Steamed Chicken Breasts with Scallion-Ginger Sauce
- 4 chicken breast halves, bone in or out
- 1 tablespoon minced ginger
- ½ cup grapeseed, corn, or other light oil
- ¼ cup trimmed and chopped scallions, white and green parts combined (¼-inch pieces)
- Salt
- 2 tablespoons good soy sauce
- 1 teaspoon toasted sesame oil
Instructions:
To make this sauce, you do nothing more than mince ginger and combine it with chopped scallions, oil, and plenty of salt.
- Steam the chicken over simmering water for 6 to 10 minutes for boneless breasts, 10 to 15 minutes for bone-in. The chicken is done when white and firm to the touch; cut into a piece if you want to be certain.
- Meanwhile, stir together the ginger, oil, scallions, and salt to taste in a bowl. The mixture should be quite strong; you can add more ginger, scallions, or salt if you like.
- When the chicken is done, drizzle it with the soy sauce and sesame oil and serve. Pass the scallion ginger sauce at the table or divide it into four small bowls for dipping.