• Skip to main content
  • Skip to primary sidebar

China Sichuan Food

menu icon
go to homepage
  • Recipe Index
  • By Date
  • Newsletter
  • Pantry
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipe Index
    • By Date
    • Newsletter
    • Pantry
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » chicken and poultry

    Chinese Steamed Chicken Recipe

    September 24, 2014 by Elaine 93 Comments | Jump to Recipe

    • Facebook

    Chinese steamed chicken with ginger and green onion.

    I have made this steamed chicken recipe several times this summer. Steaming is a really popular cooking method in every Chinese kitchen. Steamed dishes are simple, quick and always tender in texture. For poached version, please check white cut chicken.

    steamed chicken recipe

    This is ginger and green onion steamed chicken with my own tested dipping sauce. People in Guangdong and Guangxi province love to serve this chicken directly since the steamed chicken keeps the natural taste of a high quality chicken. During my high school time, I love to dip to some chili powder directly. You decide your way.

    steamed chicken recipe

    Preparation:

    Spread the marinating sauce evenly on the cleaned chicken—every place. Put ginger and green onion shreds on top and marinating at least for 30 minutes. If you are not in hurry, I would suggest preparing the chicken in the morning and making this as lunch or dinner.

    steamed chicken recipe

    Steaming tips:

    When cooking steamed rice with electric cooker, I always love to steam some fresh vegetable or meat with the inside steamer. This method is  highly recommend  to simply the process and save energy.

    steamed chicken recipe

    Chinese Steamed Chicken Recipe

    Easy and healthy Chinese steamed chicken recipe with a savory dipping sauce.
    5 from 13 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Chinese
    Keyword: chicken, steamed
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 2
    Calories: 445kcal
    Author: Elaine

    Ingredients

    • Half of a whole chicken , around 1 and ½ pound
    • 1 tbsp. ginger shreds
    • 1 tbsp. green onion shreds , white part

    Marinating sauce

    • 1 tbsp. light soy sauce
    • 1 tsp. Chinese cooking wine
    • ½ tsp. salt

    Dip sauce

    • 1 tbsp. oyster sauce
    • 1 tbsp. light soy sauce
    • 4 tbsp. water
    • 1 garlic clove
    • 1 tbsp. chopped green onions
    • 1 tbsp. sesame oil

    Instructions

    • Clean the chicken and then spread the marinating sauce evenly on both sides.
    • Lay ginger shreds and green onion shreds over to marinate at least 30 minutes. Then place in your steamer. I am using the steamer of my electric rice cooker. If you are using a steamer with wok or pot, steam with high fire around 20 to 30 minutes until soft (or you can easily insert a chop sticker in). Transfer out and cut into chunks of your favorite size. Decorate with green onions.

    Dipping sauce

    • In a sauce pan, heat up 1 tablespoon sesame oil and stir fry chopped garlic and green onion until aroma. And then add oyster sauce, light soy sauce and water. Mix well and bring all the content to a boiling. Transfer to dipping bowl and cool down a little bit.
    • Serve steamed chicken with dipping sauce.

    Nutrition

    Calories: 445kcal | Carbohydrates: 4g | Protein: 32g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 122mg | Sodium: 1624mg | Potassium: 379mg | Vitamin A: 375IU | Vitamin C: 6.2mg | Calcium: 29mg | Iron: 2mg

    steamed chicken recipe

    steamed chicken recipe

    « Pan-Fried Pork Buns-Sheng Jian Bao Recipe
    Szechuan Shrimp Recipe-Pen Pen Shrimp »

    You may also like

    Chinese spring rolls|chinasichuanfood.com

    Chinese Spring Rolls

    December 8, 2019

    Chinese tomato and egg stir fry

    Tomato and Egg Stir Fry

    August 15, 2016

    Reader Interactions

    Comments

    1. David Lincoln

      June 27, 2020 at 5:48 pm

      Do you leave the ginger in the steamer with the chicken?

