Steamed Chicken with Dried Scallops and Broccoli 瑤柱西蘭花蒸雞

A classic Cantonese steamed dish featuring tender chicken thighs infused with the rich umami of dried scallops, served alongside vibrant steamed broccoli. It's a comforting and healthy meal, perfect with rice.

Nutrition (per serving)

Ingredients

• 500g chicken thighs, boneless, skin-on
• 2 dried scallops, soaked and shredded
• 1 head broccoli, cut into florets
• 2 slices ginger, julienned
• 1 tbsp light soy sauce
• 1 tsp oyster sauce
• 1/2 tsp sugar
• 1 tsp cornstarch
• 1 tbsp water
• 1 tsp sesame oil
• Pinch of white pepper
• 1/2 tsp salt (for broccoli)

Steps

1. Cut chicken thighs into bite-sized pieces. Marinate with shredded dried scallops, julienned ginger, light soy sauce, oyster sauce, sugar, cornstarch, water, sesame oil, and white pepper for 15 minutes.
2. Bring water to a boil in a steamer. Arrange the marinated chicken on a plate and steam for 10-12 minutes until cooked through.
3. While the chicken is steaming, blanch the broccoli florets in boiling water with salt for 2-3 minutes until tender-crisp. Drain well.
4. Once chicken is cooked, remove from steamer. Arrange the blanched broccoli around the chicken before serving.

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