Juicy Asian Steamed Chicken Thighs

Name: Juicy Asian Steamed Chicken Thighs
Prep time: 30 min
Cook time: 44 min
Total time: 1 h 14 min
Yield: 4 chicken thighs
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

Rating: 4 stars

1 Rating
1 Review
1 Photo

Taste the Southeast Asian seaside with this subtle, fragrant and tender chicken dish. Best served over a bed of jasmine rice.

By crys

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Recipe Summary

prep:

30 mins

cook:

44 mins

total:

1 hr 14 mins

Servings:

Yield:

4 chicken thighs

Nutrition Info

Directions

Step 1

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.

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Step 2

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).
Step 3

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.
Step 4

Heat vegetable oil on a skillet over medium heat until smoking, about 4 minutes; pour oil into the sauce mix.
Step 5

Remove the 2 bowls from the pot. Discard ginger and green onion pieces.
Step 6

Drain remaining coconut juice liquids, through a sieve, into the sauce mixture. Pour over chicken, and garnish with cilantro leaves.

Cook's Note:

Use an oven mitt or a dish retriever tool to take the bowls off the steamer racks.

Nutrition Facts

Per Serving:

314 calories; 17.7 g total fat; 69 mg cholesterol; 935 mg sodium. 19.2 g carbohydrates; 19.9 g protein; Full Nutrition

Reviews (1)

Most helpful positive review

Jody

02/19/2018

I made this for our Allrecipes Allstars Canada challenge for Lunar New Year. I did make some changes just because I have a new Instant Pot so I added the chicken the 1/4 cup water and the coconut juice directly to the pot and pressure cooked for 11 minutes. I followed the recipe for everything else. It was good very moist maybe needed a little something but I don't know what. PS - the ingredient list calls for green onions "with white and green parts separated" Step 1 says to "spread ginger slices and green parts of the green onion on top" then Step 3 says "add green parts of the green onion" to the sauce. Should Step 1 call for the white part of the onion instead of the green part? Otherwise I don't know where the white part would come into play. That's what I did. Read More

1 Ratings