Juicy Asian Steamed Chicken Thighs

Simmer these juicy chicken thighs in coconut juice, then drizzle them with a tangy sauce of Thai chiles, fish sauce, cilantro, and ginger.

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 314 Calories

Ingredients

• 4 tablespoons water
• 2 cloves garlic, chopped
• 1 tablespoon fresh lime juice
• 1 tablespoon rice vinegar
• 1 teaspoon sea salt, or to taste
• 1 teaspoon palm sugar
• 4 bone-in chicken thighs, with skin
• 1 (2 inch) piece fresh ginger, thinly sliced, or to taste
• 1 cup coconut juice
• 4 Thai chiles, chopped
• 1 (1 inch) piece fresh ginger, coarsely chopped
• 1.5 tablespoons fish sauce
• 3 sliced green onions, white and green parts separated, divided
• 5 sprigs fresh cilantro, stems and leaves separated, divided
• 2.5 tablespoons vegetable oil

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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).

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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

Step 8

Pour sauce over chicken. Garnish with cilantro leaves.