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Juicy Asian Steamed Chicken Thighs

Rated as 4 out of 5 Stars
10

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

1 h 14 m servings 314
Original recipe yields 4 servings (4 chicken thighs)

Directions

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  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.
  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).
  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.
  4. Heat vegetable oil on a skillet over medium heat until smoking, about 4 minutes; pour oil into the sauce mix.
  5. Remove the 2 bowls from the pot. Discard ginger and green onion pieces.
  6. Drain remaining coconut juice liquids, through a sieve, into the sauce mixture. Pour over chicken, and garnish with cilantro leaves.

Footnotes

  • 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 19.2 19.9 69 935 Full nutrition

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Reviews

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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 co...