Steamed Ginger Scallion Chicken

Place sliced ginger on a plate, lay the chicken thighs on top, and sprinkle generously with salt.

Steam the chicken for 15–20 minutes, or until the chicken is tender and juicy. Reserve the broth that collects at the base.

Once cooked, remove the chicken from the steamer. Debone and shred it into smaller pieces and set aside.

In a heatproof bowl, combine finely chopped scallions and the finely chopped steamed ginger.

Heat neutral oil until it's very hot, then carefully pour it over the ginger and scallions to make them fragrant.

Add soy sauce and the reserved chicken broth to the ginger-scallion mixture and mix well.

Pour the sauce over the shredded chicken, toss to combine, and serve with a bowl of hot steamed rice.