Steamed Boneless Chicken Leg with Scallion and Ginger Sauce 蒸去骨雞腿佐蔥薑蓉醬

Think of it as hassle-free Asian recipe. I actually kind of stir-fry the scallion and ginger for the sauce, but if you'd like to make it even simpler, just heat up the oil and pour over the chopped aromatics. If doing so, the kitchen basically stays clean and you'll have a flavorful dish to eat along with, I would say steamed rice is the best way to go.

Steamed boneless chicken leg with scallion and ginger sauce 蒸去骨雞腿佐蔥薑蓉醬 - 

Ingredients?

• 1 boneless skin-on chicken leg
• 2 stalks scallion
• 1 chunk young ginger
• 3 tablespoons preferred cooking oil
• Some salt
• Some chili sauce (optional)

How?

The boneless chicken leg I used is about 190 grams. Also for the scallion, we'll need about 3/4 cup once chopped. Ginger-wise about 2 tablespoons plus 1 teaspoon scraped and chopped.

I do suggest to thoroughly feel the boneless chicken making sure there're no tiny bone fragments remain. Once checked, steam till fully cooked. Pour out excess liquid after steaming. I actually save the chicken juice to flavor other dishes later on. Transfer the chicken to serving plate.

Use a medium pot and drizzle 3 tablespoons of preferred cooking oil. I used olive oil for most of my cooking. Turn to medium heat and add in chopped scallion and ginger. Stir-fry till aromatic but not burnt. Lower the heat a little if needed. Season with some salt and do a taste-check, adjust the amount of salt used depending on your liking.

Pour that scallion and ginger sauce all over steamed chicken. Serve with optional chili sauce drizzle on top.

You can definitely sear the chicken instead, but our goal is keep the kitchen as clean as possible after cooking, and searing inevitably will result in some oil splashing here and there.

However, if decided to go with the searing route, drizzle some oil to a pan and sear the chicken skin side down first till golden then flip and sear the other side. Once the chicken is done and removed from the pan, use the remaining oil to stir-fry the scallion and ginger.

The result for searing the chicken gives you a more flavorful dish in the end, but that comes with more cleaning work afterwards too. Give and take, your call.

Other steamed recipes:

• Vietnamese steamed egg meatloaf
• Steamed tofu and egg with ground pork toppings 肉末豆腐蒸蛋
• Chinese steamed red grouper with ginger and scallion 油淋清蒸紅條魚