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!
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Chinese Steamed Chicken is a popular Chinese dish that most households make. It's not one that you would commonly order at Chinese restaurants or for take out but it comes from Southern China. It's known for being a light, healthy and delicious way to enjoy chicken since it's steamed and not fried in a lot of oil.
This steamed chicken dish brings back a lot of childhood memories for me as we often ate it growing up. My mother would always cook it for us using different parts of the chicken, such as the wings or a whole chicken.
We would serve this as a main dish over white rice with vegetables, like bok choy or any Asian greens in Chinese cuisine. It was delicious, satisfying and such an easy chicken recipe to make with simple ingredients.
Ingredients
Please scroll down to below recipe card for exact measurements.
- Boneless skinless chicken thighs: I wouldn't recommend chicken breast. Boneless chicken thighs offer the best texture and flavor thanks to the dark meat.
Chicken Sauce:
- Green onion: or spring onion
- Fresh ginger
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute a gluten-free soy sauce of your choice.
- Dark soy sauce
- Sesame oil
- Shaoxing wine: A Chinese cooking wine
- White granulated sugar
- Cornstarch
- Black pepper or white pepper
Required equipment: steamer pot or bamboo steamer basket with a large wok
How to make Chinese Steamed Chicken
- 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!
Storage & Reheating
Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
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📖 Recipe
Chinese Steamed Chicken
Ingredients
- 6 boneless skinless chicken thighs
Chicken Sauce:
- 1 green onion finely chopped
- 1 teaspoon ginger sliced
- 2 teaspoon regular soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- ½ tablespoon Shaoxing Cooking Wine or dry sherry wine
- ½ teaspoon white granulated sugar
- 1 teaspoon cornstarch
- ¼ teaspoon black pepper or white pepper
Instructions
- 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!
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