How do I steam ginger scallion chicken leg quarters? Will adding flour maintain the flavors?
- Lucja B.Lv 78 years agoFavorite Answer
Steamed Lemon Chicken
Ling Mung Jing Gai
makes 4 servings
4 chicken leg quarters
For the marinade:
one-inch slice of fresh ginger, peeled
1 tablespoon Chinese white rice wine
1 1/2 tablespoons soy sauce
1 1/2 tablespoons oyster sauce
2 teaspoons sesame oil
1 tablespoon peanut oil
2 teaspoons salt
2 teaspoons sugar
a pinch of ground pepper
3 1/2 tablespoons cornstarch (optional)
scallions, thinly sliced
lemons, thinly sliced
Cornstarch can turn into a gluey substance while in the steamer so I listed it as an optional ingredient. I can’t recommend adding it to the marinade.
Rub the chicken leg quarters with kosher salt. Rinse under cold running water then dry thoroughly with paper towels. Squeeze the lemon juice over chicken legs and set aside.
Grate or finely mince the fresh ginger. Press it through a fine strainer to extract the juice, about one teaspoon. In a bowl, add the ginger to the rest of the marinade ingredients and whisk until the salt and sugar are thoroughly dissolved. Let the chicken and marinade rest for at least 30 minutes.
Place the chicken legs in a steam-proof dish. Stir the marinade briefly before pouring over the chicken. Using the steaming implement of your choice, steam the chicken legs over high heat for about 30 minutes.
Garnish with the sliced scallions and lemons. Serve with cooked rice.Source(s): GK