Gà hấp hành (Steamed Chicken with Scallions)

Incredibly tender meat that falls off the bone, under a taut, golden skin. The aroma of scallions seared in smoking hot oil awakens the poultry's natural umami.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 458
• Protein: 30 g
• Carbs: 5 g
• Fat: 31 g

Ingredients

• 640 g Chicken thigh ( whole, cleaned )
• 10 piece Scallion or chives ( sliced into sections )
• 2 tbsp rice wine
• 1 tsp Ginger ground
• 1 pinch turmeric
• 1 tsp Gray sea salt
• 1 pinch White pepper ground
• 3 tbsp Peanut oil
• 1 tbsp Sesame oil
• 40 g Fresh ginger ( peeled and thinly sliced )

Instructions

1. Seasoning the poultry

   Rub the chicken vigorously with salt, white pepper, turmeric, and ground ginger. The skin should be uniformly yellow. Pour the rice wine inside the carcass.

2. Steaming

   Place the chicken in the steamer basket with half of the scallions and the fresh ginger slices. Cover and cook for 35 to 40 minutes. The tip of a knife should sink into the thigh without resistance and the juices should run clear.

3. Final thermal shock

   Carve the chicken and cover it with the remaining fresh scallions. Heat the peanut oil and sesame oil until smoking point. Pour the boiling oil over the scallions: it should sizzle and instantly release its fragrance.

Chef's tips

• Don't discard the juices at the bottom of the steaming dish; it's a concentrated umami broth perfect for your rice.
• The oil must truly smoke before being poured over the onions to remove their raw bitterness.

Storage

Keeps for 2 days in the fridge. Excellent served cold with a salt-pepper-lime dipping mix.