Steamed Scallion Chicken

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Step 1

In a large flat bowl steam place a smaller bowl in the centre, face down. Lean 4 chicken bone-in thighs around it and place on a few slices of ginger, 2 stems chopped spring onion and a few jujube dates and steam for around 40 mins.

Step 2

While that’s steaming, mince a gooooood chunk of ginger and slice 5-6 stems (mine were quite skinny and small) spring onion and place into a heatproof bowl. Heat a few tbsp high heat oil (up to 1/4 cup) to smoking point in a small pan and pour over the ginger and scallions. Season with Korean chilli flakes (gochugaru), sugar, soy sauce, oyster sauce (I use mushroom oyster sauce) - you can even add some LKK chicken bouillon powder for extra oomph. OH AND A DRIZZLE OF SESAME OIL!!! Forgot to show in video. Season to taste!

Step 3

When the chicken is done, remove chicken and shred! There should be the most delightful golden chicken broth under that little upside down bowl, release it and it will flood the larger plate. Discard the ginger, spring onion and jujube from the steam and pour that broth into the sauce mix! Add your shredded chicken straight back into the sauce and mix to coat. Serve over white rice for max satisfaction!