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Steamed Ginger Chicken | Tender & Juicy in 15 Min.
(0)
15 min
Quick
Knuspr-Küche
Traditionell im Wok gedämpfte saftige Hähnchenbrustfilets mit frischem Ingwer, aromatischen Lauchzwiebeln und feiner Soja-Sesam-Sauce. Ein blitzschneller, gesunder Wok-Klassiker in nur 15 Minuten!
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions. Peel the ginger and cut into paper-thin strips. Trim the spring onions, cutting the white and green parts separately into thin rings. Finely chop the garlic cloves.
Cut the chicken breast fillet across the grain into slices approx. 1 cm thick. In a bowl, mix thoroughly with the cornstarch, 1 tbsp soy sauce, and half of the ginger, then let marinate for 5 minutes.
Steaming in the wok
Bring about 3–4 cm of water to a boil in a wok. Line a heatproof shallow plate with half of the spring onions. Loosely distribute the marinated chicken strips on top so they cook evenly.
Chef's tip
Steaming in a wok over boiling water locks in the meat juices perfectly – keeping the chicken breast wonderfully juicy and never dry.
Briefly pouring smoking-hot oil over the fresh aromatics instantly releases the essential oils of the ginger and garlic, providing that signature delicate wok aroma.
30 min
Under an hour
