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.
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