Juicy Asian Steamed Chicken Thighs recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Ingredients
- 4 bone-in chicken thighs, with skin 1 teaspoon sea salt, or to taste 1 (2 inch) piece fresh ginger, thinly sliced, or to taste 3 green onions, thinly sliced with white and green parts separated ¼ cup water 1 cup coconut juice 1 ½ tablespoons fish sauce 1 tablespoon rice vinegar 1 tablespoon fresh lime juice 4 Thai chiles, chopped 5 sprigs cilantro, stems and leaves separated 2 cloves garlic, chopped 1 (1 inch) piece fresh ginger, coarsely chopped 1 teaspoon palm sugar 2 ½ tablespoons vegetable oil
Nutrition Info
- 313.7 caloriescarbohydrate: 19.2 gcholesterol: 68.6 mgfat: 17.7 gfiber: 1 gprotein: 19.9 gsaturatedFat: 4.9 gservingSize: -sodium: 934.7 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Juicy Asian Steamed Chicken Thighs
Directions
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Season chicken thighs with sea salt and spread ginger slices and green parts of the green onion on top. Arrange each pair of chicken thighs in an even layer in 2 shallow, heatproof bowls.
Fill a large pot with 4 to 5 inches of water and insert two steam racks inside. Set the bowls on the steam rack and pour 1/4 cup water and coconut juice evenly between the 2 bowls. Cover pot and bring water at the bottom of the pot to a boil, reduce heat to a simmer. Cook chicken breasts until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Combine fish sauce, rice vinegar, lime juice, Thai chiles, cilantro stems, garlic, chopped ginger, and palm sugar in a food processor, pulse mixture until well combined. Transfer the sauce mixture into a medium bowl, add green parts of the green onion.
Heat vegetable oil on a skillet over medium heat until smoking, about 4 minutes, pour oil into the sauce mix.
Remove the 2 bowls from the pot. Discard ginger and green onion pieces.
Drain remaining coconut juice liquids, through a sieve, into the sauce mixture. Pour over chicken, and garnish with cilantro leaves.