- 4 chicken breast halves, bone-in or out
- 1 tablespoon minced ginger
- ½ cup grapeseed, corn, or other light oil
- ¼ cup trimmed and chopped scallions, white and green parts combined (¼-inch pieces)
- Salt
- 2 tablespoons good soy sauce
- 1 teaspoon toasted sesame oil
- Steam the chicken over simmering water for 6 to 10 minutes for boneless breasts, 10 to 15 minutes for bone-in. The chicken is done when white and firm to the touch; cut into a piece if you want to be certain.
- Meanwhile, stir together the ginger, oil, scallions, and salt to taste in a bowl. The mixture should be quite strong; you can add more ginger, scallions, or salt if you like.
- When the chicken is done, drizzle it with the soy sauce and sesame oil and serve. Pass the scallion-ginger sauce at the table or divide it into four small bowls for dipping.
- With MINIMAL Effort:
- This is a powerful sauce, one that will markedly change the character of anything to which you add it. Stir it into soup, noodles, or simply a bowl of rice, or steam some fish–just as you would chicken–and serve the sauce with that.