Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands thoroughly after handling raw chicken to prevent bacterial cross-contamination.
Sprinkle 1/4 tsp salt evenly on both sides of the boneless chicken thigh, then massage gently so the seasoning penetrates evenly.
Watch out
Ensure salt is spread evenly, otherwise the chicken will be overly salty in some spots and bland in others.
Arrange 7 baby corns side-by-side on a heatproof plate, then place the seasoned chicken thigh skin-side up on top.
Watch out
The chicken skin must face upward so chicken fat and juices drip down into the baby corn for extra flavor.
Remove the water tank from the steam oven, fill with 600 ml pure water up to the mark, and reinsert it securely.
Watch out
Make sure to add sufficient water (600 ml), otherwise running out of steam midway will leave the chicken undercooked.
Open the steam oven and place the plate with baby corn and chicken inside. Select Original Steam mode, set timer to 30 minutes, and start cooking until chicken is thoroughly cooked and juices accumulate at the bottom.
local_fire_departmentOriginal Steam mode, 30 minutesWatch out
Do not open the oven door during steaming, otherwise heat loss will compromise cooking consistency.
While the chicken is steaming, rinse 10g scallions, cut into sections, then slice longitudinally into fine julienne strips.
Watch out
The finer the scallion strips are cut, the better they release aroma when sizzled in hot oil.
Pour 30 ml cooking oil into a small cast iron skillet.
Watch out
Ensure the skillet is completely dry before adding oil, otherwise water drops will cause hot oil splatter.
Wear thick oven mitts when removing the hot skillet to prevent severe burns.
Place the cast iron skillet containing 30 ml oil into the steam oven. Select Convection/Bake mode (no preheat), set to 230°C for 10 minutes, heating the oil until very hot.
local_fire_department230°C Convection/Bake mode, 10 minutesWatch out
The oil must reach a high temperature, otherwise it will fail to bring out the rich aroma from scallions.
Wear oven mitts to take out the steamed chicken plate and let it cool slightly so the meat firms up. Transfer chicken to a cutting board, cut into thick slices, and place back on top of the baby corn.
Watch out
Allow hot steamed chicken to cool briefly before cutting, otherwise the tender meat slices will tear apart easily.
Use oven mitts to safely remove the hot skillet, drop in the sliced scallions, and stir rapidly with chopsticks for about 2 minutes until sizzling and fragrant.
local_fire_departmentSizzle in hot residual oil, about 2 minutesWatch out
Add scallions gently into the hot oil, otherwise oil droplets may splatter and cause burns.
Arrange 5g ginger julienne on top of the sliced chicken. Wearing oven mitts, carefully pour the hot scallion oil and fried scallion strips over the chicken and ginger, then serve.
Watch out
Drizzle the hot oil evenly across the chicken so the intense heat releases the fragrant essence of ginger and scallions.
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