Steamed Chicken w Ginger & Spring Onion Sauce

Simple, deeply comforting, and comes together with minimal effort. Throw into rice cooker & is ready as soon as rice is done YAY

Ingredients

• 2x chicken thigh fillets (skin off or on is fine)

• 2-3 slices of ginger

• Couple of spring onion stalks (bottom bits only)

• 1 clove garlic minced

• Sea salt (for both the chicken + sauce)

• Extra spring onions for the sauce

• 4 goji berries

• 2 jujubes (can buy online or at asian grocery store)

• 1 tbsp neutral oil

• Chinese cooking wine or mirin

Method

1. Place the chicken in a heatproof shallow bowl or plate.

2. Add the ginger, goji, spring onion and season generously with sea salt.

3. Add a splash of chinese cooking wine or mirin.

4. Using a rice cooker or InstaPot, place the dish on top of a steamer rack or trivet

5. Whilst rice is cooking, finely chop a handful of springonions or as much as you’d like.

6. In a heatproof bowl, add the spring onions and garlic.

7. Heat the 1 tsbp of oil over saucepan. As soon as it shimmers, pour it over the garlic and spring onion mix.

8. Also add the ginger from the steamed chicken into the sauce.

9. Once rice is done, carefully remove the chicken from InstaPot or rice cooker. The chicken essence is then poured with the spring onion ginger mixture - season.

10. Shred the chicken thighs and mix it back into the sauce.

11. Serve with rice 😋

    Pair with warm rice and steamed greens - one pot to cook only for less fuss