Ginger Shallot Chicken

• 8 chicken drumsticks
• 40 g fresh ginger, divided — 15g sliced, 25g finely minced
• 4 stalks spring onion, divided
• 3 tbsp soy sauce, divided
• 1 tbsp Shaoxing wine
• ½ tbsp sugar
• 4 tbsp avocado oil, or any neutral oil
• steamed rice, to serve

Method

1. 1

   Marinate the chicken drumsticks with 1 tablespoon of the soy sauce and the Shaoxing wine — a bowl or the container they came in both work.

2. 2

   Slice 15g of the ginger and 2 of the spring onion stalks into large pieces for steaming.

3. 3

   Place a small heatproof bowl upside down inside a larger heatproof bowl, then arrange the drumsticks in the large bowl and pour over any leftover marinade. Top with the sliced ginger and spring onion and steam for 45 minutes, or until the chicken is cooked all the way through.

   Tip · The upturned bowl lifts the chicken off the base so the juices collect underneath rather than stewing the meat.
4. 4

   Lift the drumsticks out of the steaming bowl and shred the meat off the bone. Keep the chicken juices that have collected in the bowl — they go into the sauce.

5. 5

   Finely mince the remaining 25g ginger and 2 spring onion stalks. Heat the avocado oil until it's just smoking, turn off the stove, and add the ginger and spring onion so they sizzle and cook in the hot oil.

   Tip · Take the pan off the heat before the aromatics go in — you want them to sizzle, not burn.
6. 6

   Transfer the ginger shallot oil to a mixing bowl and add the remaining 2 tablespoons soy sauce, the sugar, the reserved chicken juices, and the shredded chicken. Mix to combine and serve over steamed rice.