This steamed chicken with ginger and shallot (spring onion or scallion) sauce is a popular Chinese home cooking dish. So easy to make using the Cantonese classic multipurpose sauce made with ginger and shallot. The pairing of these 2 simple ingredients can transform any dish into an absolutely delightful feast almost straight away. They typically make this highly versatile ginger and shallot sauce with 4 simple ingredients only. Namely grated ginger, finely sliced shallot, oil and salt.
Moreover, they normally eat ginger and shallot sauce as a compliment to Chinese white cut chicken, Hainanese chicken rice. As well as dipping sauces for Cantonese barbeque restaurant plain poached chicken and dumplings. They even used for cooking Chinese steamed fish that really pack a punch. For my gluten free steamed chicken with ginger and shallot recipe. I have blended the ginger and shallot sauce in a food processor. Resulting in a paste with intense aroma for steaming the chicken pieces. This gluten free steamed chicken with ginger and shallot recipe is also soy free. As well as low carb, dairy free, egg free, corn free and nut free.
History of Ginger
The history of ginger dated all the way back to 5,000 years ago. During that time, they normally used ginger in treating sicknesses. In Traditional Chinese medicine and Indian Ayurvedic medicine to treat all kinds of common ailments. Moreover, they considered ginger as a spice with warming properties. They mostly use it as a relief for digestive problems like flatulence, constipation and colic.
In addition, farming of ginger began in Southeast Asia. And they exported ginger as one of the first spices from Southeast Asia during the spice trade. Specifically, ginger (Zingiber officinale) belongs to the Zingiberaceae family, the same as turmeric, cardamom and galangal.
Broad Uses of Ginger
Ginger root or rhizome is a fragrant, pungent and spicy underground stem or root. We often eat ginger as a kitchen spice, seasoning and medicine. Likewise, you can buy ginger and use it fresh or dried and ground and as ginger oil. Many use fresh young and old ginger roots in cooking.
Furthermore, you can make pickles, or add to curry dishes, meat stews, stir fries, and steamed dishes. Plus seafood, vegan and vegetarian dishes and sauces. Although they use ginger mainly in Asian cuisine particularly Chinese and Indian cooking. Whereas, they use dried and ground ginger to flavour cookies, breads, sweets, tea and ginger ale.
Nutritional Values of Ginger
Many people refer to ginger as a “superfood”. And they consider it as one of the most healthy and best tasting spice available in the world. Likewise, ginger has loads of essential nutrients and bioactive compounds. It has potent health benefits for the brain and body. Ginger has modest amount of essential vitamins and minerals like vitamin B6, potassium, magnesium and manganese. The distinctive aroma and taste of ginger comes from its natural oils, most notably is gingerol. The key bioactive compound accountable for the majority of its antioxidant and anti-inflammatory medicinal properties.
Health Benefits of Ginger
The overall health benefits of ginger are wide ranging and may includes:
- Traditional treatment for nausea and vomiting especially sea sickness and morning sickness;
- Lessen muscle pain and soreness caused by exercises;
- Decrease joint pain and stiffness caused by osteoarthritis;
- Regulate and lower blood sugar level;
- Support healthy digestive system and lower risks of chronic indigestion (dyspepsia);
- Reduce menstrual pain extensively;
- Help decrease cholesterol levels greatly;
- Promote cardiovascular health;
- Protect against cancer namely gastrointestinal cancers;
- Support healthy brain function and may prevent age related brain disorders like Alzheimer’s disease and macular degeneration;
- Combat mouth fungus infection;
- Protect against inflammatory gum diseases like periodontitis and gingivitis, as well as respiratory infections; and
- Aid in effective cold and flu relief.
Generally, they make ginger tea with fresh ginger, lemon and/or honey, boiled in hot water. It is a simple, calming and natural therapy drink for cold and flu that you can make at home.
Types of Ginger and Where to Purchase
Whenever possible, buy fresh ginger roots instead of dried ginger spice powder. As they have more flavour and have higher levels of gingerol as well as anti-inflammatory compound. Choose ginger roots that are compact and velvety and not moldy. There are two types of ginger, young or mature. Mature ginger has tough skin and needs peeling. In addition, mature ginger is more widely available in produce markets. Compared to young ginger that do not require peeling and are available in Asian markets.
For nutritional values and health benefits of skinless and boneless chicken breasts, refer my post for Cantonese Salt & Pepper Chicken.
You may also like my other chicken recipes:
- Hainanese Chicken Rice;
- Chicken and Ginger Wine;
- Chinese Soy Sauce Chicken; and
- Chinese Braised Chicken and Potato.
Steamed Chicken with Ginger Shallot
Ingredients
- 1.2 kg skinless and boneless chicken breasts (4 large breasts), trimmed, halved lengthwise and cut into 1½ inch pieces
- 1 large oriental cucumber thinly sliced lengthwise
- Steamed basmati rice to serve
For the Ginger Shallot Paste:
- 2 tablespoons extra virgin olive oil
- 4 inch ginger peeled and cut into ½ inch pieces
- 2 spring onions (shallots) including the white parts, cut into 2 inch pieces lengthwise
- 4 garlic cloves peeled
For the Sauce:
- ¼ cup extra virgin olive oil
- ¼ cup sesame oil
- 2½ tablespoons salt
- ¼ teaspoon ground white pepper
For the Chilli Dipping Sauce:
- 2 tablespoons extra virgin olive oil
- 5 long fresh red chillies deseeded and cut into 3cm lengthwise
- 3 small fresh red chillies deseeded (optional)
- 3 garlic cloves peeled
- 1 large brown onion peeled and cut into wedges
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 teaspoon lime zest
- 1 tablespoon lime juice
For the Garnish:
- 3 sprigs coriander (cilantro) including stems, roughly tear into ½ inch pieces
Instructions
For the ginger and spring onion paste:
- Combine ginger, garlic and spring onion into the food processor until you get a smooth paste. Set aside.
For the chilli dipping sauce:
- Add the extra virgin olive oil, red chillies, garlic and onion into the food processor and blend until you get a smooth paste. Remove from blender and put the paste into a small bowl. Then add the salt, sugar, lime zest and lime juice and mix well. Set aside. Rinse the food processor.
For the ginger and spring onion paste:
- Combine ginger, garlic and spring onion into the food processor until you get a smooth paste. Set aside.
For the chicken:
- Mix and combine the sauce ingredients well together.
- Marinade the chicken pieces with the ginger and shallot paste plus the sauce mixture prepare in step 4.
- Place a steaming rack in a large wok and fill the wok with one third full of water and bring to a rolling boil.
- Put the chicken pieces in a large deep plate then place on top of the steaming rack and steam for 20 to 25 minutes or until chicken is cooked through on high heat.
- Garnish with some coriander and serve hot with some sliced cucumber, steamed basmati rice and chilli dipping sauce.
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Notes
you described this recipe thoroughly, Yummmm this looks so comforting!
This dish is indeed a comfort food dish with ginger that has warming and soothing properties. Hope you enjoy the recipe! 🙂