INGREDIENTS
Ginger chicken
600g chicken thigh fillets
1 tablespoon grated ginger
1 tablespoon Shaoxing wine
1 tablespoon soy sauce
½ teaspoon salt
½ teaspoon sugar
2 spring onions, finely chopped
Coriander leaves to garnish
Chilli Sauce
6 red birds-eye chillies
2 tablespoons grated ginger
2 garlic cloves
1 teaspoon castor sugar
¼ teaspoon salt
1 teaspoon lemon juice
Spring onion and ginger oil
4 spring onions, thinly sliced
2 tablespoons grated ginger
½ teaspoon salt
3 tablespoons peanut oil
METHOD
1. Cut the chicken thighs into 5cm pieces.
2. Mix the chicken with ginger, Shaoxing wine, soy sauce, salt, sugar and spring onions.
Set aside to marinate for 30-45 minutes.
3. Line a solid steam tray with baking paper and assemble chicken pieces on top. Steam at 65°C for 1 hour.
Transfer to a serving plate, tipping over any juices.
Chilli sauce
1. Combine chillies, ginger, garlic, sugar and salt in a mortar and pound to a paste with the pestle. Add the lemon juice and 1-2 tablespoons of boiling water until desired consistency is reached.
APPLIANCE / FUNCTION
Miele
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