Ingredients for - Thai-Inspired Steamed Chicken Thighs
How to cook deliciously - 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.
