Name: Infinite Steamed Chicken
Cuisine: 和食
Ingredients: 1 chicken thigh (400g); 2-3 tbsp dark soy sauce; 1 tbsp sugar

About "Infinite Steamed Chicken"

This dish is made by carefully prepping chicken thigh, marinating it solely in dark soy sauce, and steaming it in a water bath. The synergistic umami effect of glutamic acid in the soy sauce and inosinic acid in the chicken creates a deep, complex flavor despite the simple seasoning. By adding sugar to the steaming juices to create a glaze, you get an exquisite dish that is incredibly juicy with a glossy, caramelized skin.

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Tips for Making "Infinite Steamed Chicken"

Prep
- Wipe off moisture with paper towels, and remove blood clots, skin impurities, and feathers. Trim tough tendons, cartilage, and blood clots with a knife, working quickly so the warmth of your hands doesn't affect the meat.
Prep
- Gently smooth out any wrinkles in the skin before placing the chicken in the bag to ensure even coloring and a beautiful finish.
Seasoning
- Use only dark soy sauce. The synergistic umami effect between the glutamic acid in soy sauce and the inosinic acid in chicken creates a deep flavor. Use 3 tbsp for a larger chicken thigh, or about 2 tbsp for a smaller one.
Marinating
- Place in a food-safe plastic bag, massage the soy sauce in evenly, squeeze out the air, and seal. Marinate skin-side down in the refrigerator for 1 day. At least half a day is ideal, but 1 hour works if you are in a rush.
Heat control
- Transfer to a heatproof dish with the juices, skin-side up, tucking the meat underneath. The skin acts as a lid to retain moisture. Place in a frying pan with water, bring to a boil, then cover and steam on medium heat for 20 minutes.
Heat control
- Steam transfers heat more efficiently than air, allowing the chicken to cook gently and evenly while locking in the juices.
Finishing
- Add 1 tbsp of sugar to the steaming juices. Include any meat juices from the cutting board to capture all the umami. Strain through a sieve to remove scum, then simmer briefly to reduce before pouring over the chicken.
Finishing
- Wipe the knife after each cut for cleaner slices. Turn off the heat while the sauce is still slightly runny, as it will thicken as it cools.

Ingredients for "Infinite Steamed Chicken"

3 items

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1chicken thigh (400g)
2-3tbsp dark soy sauce
1tbsp sugar

How to Make "Infinite Steamed Chicken"

1
Thoroughly wipe off any moisture (drip) from the surface of the chicken thigh using paper towels.
2
Carefully remove any blood clots, impurities on the skin, or remaining feathers.
3
Use a knife to carefully trim away tough tendons, cartilage, and blood clots.
4
Gently feel the entire piece to ensure nothing was missed, working quickly to keep the meat fresh.
5
Place the chicken thigh in a food-safe plastic bag (such as an I-Wrap) and gently smooth out any wrinkles in the skin.
6
Add 3 tbsp of dark soy sauce.
7
Massage well through the bag to distribute the soy sauce evenly over the chicken.
8
Squeeze out all the air from the bag and seal it tightly.
9
Place it in the refrigerator skin-side down and marinate for 1 day.
10
Transfer the chicken along with all the marinade into a deep heatproof dish or tray.
11
Gently spread the chicken skin-side up, shaping it so the meat is tucked neatly underneath.
12
Pour water into a frying pan until it reaches about halfway up the side of the heatproof dish.
13
Place the frying pan over heat and bring the water to a boil.
14
Once boiling, reduce to medium heat, cover with aluminum foil or a lid, and steam for 20 minutes.
15
After steaming for 20 minutes, carefully open the lid, taking care not to get burned by the steam.
16
Ensure the chicken has reached an internal temperature of 75°C (167°F) for at least 1 minute.
17
Transfer the steamed chicken to a plate.
18
Pour the remaining juices from the heatproof dish into the frying pan.
19
Add 1 tbsp of sugar.
20
Add any juices that spill onto the cutting board while slicing the chicken back into the frying pan as well.
21
Strain the sauce through a fine mesh sieve to remove any scum or small particles.
22
Place over heat and simmer briefly to reduce and thicken.
23
Turn off the heat while the sauce is still slightly runny, as it will thicken significantly as it cools.
24
Plate the chicken and generously pour the sauce over it.

Food Science

Why This Dish Tastes So Good

In addition to the synergistic umami effect created by the inosinic acid in the chicken and the glutamic acid in the soy sauce, the harmony between the saltiness of the soy sauce and the sweetness of the sugar creates an excellent flavor balance. Furthermore, steaming prevents rapid thermal coagulation of proteins, retaining moisture to yield a moist and tender texture. Finally, reducing the meat juices and marinade concentrates the umami as the water evaporates, resulting in a rich, flavorful sauce.

