chinese steamed chicken

Chinese Steamed Chicken. Juicy chicken steamed in a gingery savory sauce with green onions. A quick and simple Chinese recipe ready in 30 minutes or less!

Chinese Steamed Chicken

boneless skinless chicken thighs

green onion (finely chopped)

tsp ginger (sliced)

tsp regular soy sauce

tsp dark soy sauce

tsp sesame oil

tbsp Shaoxing Cooking Wine (or dry sherry wine)

tsp white granulated sugar

cornstarch

tsp black pepper

Chop chicken thighs into bite-sized pieces or strips.

In a large bowl, combine the chicken sauce ingredients. Mix in the sliced chicken pieces.

Pour chicken and the sauce into deep plate that is suitable for steaming.

Fill a large wok or large pan halfway with water and place a wire rack into the center of it. If you have a bamboo steamer and a large wok, you can use that instead. Cover and bring to a boil.

Once it reaching boiling point, carefully place the bowl of seasoned chicken onto the wire rack or into the steamer. Cover and steam chicken for 25 minutes on medium high heat. Cooked chicken should have an internal temperature of 165 degrees F with a digital instant read thermometer.

Remove the bowl from steamer and immediately with rice and veggies. Enjoy!

This is a refreshing and simple recipe. It includes chicken steamed with ginger and herbs served with a ginger scallion sauce.

Chinese Steamed Chicken with Ginger Scallion Sauce

chicken (3.5 pounds)

salt

coriander

tsp fennel (toasted)

ginger (1 inch)

ginger (3 inches)

tbsp green onions

vegetable oil

tsp salt

Pat dry the chicken. Rub salt on the whole chicken and let it sit in the fridge overnight. Make sure to get some salt in the cavity as well. Use more salt if needed.

The next day, toast the coriander and fennel on the stove for 10-20 seconds.

Add coriander, fennel, and the ginger to a small cheese cloth. Tie the ends together to make it into a small spice package. Stuff it into the cavity of the chicken.

Use kitchen twine to tie the legs together to close the cavity. Use a second piece of twine to tie the legs to the tail. Finally, use one more piece of twine to tie around the length of the chicken (see picture above). The twine should go between the legs and wrap around the length of the chicken. Optional: You can use one more piece of twine to around the height of the chicken which will help you lift it out of the steamer.

Prepare your steamer pot. Place a heat proof plate on your steamer attachment. Bring water to a boil. Add the chicken to the steamer. Let the chicken steam for 30 minutes.

After 30 minutes, turn off the heat and let the chicken sit for another 20 minutes.

Carefully take out the chicken with tongs, and remove the spice package from the cavity. Pour the steaming liquid into a small bowl. This liquid can be used in future dishes or to cook the rice.

Let it cool completely (~10 minutes).

Once it is cool enough to handle, cut the chicken into bite sized pieces. Serve with rice and ginger scallion sauce. The chicken can be served at room temperature or cold.

Add ginger and green onions to a food processor and pulse until both are broken down. I used only the light colored parts of 5 green onions, so my ginger scallion oil will have a light green color. Dump the ginger and green onions into a small bowl.

Heat oil over medium heat for ~1-2 minutes. Pour over ginger and green onions. Add salt and stir. Set aside.

Ginger Scallion Sauce

This steamed chicken is super juicy and tender—it just melts in your mouth! The ginger scallion sauce is so flavorful and fragrant, the flavor will remind you of your Chinese parents&#039; cooking!

chicken drumstick and thigh

shaoxing cooking wine

green onion

ginger (sliced)

shiitake mushrooms

jujube ((optional))

goji berries (handful (optional))

ginger (grated)

green onions

neutral oil

sugar

chicken bouillon

Add salt and shaoxing cooking wine to your chicken. Place on a plate to steam.

Heat pot with water on high heat. Place steam rack inside of the water. When boiling, add the chicken plate on the rack. Steam for 30 minutes and turn off heat. Then, let chicken rest in the pot for 10 more minutes.

While the chicken is cooking, make ginger scallion sauce. Peel and grate ginger. Slice green onions. Place green onions and ginger in a heat resistant bowl with ½ teaspoon salt, pinch of sugar and pinch of chicken bouillon (optional).

Heat pot to high heat. Add ½ cup of oil to pot and heat for 3-4 minutes. Test if the oil is hot enough by adding one small slice of green onion. Once it sizzles, add all the hot oil to the bowl. Mix together and set aside.

Take the chicken out of the pot. You will see lots of juices, add some of that juice in the ginger scallion sauce. Shred your chicken or eat as a whole with lots of sauce on top.

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Chinese Steamed Chicken with Ginger...

Top 3 chinese steamed chicken recipes from across the web

The most viewed chinese steamed chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese Steamed Chicken

Chinese Steamed Chicken with Ginger...

Chinese Steamed Chicken with Ginger...

The most viewed chinese steamed chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine