Chili PasteSteamingChicken
Chili PasteSteamed Chicken，Chicken MeatDuring the steaming process, it slowly absorbs the spicy and fragrant flavor of the chili paste, becoming extremely delicious and appetizing. It is a delightful dinner when paired withRice.
Main Ingredients:
One chicken thigh (about 220 grams), 2 tablespoons of chili paste;
Seasonings:
Fresh Ginger1 piece, cooking wine 1 tablespoon,Soy Sauce1 tablespoon,Sugar.5 teaspoon, salt as needed,Black Pepperpowder a little, chopped green onions a little;Steps:
Prepare the ingredients;
Cut the chicken thigh into pieces;



Slice the ginger into strips;2. Place the chicken pieces in a bowl with ginger strips, cooking wine, soy sauce, salt, sugar, and black pepper powder.




Stir well and marinate for about 20 minutes;



3. Arrange the marinated chicken pieces on a plate, evenly pour the chili paste over them, cover with cling film, and poke several small holes with toothpicks.



4. Place in a steamer and steam over high heat for about 20 minutes, then sprinkle with chopped green onions while still hot before serving.



Tip:





1. Chili paste is quite salty, so less salt should be used when marinating the chicken;
2. Do not use too old chicken for steaming as it may be tough to bite; old chickens are suitable for slow cooking or making soups.
Do not choose overly old chickens for steaming, as they may be tough to bite into.Old chickens are suitable for slow cooking or making soup.Avoid using them for steaming.