Thai-Inspired Steamed Chicken Thighs

1 . Stage

Fill a large pot with 4 to 5 inches of water. Insert a large steam rack inside the pot.

2 . Stage

Season chicken thighs with salt and spread ginger slices over top. Arrange thighs in an even layer in a large, shallow, heat-proof bowl. Sprinkle white parts of green onions over top; pour in coconut juice and water. Place the bowl onto the steam rack in the pot.

3 . Stage

Cover the pot and bring water to a boil. Reduce the heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

4 . Stage

While the chicken is cooking, combine Thai chiles, cilantro stems, garlic, ginger, fish sauce, vinegar, lime juice, and palm sugar in a food processor; pulse until mixture is well combined. Transfer sauce to a medium bowl and stir in green parts of green onions.

5 . Stage

Heat vegetable oil in a skillet over medium heat until smoking, about 4 minutes. Remove from the heat, pour hot oil into sauce mixture, and stir to combine.

6 . Stage

Use an oven mitt or dish retriever tool to carefully remove chicken bowls from the pot. Transfer chicken to a plate; discard ginger and green onion pieces.

7 . Stage

Pour remaining cooking liquid through a sieve into sauce mixture; stir to combine.

8 . Stage

Pour sauce over chicken. Garnish with cilantro leaves.