Hainan Chicken

Experience a simplified Hainan Chicken recipe that's both quick and delicious. Give this steamed chicken recipe a try for a delightful meal.

Course Main Course

Cuisine Asian

Keyword hainan chicken recipe, steam chicken thigh, steamed chicken recipe

Prep Time 5

Cook Time 12

Total Time 17

Servings

Calories 265kcal

1 lb Chicken Thighs can substitute with chicken breast
1/8 tsp Salt
2 tbsp Japanese Sake can substitute with dry sherry wine or Chinese cooking wine
1 Inch Ginger
2 Stalk Green Onion
1-2 Cups Water can substitute with chicken broth

1 tbsp Ginger
1/2 Stalk Green Onion
3 tbsp Cooking Oil neutral, no flavor or taste
1/2 tsp Coarse Sea Salt MUST be coarse otherwise will be too salty, use 1/4 tsp if you're sensitive to salt

Gather all the ingredients.
Grate 1 tbsp of ginger with a grinder and set aside.
Slice 1/2 inch of ginger into thin slices.
Finely chop 1/2 stalk of green onions and set aside.
Chop 1 stalk of green into 1 inch lengths.
In a small mixing bowl, combine ingredients for the sauce - neutral oil (we use vegetable oil), finely chopped green onions, grated ginger, and Coarse Sea Salt. Note - this sauce tends to be on the salter side, so if you're sensitive sodium, we recommend starting with 1/4 tsp and working your way up.
Lightly sprinkle salt on both sides of the chicken thighs and set aside.
In a stove top pot, add Japanese sake or Chinese cooking wine, sliced ginger and 1 inch green onion stalk. Add enough water to cover 1/2 inch from the bottom of the pot and bring to boil.
Once boiling, reduce heat to medium-low, place chicken thighs on a steaming rack (or directly in the water if you don't have one), completely cover and steam for 12-15 minutes or until the chicken reaches an internal temp of 165F.
Place cooked chicken onto cutting board and slice into bite-size slices. Transfer to a serving place, drizzle some reserved broth on top and serve with dipping sauce from step 6).