4 Serves
58 Mins
Arrange the chicken pieces skin-side up in a glass pie plate and rub them thoroughly with soy sauce. Allow the chicken to marinate for 15 minutes.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
2 mg / 15 mgVitamin K
179 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
105 µg / 400 µgCalcium
76 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
365 mg / 1,250 mgPotassium
608 mg / 4,700 mgSodium
1453 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
11 g / 20 gCholesterol
62 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Prepare a steamer pot with water and bring to a boil over high heat. Place the pie plate inside the steamer basket, cover, and steam for 30 minutes or until the chicken is cooked through and no longer pink near the bone.
In a small heatproof bowl, combine the grated ginger, chopped green onions, sesame oil, soy sauce, minced garlic, ground ginger, salt, and black pepper.
Heat the vegetable oil in a small skillet until it begins to smoke, then carefully pour the hot oil over the ginger-soy mixture to release the aromatics. Stir well and set aside to cool.
Remove the chicken from the steamer, allow it to cool slightly, then strip the meat from the bones and cut into bite-sized pieces. Serve on a platter with fresh lettuce leaves on the side.
25
g95
g20
g
Yemeni
