Ingredients:

  • 2 (8oz) boneless skinless chicken breasts
  • 1 tsp sea salt
  • 0.5 tsp white pepper
  • 1 tbsp Shaoxing wine
  • 3-inch piece fresh ginger, sliced
  • 5 whole scallions, cut into 3-inch batons
  • 2 cloves garlic, smashed
  • 1 star anise
  • 2 tbsp light soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp rice vinegar
  • 1 pinch sugar

Instructions:

  1. Pat the chicken breasts dry with paper towels. Season both sides evenly with sea salt and white pepper.
  2. Fill a pot with 2 inches of water, ensuring it does not touch the bottom of the steamer basket. Place half of the ginger and scallions in the bottom of the basket.
  3. Place the chicken breasts on the aromatic bed and top with the remaining ginger, scallions, garlic, and star anise. Drizzle with Shaoxing wine if using.
  4. Bring water to a rolling boil. Place the steamer basket over the pot, cover tightly, and reduce heat to medium-low. Steam for 15 minutes until the internal temperature reaches 160°F (71°C).
  5. In a small bowl, whisk together light soy sauce, toasted sesame oil, rice vinegar, sugar.
  6. Slice the chicken against the grain and drizzle with the prepared sauce before serving.