Steamed Chicken Thigh with Dried Longan and Red Dates龍眼紅棗蒸雞髀
A comforting Cantonese steamed chicken dish featuring tender chicken thighs infused with the natural sweetness of dried longan and red dates, complemented by aromatic ginger. This dish is both nutritious and easy to prepare.
01Ingredients
- 2 chicken thighs, bone-in, skin-on (approx. 500g total)
- 10g dried longan meat
- 10g red dates (jujubes), pitted
- 2 slices ginger
- 1 tbsp light soy sauce
- 1 tsp Shaoxing wine
- 1 tsp cornstarch
- 1/2 tsp sesame oil
- Pinch white pepper
- 1/4 tsp salt
- 1 tbsp water
Nutrition (per serving)387kcal
- Protein38.2g
- Carbs12.5g
- Fat18.3g
Fiber 1.2 gSodium 612 mg
02Steps
- Rinse chicken thighs and pat dry. Make a few shallow cuts on the skin side.
- Rehydrate dried longan and red dates in warm water for 10 minutes, then drain. Pit the red dates if not already.
- In a bowl, combine chicken thighs with ginger, light soy sauce, Shaoxing wine, cornstarch, sesame oil, white pepper, and salt. Mix well and marinate for 15 minutes.
- Arrange the marinated chicken, dried longan, and red dates in a heatproof dish.
- Steam over high heat for 15-20 minutes, or until the chicken is cooked through.
- Serve immediately with steamed white rice.
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