Umami compoundsBalance of tastesMoisture controlTemperature & heating

Detailed Commentary on "Infinite Steamed Chicken"

* Content organized by topics from the video.

Careful Prep of the Chicken Thigh

The foundation of any delicious dish starts with careful prep. First, prepare 1 chicken thigh (400g), and thoroughly wipe off any moisture (drip) from the surface using paper towels. This liquid, which seeps out from the chicken's cells, contains proteins and umami but can cause unpleasant odors and muddy the flavor if left on. Next, diligently wipe away any blood clots or impurities on the skin, and pluck out any remaining feathers. To ensure a pleasant texture, use a knife to carefully trim away tough tendons, cartilage, and blood clots. Finally, give the meat a quick feel to make sure you didn't miss anything. Do this quickly so the warmth of your hands doesn't degrade the meat—that's a professional secret.

Unlocking Incredible Umami with Just Soy Sauce

Once prepped, place the chicken thigh into a food-safe plastic bag (like an I-Wrap). A great tip here is to gently smooth out any wrinkles in the skin before bagging, which prevents uneven seasoning and coloring. For the seasoning, we are using absolutely nothing but 3 tbsp of dark soy sauce. You might worry if that's enough, but rest assured! Soy sauce is packed not only with saltiness but also with aroma, depth, and a rich amount of glutamic acid (an umami compound). When this combines with the inosinic acid naturally abundant in chicken, it triggers an umami synergy, creating an incredibly deep flavor from a simple seasoning. We are using 3 tbsp here because this is a larger piece of chicken, but you can adjust to about 2 tbsp for smaller cuts.

Tips for Marinating in a Sealed Bag

After adding the soy sauce, massage it thoroughly through the bag to ensure it coats the chicken evenly. Once fully coated, squeeze out all the air and seal the bag tightly. Marinating in a bag like this allows the chicken to absorb the flavor evenly even with a small amount of seasoning, making it both economical and easy to clean up. When marinating, the key is to lay the bag skin-side down. This ensures the soy sauce infuses evenly into the skin, resulting in a beautiful, uniform color when cooked. Let it marinate in the refrigerator for 1 day. While letting it sit for at least half a day yields the best flavor, you can make it in as little as 1 hour if you are in a rush.

Steaming in a Water Bath for Juicy Results

Once marinated, transfer the chicken along with all its juices into a deep heatproof dish or tray. Spread it out gently skin-side up, tucking the meat underneath. This not only looks beautiful but also allows the skin to act as a lid, preventing moisture from evaporating and keeping the chicken incredibly juicy. Next, pour water into a frying pan, place the heatproof dish inside, and steam it using a water bath. Be careful not to get water inside the dish, but add enough water to reach about halfway up the side of the container so it doesn't boil dry. We are slowly cooking it using the steam from the water bath. Steam transfers heat more efficiently than air, cooking the meat gently and evenly while locking in the juices. Once the water boils, reduce to medium heat, cover with aluminum foil or a lid, and steam patiently for 20 minutes.

Creating an Exquisite, Umami-Rich Glaze

After steaming for 20 minutes, carefully open the lid, taking care not to get burned by the hot steam. For food safety, ensure the chicken's internal temperature has reached at least 75°C (167°F) for 1 minute or more. If you don't have a thermometer, slice into it to confirm the meat is fully cooked and white to the center. Transfer the steamed chicken to a plate, then pour the remaining steaming juices from the heatproof dish into the frying pan. These juices are a combination of the chicken's natural umami, meat juices, and soy sauce—the ultimate base for a sauce. Add 1 tbsp of sugar to create a delicious sweet-savory glaze. Don't forget to add any meat juices that spill onto the cutting board when slicing the chicken back into the frying pan as well; it's pure flavor!

Slicing, Glazing, and the Ultimate Tasting

When slicing the chicken, wiping your knife after each cut will give you much cleaner slices. Watching the juices pool with every slice is enough to make anyone smile before even taking a bite. After plating, strain the sauce from the frying pan through a sieve to remove any scum or small particles, then simmer it over heat to reduce and thicken. Since the sauce thickens significantly as it cools, turn off the heat while it is still slightly runny. Pour it generously over the chicken, and your 'Infinite Steamed Chicken' is complete! The skin is beautifully glossy, and the meat is unbelievably juicy. The sweet-savory glaze clings to the chicken, delivering a brain-meltingly delicious bite that will have you constantly reaching for more rice. It's a revolutionary dish that you'll want to eat 8 days a week once you try it.

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