, and minced garlic are combined.
5. Fry the Aromatics: Neutral oil is added to the pot with the aromatics. This mixture is fried for 2-3 minutes until fragrant.
6. Add Chili Flakes: Chili flakes are added to the fried aromatics.
7. Remove and Collect Chicken Juices: Once the chicken is done steaming, it is removed from the pot. The juices that have collected underneath the small center bowl are carefully saved.
8. Shred the Chicken: The steamed chicken is transferred to a mixing bowl and shredded using a fork.
9. Combine Sauce Ingredients: The fried aromatic mixture is poured over the shredded chicken.
10. Add Seasonings: Oyster sauce, soy sauce, white pepper, and sesame oil are added to the bowl with the chicken.
11. Incorporate Chicken Juices: The collected chicken juices are poured into the bowl.
12. Mix and Serve: The chicken and sauce are mixed together thoroughly. The dish is then shown ready to serve, with the shredded chicken mixture placed on top of a bed of white rice.

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