Five-spice steamed chicken with ginger-scallion oil
Chicken second courses
Steam
Growing up, I wasn't too fond of ginger or scallions, both of which my mother used frequently in her Cantonese cooking. Now, though, I find myself craving this dish often. You can use any cut of chicken, though I prefer the simplicity and ease of boneless, skinless chicken breast already prepped for stir-frying. The star is the dipping oil, which gives the chicken added flavor. Get the oil just hot enough, and the flavors of the ginger and scallions mellow and meld together.
Share:
0
24
0
Comments