Cooking I'm Currently Into Vol. 5: "Steamed Chicken"

For the 5th installment of my "Cooking I'm Currently Into" series, I'll introduce steamed chicken, which is easy to make and delicious.

<Ingredients>

• 1 chicken thigh

• 1 knob of ginger, grated

• A little bit of white onion, minced

• A few cilantro leaves (if available)

<Seasoning>

• A pinch of sun-dried crushed salt

• A splash of Shaoxing wine (or sake)

• Chinese black vinegar or sweet chili sauce, to taste

<Instructions>

1. Evenly coat both sides of the chicken thigh with salt.

2. Place it in a medium-depth dish that fits the chicken thigh perfectly and can fit inside a steamer.

3. Add a generous amount of grated ginger.

4. Sprinkle with a little minced white onion.

5. Place in a steamer with boiling water and steam for 10 minutes.

6. When the time is up, turn off the heat and let it cool while covered.

7. Once it has cooled, slice it thinly, garnish with cilantro, and enjoy.

<Tips>

• You don't need to butterfly the thick parts of the chicken thigh or poke holes in the skin. Since you'll be slicing it later, you can use it as is.

• You can add star anise, but if you add too much, the aroma will be overpowering. It's best to just break off a small piece and add that.

• When steaming, keep the heat at medium so that only a little steam escapes.

• Be sure to let it cool while keeping the lid on.

• Garnishing with shredded scallions or cilantro when serving makes it taste authentic. If you don't have those, shiso leaves or green onions work too. Adding a little bit really enhances the flavor.

• Once it cools, you'll get some meat jelly—essentially a block of collagen. If you chill it further in the refrigerator, the excess fat will solidify, making it easy to remove.

• This method results in a moister finish than using a microwave.

• It's also delicious to use this steamed chicken to make spring rolls with rice paper by adding some vegetables.

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