Soy Scallion Chicken (Steamed Chicken Legs)

• 1.2chicken leg, whole, thigh and drumstick attached
• 2.4sliceginger
• 3.2tbspneutral oil, such as peanut or canola
• 4.2stalkspring onion, finely chopped
• 5.3clovegarlic, finely chopped
• 6.1tspgrated ginger
• 7.¼tspsugar
• 8.½tbspreduced-sodium light soy sauce
• 9.1pinchsalt, only if it needs it after tasting
• 10.chicken juices, 4-6 tbsp, saved from the steaming plate

• 🧂Lower-salt version: the chicken bouillon is gone, the soy is reduced-sodium at half the blog's amount, and the salt is a pinch only if needed. An extra clove of garlic and the grated ginger in the hot oil make up the flavour.

Method

1. 01Set a rack in a steamer or deep pan and put a large flat plate on it. Turn a small bowl upside down in the centre of the plate and lean the chicken legs against it. Put two slices of ginger on each leg.
2. 02Bring the water to the boil and steam over medium-high heat for 25-30 minutes. Poke the thickest part of a leg with a chopstick: when the juices run clear, it is cooked.
3. 03Lift the legs out (or rest them in a water bath until warm to the touch) and shred the meat off the bone into bite-size pieces.
4. 04Once the plate has cooled a little, lift the bowl to release the juices collected under it. Save them for the sauce.
5. 05Put the spring onion, garlic and grated ginger in a heatproof bowl. Heat the oil until smoking and pour it over carefully; it should sizzle straight away.
6. 06Stir in the soy sauce, sugar and 4-6 tbsp of the saved juices. Taste, and add the pinch of salt only if it needs it.
7. 07Pour the sauce over the chicken. Serve with steamed rice and blanched greens.