Recipe of Thomas Keller Steamed Chicken in Ginger Sauce

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, steamed chicken in ginger sauce. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Steamed Chicken in Ginger Sauce is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Steamed Chicken in Ginger Sauce is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook steamed chicken in ginger sauce using 19 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Steamed Chicken in Ginger Sauce:

1. Prepare 350 g Chicken Meat (skinless, boneless, cut into pieces)
2. Make ready Marinade;
3. Make ready 40 g Ginger (finely chopped)
4. Prepare 1 tsp Salt
5. Take Sauce (mix well in a bowl);
6. Make ready 1 Tbsp Light Soy Sauce
7. Make ready 1 tsp Sesame Oil
8. Prepare 1 tsp Rice Vinegar
9. Get Starch Solution (mix well in a bowl);
10. Make ready 1 tsp Corn Flour
11. Prepare 1/3 cup Water
12. Take Stir Frying;
13. Get 20 g Garlic (finely chopped)
14. Prepare 20 g Ginger (finely chopped)
15. Get 30 g Red Chilli (julienned)
16. Make ready 30 g Carrots (julienned)
17. Prepare 2 Tbsp Cooking Oil
18. Prepare Garnish;
19. Prepare 20 g Spring Onions (cut lengthways)

Steps to make Steamed Chicken in Ginger Sauce:

1. Marinade the chicken in salt and ginger for 30 minutes or more.
2. When ready, steam the chicken in a food steamer and steam for 5 to 10 minutes. To prevent sticking, grease the steamer with some oil. Once cooked, set aside and rest the chicken.
3. In a wok, heat 2 Tbsp of cooking oil on high heat and fry the garlic and ginger until fragrant (10 seconds). Then add the sauce, starch solution and cook until sauce almost thickens. Just before the sauce thickens add in the red chilli, carrots and mix well.
4. Serve the chicken on a serving plate and freely drizzle the final sauce onto the chicken. Garnish with spring onions. Serve with rice and veggies.
5. NOTE; If you are using whole parts, such as whole chicken leg or whole breast fillet, steam the chicken on high heat for 15 - 20 minutes to make sure that the entire part is cooked right to the bone/middle. When serving, cut the parts into segments.

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