Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 120 milliliters pomegranate juice, 15 milliliters soy sauce, 10 milliliters sesame oil, 15 grams grated fresh ginger, 3 minced cloves of garlic, and 15 grams honey to create the marinade.

2. 2

   Add 450 grams boneless, skinless chicken thighs to the marinade, ensuring all pieces are well coated, then let them marinate for at least 30 minutes in the refrigerator.

3. 3

   Prepare your steaming setup by adding approximately 2 cups of water to the bottom of a steamer pot and bringing it to a boil.

4. 4

   Place the marinated chicken thighs and 1 small thinly sliced fresh ginseng root onto a heatproof plate that fits inside your steamer basket.

5. 5

   Carefully place the plate with the chicken and ginseng into the steamer basket, cover, and steam for 20-25 minutes, or until the chicken is cooked through to an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit).

6. 6

   While the chicken is steaming, pour the remaining marinade from the bowl into a small saucepan with 60 milliliters of water and simmer over medium heat for 5-7 minutes, stirring occasionally, until the sauce slightly thickens to a glaze consistency.

7. 7

   Remove the steamed chicken from the steamer, transfer it to a serving platter, and spoon the reduced pomegranate glaze generously over the chicken.

8. 8

   Garnish the Pomegranate-Kissed Steamed Chicken with 2 tablespoons of fresh pomegranate seeds and 1 chopped green onion before serving immediately.