Juicy Asian Steamed Chicken Thighs - cooking recipe
Ingredients
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4 bone-in chicken thighs, with skin
1 teaspoon sea salt, or to taste
1 (2 inch) piece fresh ginger, thinly sliced, or to taste
3 green onions, thinly sliced with white and green parts separated
1/4 cup water
1 cup coconut juice
1 1/2 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
4 Thai chiles, chopped
5 sprigs cilantro, stems and leaves separated
2 cloves garlic, chopped
1 (1 inch) piece fresh ginger, coarsely chopped
1 teaspoon palm sugar
2 1/2 tablespoons vegetable oil
Preparation
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Season chicken thighs with sea salt and spread ginger slices and green parts of the green onion on top. Arrange each pair of chicken thighs in an even layer in 2 shallow, heatproof bowls.
Fill a large pot with 4 to 5 inches of water and insert two steam racks inside. Set the bowls on the steam rack and pour 1/4 cup water and coconut juice evenly between the 2 bowls. Cover pot and bring water at the bottom of the pot to a boil; reduce heat to a simmer. Cook chicken breasts until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Combine fish sauce, rice vinegar, lime juice, Thai chiles, cilantro stems, garlic, chopped ginger, and palm sugar in a food processor; pulse mixture until well combined. Transfer the sauce mixture into a medium bowl; add green parts of the green onion.
Heat vegetable oil on a skillet over medium heat until smoking, about 4 minutes; pour oil into the sauce mix.
Remove the 2 bowls from the pot. Discard ginger and green onion pieces.
Drain remaining coconut juice liquids, through a sieve, into the sauce mixture. Pour over chicken, and garnish with cilantro leaves.
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