Steamed Chicken with Ginger-Garlic Oil
A Recipe of Kasma Loha-unchit
Recipe Copyright © 1999 Kasma Loha-unchit.
Be sure to read Kasma's article on the Stacked Steamer.
- 2 Tbs. minced ginger
- 1 Tbs. minced garlic
- 1/4 + 1/8 tsp. fine sea salt
- 1 Tbs. peanut oil
- 2 chicken leg-thigh pieces (about 1 to 1 1/4 lb.)
- 1/2 tsp. fine sea salt to coat chicken pieces
With a mortar and pestle, pound the minced ginger and garlic with the sea salt until well-blended and pasty. Transfer to a small sauce dish and add the peanut oil. Stir well and let sit for the flavors to blend for at least half an hour before serving. For better flavor, make a day ahead of time.
[An alternative way to prepare the ginger-garlic oil is to blend all the ingredients together and then to saute in peanut oil or chicken fat for 5 to 10 minutes.]
Trim excess fat off the edges of the two pieces of chicken, but leave the skin on. Sprinkle 1/4 tsp. sea salt over each piece, rubbing the salt into the flesh and skin.
Place chicken in a heat-proof dish that will fit on the rack of a stacked steamer. The dish should have some depth (at least 2 inches) to catch the juices that will steam out from the chicken. Let sit for 20 minutes before steaming.
Bring two inches of water on the bottom of the steamer pot to a rolling boil before placing the rack holding the bowl with chicken over it. Cover and steam over medium-high heat for 25-30 minutes, or until the chicken is cooked through to the bone.
Remove bowl from steamer rack. The chicken will be sitting in a fair amount of broth. Remove from broth and chop through the bone with a cleaver into bite-size pieces, or bone with a sharp knife and slice into small pieces about 1/2-inch thick. Place chicken pieces back in their juices and serve with the ginger-garlic oil.
Serves 3-4 with rice and other dishes in a shared family-style meal.
(This recipe is really more Chinese than Thai.)
You might enjoy learning how to Cook Thai food from Kasma in a Thai cooking class.