Last Modified: by Elaine| 98 Comments
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Super easy Chinese steamed chicken with ginger and green onion which only requires 10 minutes of preparation. Matched with a fabulous oyster sauce-based sauce.
Steaming might be the easiest way of cooking chicken. Steaming is a really popular cooking method in every Chinese kitchen. Steamed dishes are simple, quick, and always tender in texture. Simply marinate the chicken chunks for minutes to obtain a basic flavor, then transfer them to a steamer and steam. That’s so simple. I have made this steamed chicken recipe several times this summer.
Why steaming
People in Guangdong and Guangxi provinces love to serve this chicken directly since the steamed chicken keeps the natural taste of a high-quality chicken. There are lots of umami components in chicken meat. Steaming can preserve the flavor to the maximum.
Ingredients needed
- Organic younger chicken: younger chicken is commonly used in steamed dishes, stir-fried or poached chicken.
- green onion: also known as spring onion. It helps to enhance the flavor and move the raw taste of the chicken. Green onions can be replaced by scallions.
- ginger: ginger is an important aromatic for food that use fewer seasonings. It helps to remove the raw taste.
- Shaoxing wine: also known as Chinese cooking wine. It is widely used in meat dishes. You can substitute with dry sherry if desired.
- salt to taste: since we will serve with a dipping sauce, spare the salt amount to make the chicken meat refreshing.
- light soy sauce: light soy sauce gives a basic Umami flavor to the chicken.
The oyster-based sauce
I developed this oyster-based dipping sauce for this super simple steamed chicken. Oyster sauce is a savory, thick paste sauce popular in southern China. It goes super well with blanched vegetables and proteins. The reason why I choose an oyster sauce-based sauce is because of the thick paste texture, making it working not as a regular dipping sauce but as a lovely thick coating. This will form a very strong comparison with the juicy and tender steamed chicken.
Instructions
Spread the marinating sauce evenly on the cleaned chicken—every place. Put ginger and green onion shreds on top and marinate at least for 30 minutes. If you are not in a hurry, I would suggest preparing the chicken in the morning and making this as lunch or dinner.
Steaming Tips
- If you get a rice cooker, you can choose to steam this along with the steamed rice. Simply get a rice cooker steamer. It's a lovely idea to save energy and time.
- Or you can also choose to steam this in a regular steamer for around 20 minutes.
Chinese Steamed Chicken Recipe
Easy and healthy Chinese steamed chicken recipe with a savory dipping sauce.
5 from 22 votes
Print Pin Rate
Course: Main Course
Cuisine: Chinese
Keyword: chicken, steamed
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes 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 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
More quick and easy
- Tomato Egg Drop Soup-The Best Ever
- Boiled Okra - with Savory Dipping
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- Golden Fried Rice - Yellow Fried Rice
Reader Interactions
Comments
Junichiro
Nobody commented but I supposed you had better to know proper word. Not unami. Correctly you have to write "umami".
Reply
Elaine
Thanks for the correction. Already changed.
Reply
Darryl Smith
Very tasty dish, moist chicken. Really enjoyed.Reply
Shan
Hi I want to steam the whole chicken - should I double the time so like 40mins? I saw some comments that you suggest to cut them to large pieces before steaming Too correct ? Appreciate a quick reply if possible . Trying to make this today
Reply
Elaine
Shan,
Another 5 minutes will do.Reply
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