Steamed Chicken Zheng Ji with Ginger Scallion Dipping Sauce
Delight in the comforting flavors of Steamed Chicken Zheng Ji with Ginger Scallion Dipping Sauce, a classic Chinese dish that combines simplicity and sophistication. Tender, bone-in skin-on chicken thighs are infused with the aromatic depth of fresh ginger and scallions as they steam to perfection, creating juicy and flavorful meat without the need for heavy oils or frying. The pièce de résistance is the vibrant dipping sauce, where the zing of minced ginger meets the earthy aroma of scallions, soy sauce, and a sizzling drizzle of hot vegetable oil for a sauce that’s as fragrant as it is addictive. Ready in just 45 minutes, this wholesome recipe is perfect for weeknight dinners or a light yet satisfying dish to share with loved ones. Serve it alongside steamed rice or a crisp Asian cucumber salad for a complete meal that celebrates authentic Chinese cooking techniques.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Bone-in skin-on chicken thighs
- 1 teaspoon Salt
- 2 inches Fresh ginger
- 4 stalks Scallions
- 2 tablespoons Soy sauce
- 2 tablespoons Vegetable oil
- 1 tablespoon Rice wine or dry sherry
- 1 teaspoon Sesame oil
- 1 cup Water
- 1 teaspoon Sugar
Instructions
1. Rinse the chicken thighs under cold running water and pat them dry with paper towels. Rub the chicken thighs with 1 teaspoon salt and set aside.
2. Peel and slice half the ginger into thin rounds. Reserve the rest of the ginger for the dipping sauce.
3. Cut 2 scallions into 2-inch pieces and stuff them, along with the ginger rounds, beneath and around the chicken thighs.
4. In a heatproof dish that fits into your steamer, place the prepared chicken thighs. Drizzle the chicken with 1 tablespoon rice wine or dry sherry.
5. Fill a wok or a large pot with about 2 inches of water and bring it to a boil. Set up the steamer over the boiling water and place the dish of chicken inside. Cover and steam for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C).
6. While the chicken steams, prepare the ginger scallion dipping sauce. Finely mince the reserved ginger and chop the remaining 2 scallions thinly.
7. In a small heatproof bowl, combine the minced ginger, chopped scallions, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon sesame oil, and 2 tablespoons soy sauce.
8. Heat 2 tablespoons vegetable oil in a small pan over medium heat until it begins to shimmer. Carefully pour the hot oil over the ginger and scallion mixture, stirring to combine. Set the sauce aside.
9. Once the chicken is done cooking, remove it from the steamer and let it rest for 5 minutes. Cut the chicken into bite-sized pieces and arrange them on a serving plate.
10. Serve the steamed chicken with the ginger scallion dipping sauce on the side. Enjoy!
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3952 mg | 172% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 6.1 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 138 mg | 11% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1713 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
