A simplified take on poached chicken using a clever steaming technique that captures the cooking juices to make an aromatic ginger-scallion sauce. The method is gaining traction in Chinese-speaking regions for being foolproof, economical, and highly practical for prep work in professional kitchens.
如果你喜欢白斩鸡那种鲜甜原味，但又觉得做法太麻烦，那一定要试试这个简易版！
做法简单又零失败，只要扣个碗，再把鸡腿放上去蒸，就能蒸出鲜嫩多汁的鸡腿，还有满满原汁原味的鸡汤！
最后再用蒸出来的鸡汁做个姜葱酱，真的香到不行，拿来拌饭特别过瘾！
简单、经济实惠又好吃，随时都能轻松做出来！
If you love the fresh and natural flavour of white cut chicken but find the traditional method too troublesome, you have to try this easy version!
This recipe is simple — just place a bowl upside down, put the chicken leg on top, and steam it. You’ll get tender, juicy chicken along with naturally flavourful chicken broth!
Then use the steamed chicken juices to make a ginger scallion sauce — it’s incredibly fragrant and perfect with rice!
Simple, budget-friendly, and absolutely delicious. An easy homemade dish you can make anytime!✨
📌腌制 Marinate:
- 大鸡腿 Large Chicken Legs
- 盐 Salt
- 绍兴酒 Shaoxing Wine
- 姜片 Slice Ginger (和鸡腿一起蒸 Steam with Chicken)
📌姜葱酱 Ginger & Scallion Sauce:
- 麻油 Sesame Oil
- 姜蓉 Minced Ginger
- 葱花 Scallion
- 生抽 Soy Sauce (to taste/optional)
- 蚝油 Oyster Sauce (to taste/optional)
- 糖 Sugar (to taste/optional)
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