Juicy Asian Steamed Chicken Thighs Recipe

Name: Juicy Asian Steamed Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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).
3
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.
4
Heat vegetable oil on a skillet over medium heat until smoking, about 4 minutes; pour oil into the sauce mix.
5
Remove the 2 bowls from the pot. Discard ginger and green onion pieces.
6
Drain remaining coconut juice liquids, through a sieve, into the sauce mixture. Pour over chicken, and garnish with cilantro leaves.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Juicy Asian Steamed Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Juicy Asian Steamed Chicken Thighs

How did you like this recipe?

Frequently Asked Questions