Steamed Chicken Breasts with Scallion-Ginger Sauce

1. 1

   Steam the chicken over simmering water for 6 to 10 minutes for boneless breasts, 10 to 15 minutes for bone-in.

2. 2

   The chicken is done when white and firm to the touch; cut into a piece if you want to be certain.

3. 3

   Meanwhile, stir together the ginger, oil, scallions, and salt to taste in a bowl.

4. 4

   The mixture should be quite strong; you can add more ginger, scallions, or salt if you like.

5. 5

   When the chicken is done, drizzle it with the soy sauce and sesame oil and serve.

6. 6

   Pass the scallion-ginger sauce at the table or divide it into four small bowls for dipping.

7. 7

   With MINIMAL Effort:

8. 8

   This is a powerful sauce, one that will markedly change the character of anything to which you add it.

9. 9

   Stir it into soup, noodles, or simply a bowl of rice, or steam some fishjust as you would chickenand serve the sauce with that.

* Per serving · 4 servings · Values may vary.