Steamed Chicken Legs Recipe Uses Affordable Sand Ginger
The Woks of Life shares a recipe for steamed chicken legs marinated with sand ginger powder, highlighting the dish's affordability and a key technique for
The Woks of Life presents a recipe for steamed chicken legs marinated with shallots, garlic, fresh ginger, and sand ginger powder. The dish is described as an easy-to-make comfort food that yields tender, silky chicken with a concentrated flavor.
Fast and Affordable Comfort Food
Chicken drumsticks are highlighted as one of the most affordable cuts of chicken, costing between $1 and $2 per pound. The recipe is framed as a budget-friendly, nostalgic dish from the author's childhood. The savory juices produced during steaming are noted as a prized element, perfect for pouring over rice.
The Role of Sand Ginger
Sand ginger, known as shā jiāng, adds a unique aromatic flavor to the marinade. The source explains it is similar to galangal and is typically used in powdered form, available in Chinese grocery stores. The blog notes that sand ginger powder is also used in other recipes by its contributors, including an oven-baked dry rub chicken and homemade chili oil.
Key Steaming Technique
The main challenge addressed is ensuring even cooking when steaming chicken. The important step is to take the marinated chicken legs out of the refrigerator for 30 minutes to 2 hours before steaming. Placing cold chicken directly into the steamer may result in undercooked meat near the bone. The source provides a link to a separate post detailing three methods for setting up a steamer.
Recipe Instructions and Adaptations
The marinade is made by combining chopped shallots, oyster sauce, minced garlic, salt, cornstarch, chicken bouillon, sand ginger powder, sugar, grated ginger, and white pepper into a paste. After coating the chicken legs, they should marinate for at least two hours or overnight. The steaming time is 20 to 25 minutes over medium-high heat, until the internal temperature reaches 160-165°F (71-74°C).
For other cuts of chicken, the source provides adjusted guidelines. Bone-in thighs or wings require a similar cooking time. For boneless or white meat, the chicken should be cut into smaller pieces and steamed for about 10 minutes, followed by resting in the steamer for an additional 5 minutes.
| Chicken Cut | Preparation | Steaming Time | Internal Temperature |
|---|---|---|---|
| Drumsticks (bone-in) | Whole legs | 20-25 minutes | 160-165°F / 71-74°C |
| Thighs or Wings (bone-in) | Whole pieces | Similar to drumsticks | 160-165°F / 71-74°C |
| Boneless or White Meat | Cut into smaller pieces | ~10 minutes active, plus 5 minutes resting | 160-165°F / 71-74°C |
The finished dish is served topped with optional chopped scallions, alongside white rice and a stir-fried leafy green vegetable.
