Now that I’ve already discussed white and dark meat preferences, I thought that you might like a recipe for chicken thighs to enjoy dark meat.
My mother steamed food all the time while I was growing up, so naturally, the steaming process was one of the first things I wanted to learn when I started cooking for myself. I love steaming because it’s as easy as baking, if not easier. Like baking, you prep the ingredients, put it in a bowl and then leave it alone while it cooks. The part that makes it better than baking is that it’s hard for the meat to go dry, so you will rarely ever end up with burned food. (You’d have to try pretty hard to burn food while steaming!)
This recipe does require one special equipment: a steaming rack. If you don’t have one, Mark Bittman from the New York Times has a video on improvising a steaming rack with ramekins. You can probably use a heat-proof bowl as well — ceramic or metal would be your best bet.
3-4 chicken thighs, bone-in and skin-on
4 tablespoons of Asian cooking wine such as Mirin
4 tablespoons of soy sauce
8 slices of ginger
2 stalks of green onion, sliced with white and green parts separated
- Put an inch of water in a large pot that’s wide enough to place a heat-proof bowl inside (I use a metal one), and set on the stove over medium-high heat. Insert steaming rack.
- Place chicken thighs into the heat-proof bowl, and pour the wine and soy sauce over the chicken.
- Top each thigh with ginger slices and the white slices of the green onion.
- When water is at a slight boil, place bowl with chicken on top of the steaming rack, and cover with a lid. Reduce the temperature to low.
- Cook for 15 minutes or until chicken juices run clear when pierced with a knife.
- Top with the rest of the green onion.
Photos by Tammy Hui