Steamed Thai Lemon Chicken
ID: 35afcec7...
This dish transforms traditional deep-fried Thai lemon chicken into a healthier steamed version, preserving the natural juices of the chicken. Served with a tangy, spicy Thai dressing and fresh onion strips, it is perfect for hot summer days.
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🍳 Cooking Flow
Slice the onions and soak in ice water; marinate the chicken with lemongrass, oyster sauce, ginger, and white pepper for 15 minutes. → Coat the marinated chicken with a thin layer of potato starch and steam in a preheated electric steamer until cooked. → Finely chop the garlic, chili, lemongrass, cilantro, and ginger; combine with lime juice, fish sauce, and brown sugar to make the dressing, then mix in 2 tablespoons of the chicken juices from the plate. → Top the steamed chicken with the onion strips and drizzle with the prepared Thai dressing.
Cooking Steps
Brief Cooking Order
Slice the onions and soak in ice water; marinate the chicken with lemongrass, oyster sauce, ginger, and white pepper for 15 minutes. → Coat the marinated chicken with a thin layer of potato starch and steam in a preheated electric steamer until cooked. → Finely chop the garlic, chili, lemongrass, cilantro, and ginger; combine with lime juice, fish sauce, and brown sugar to make the dressing, then mix in 2 tablespoons of the chicken juices from the plate. → Top the steamed chicken with the onion strips and drizzle with the prepared Thai dressing.
Introduction
This dish transforms traditional deep-fried Thai lemon chicken into a healthier steamed version, preserving the natural juices of the chicken. Served with a tangy, spicy Thai dressing and fresh onion strips, it is perfect for hot summer days.
Step 1
Cut the onions into thin strips and soak them in ice water to improve texture and reduce their pungency.
Step 2
Slice the lemongrass thinly and add to the chicken, followed by the oyster sauce, minced old ginger, and white pepper; rub together by hand and marinate for 15 minutes.
Step 3
After marinating, add the potato starch and toss to coat; a thin layer of starch helps lock in juices and ensures a smooth, tender texture.
Step 4
Prepare a deep plate, lay the marinated chicken flat, and place it into a preheated electric steamer to cook.
Step 5
Prepare the dressing: finely mince the garlic, chili, lemongrass, cilantro, and ginger into a bowl, squeeze in lime juice, add the Thai fish sauce and brown sugar, and stir until the sugar is fully dissolved.
Ingredients List
Important Notes
💡 Thinly slicing and soaking onions in ice water effectively removes the sharp bite, making them crisp and sweet.
⚠️ Preheating the electric steamer before adding the chicken is essential to quickly lock in the juices, keeping the meat moist and tender.
✨ Adding the essence of the steamed chicken juices from the bottom of the plate to the dressing is the secret to a multi-layered flavor profile with a savory aroma.
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