Full steam ahead: Alice Zaslavsky’s chicken drumsticks with spring onion oil and cucumber salad

The cookbook author riffs on Chinese white-cut chicken, for a recipe that harnesses the power of steam – plus soup, salad and sizzled spring onionsGet our weekend culture and lifestyle emailWetness, as philosopher Derek Zoolander famously said, is the essence of beauty. And in our hunt for the next one-pan wonder or set-and-forget slow cooker recipe, sometimes steaming food is overlooked.Steaming is one of the world’s oldest “gentle” cooking methods, and south China is the place of origin for my recipe below, which riffs on white-cut chicken – though I came across it in a far more modern forum, as a reel on Instagram. Continue reading...