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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.]

Stacked Steamer 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.)

Copyright © 1999 Kasma Loha-unchit. All rights reserved.

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