      Reply
      • Elaine

        June 28, 2020 at 7:47 am

        Yes, discard them after steaming.

        Reply
    2. Errol

      June 27, 2020 at 9:43 pm

      I would like to learn chinese cooking

      Reply
    3. Karalee

      April 16, 2021 at 12:39 pm

      5 stars
      Please tell me what is the difference between steamed hem and a poached hen, thank you.

      Reply
      • Elaine

        April 17, 2021 at 8:16 am

        Steamed hen is cooked in a steamer. Poached ones are cooked in simmering but not boiling water. They have small difference in texture and flavors. Steamed chicken is even stronger in flavor. However poached chicken gives a more pure flavor and a smoother skin texture.

        Reply
    4. Debby

      April 23, 2021 at 9:20 pm

      They all look delicious. And I will try all of them.

      Reply
      • Elaine

        April 24, 2021 at 7:37 am

        Thank you!

        Reply
    5. Alex

      May 24, 2021 at 1:16 am

      Could I use a wooden steamer basket? 🙂

      Reply
      • Elaine

        May 24, 2021 at 8:22 am

        Sure. bamboo steamer works too.

        Reply
    6. Alex

      May 24, 2021 at 1:17 am

      Sorry, bamboo, of course

      Reply
    7. Denny

      July 08, 2021 at 8:48 am

      5 stars
      I don't know how many times I skipped this recipe because it didn't appeal, but I looked at it today and went shopping. So easy; so delicious!! I purchased 2 chickens as close to 3 lbs each as I could find, steamed them according to recipe and made the dipping sauce as well. My kids loved it. Will definitely make this again.

      As an extra bonus, steaming will be my method from now on instead of poaching. I've tried so many different methods* of poaching whole chicken, but none gave me the beautifully tender meat I've had in Cantonese restaurants. Steaming is easier and gives better results than poaching for me.

      *Cooking on very low flame, dunking the chicken, cooking with residue heat, soaking in cold water after cooking - I've tried so many methods! Only thing that worked was sous vide and that was both a pain and also took too long.

      Reply
      • Elaine

        July 08, 2021 at 9:15 pm

        Hi Denny,
        Thanks so much for this lovely comment. Poaching needs more techniques than steaming, but it presents a slightly different texture especially on skins. But steamed chicken is 100% delicious. The comfort method is the best. Happy cooking!

        Reply
    8. Katherine

      January 23, 2022 at 9:57 am

      5 stars
      Good quick recipe my son liked and i a little see how strong the flavor was on the chicken. Definitely marinate it overnight if want have a stronger flavor. If you have a pot with a steamer attachment fill pot leave at least 1- 1 1/2 inches away from streamer and boil the water. Turn medium and steam it for 40 minutes if using chicken thighs (skin and bone in).

      Reply
      • Elaine

        January 25, 2022 at 7:21 pm

        Thank you dear!

        Reply
    9. Patrick

      June 06, 2022 at 1:58 am

      How do you steam the chicken in a rice cooker? I am not sure you mentioned that

      Reply
      • Elaine

        June 06, 2022 at 8:18 am

        Because it saves time. And the rice cooker steam the chicken in a slow and stable fire. You can use regular steamer for sure.

        Reply
    10. Jinky

      June 09, 2022 at 10:17 am

      5 stars
      I should tell you, this has been my go-to recipe for years, I think you should know, thank you.

      Reply
      • Elaine

        June 22, 2022 at 9:37 am

        Jinky,
        Thanks for your lovely feedback. I love this simple and delicious steamed chicken too.

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, Welcome!

    Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

    • Facebook
    • Google+
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Find Recipes

    Email List

    Subscribe Our Email list to get updates and recipes

    Footer

    ↑ back to top

    • Privacy Policy. Disclaimer. About. Hot Pot cookbook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 ChinaSichuanFood.com | All Rights Reserved