- Washed and trimmed off excess fat boneless Chicken Thighs – sliced to bite size.
- Lots of finely minced Ginger and Garlic (or U can pound/blend them). Lots of sliced Scallion.
- Salt, Sugar, white pepper, a touch of Oyster sauce and a dash of Sesame oil and Shaoxing wine. A pinch of Corn-starch. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by marinating the Seasoning Ingredients for at least an hr, longer for better flavors. Set aside. When ready to steam, lay the Chicken even on a slightly deepen plate (cos plenty of juice will be produced during the steaming). Steam for abt 30-mins depending in the heat and the size of the Chicken.
Meanwhile, add a generous amount of Salt to the Ginger/Garlic/Scallion pesto and mix well. Add the Salt just before U add the boiling oil else, the Salt will draw water out of the mixture (U do not want that). Bring a generous of oil to smoking hot. When the oil is ready, and with a deep heat-resistance bowl, pour the smoking hot oil over the pesto. Be careful, it will sizzle and bubble but it’s going to smell awesome. Drizzle a few drops of Sesame oil, give it a few stirs just to mix everything up and let them sit for a while to allow all flavors to diffuse into the oil.
When the Chicken is ready, pour the mixture over the Chicken and ur plate of aromatic flavorful “Steamed Chicken With Ginger/Garlic/Scallion Oil” is ready to be served hot.