Steamed Pulled Chicken

Ingredients

• 3bone-in chicken thighs
• to tastesalt
• to tastewhite pepper
• 3 slicesginger
• 2spring onions, white and green parts separated
• 5 clovesgarlic, finely minced
• 30 ml (2 tbsp)neutral oil
• 5 ml (1 tsp), optionalsesame oil
• to tastelight soy sauce
• a splashreserved steaming liquid

Instructions

1. 1

   Season the chicken

   Season the chicken thighs with salt and white pepper.

2. 2

   Arrange the plate

   Put the ginger slices and the white parts of the spring onions on a heatproof plate, then place the chicken on top.

3. 3

   Steam until tender

   Steam over medium heat for 25–35 minutes, until the chicken is tender and cooked through.

4. 4

   Shred the chicken

   Let the chicken rest briefly, then shred it into chunky pieces and pour over some of the steaming liquid.

5. 5

   Pour over hot oil

   Scatter the garlic and green spring onion parts over the chicken. Heat the oil until shimmering, then pour it over the aromatics.

6. 6

   Season and serve

   Finish with light soy sauce and sesame oil, then serve warm.

What is steamed pulled chicken?

This is a home-style Chinese dish of steamed chicken shredded into pieces and dressed with aromatics and savoury sauces. Steaming keeps the meat moist, while the ginger and spring onion flavour the chicken and its cooking juices.

Here, hot neutral oil is poured over garlic and spring onion just before serving, releasing their aroma without needing to cook them separately.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 34g protein, 2g carbs, 27g fat.

The chicken supplies most of the protein and much of the fat, while the neutral oil and optional sesame oil add further fat. Rice served alongside would provide most of the plate’s carbohydrates; balance the meal with vegetables and keep the soy sauce measured to your taste.

Why steam the chicken?

Gentle steam cooks the thighs while keeping them succulent, and the bones contribute flavour to the liquid on the plate. Use a heatproof plate that fits inside your steamer, leaving room for the steam to circulate.

Keep the water at a steady simmer rather than letting it boil away; top it up with hot water if needed.

Getting the texture right

Doneness: the stated 25–35 minutes is a guide, since thigh size and steamer strength affect the timing. The chicken should be cooked through and tender before you take it out.

Shredding: let the thighs rest briefly so they are easier to handle, then pull the meat into chunky pieces rather than fine strands. Spoon over some reserved steaming liquid to keep it juicy.

Building the aromatic topping

Garlic and spring onion: spread them over the shredded chicken so the hot oil can reach them evenly. Heat the oil until shimmering, then pour it over the aromatics carefully.

Seasoning: add soy sauce to taste and use the optional sesame oil as a finishing accent. The reserved steaming liquid adds moisture without needing to cover the chicken in sauce.

How to serve it

Serve the chicken warm, with rice to catch the savoury juices. A simple side of steamed greens or lightly cooked vegetables makes the plate feel complete.

Bring the dish to the table soon after adding the hot oil, while the garlic and spring onion are at their most fragrant.

Timing and preparation

Most of the cooking time is hands-off, but allow for the full 25–35 minutes of steaming and a short rest before shredding. Prepare the garlic and separate the spring onion whites and greens while the chicken steams.

Keep a little of the steaming liquid aside before serving; it is easier to add more for moisture than to remove excess from the finished dish.

Recipe notes & tips

• Choose a plate with a slight rim to catch the steaming juices.
• Keep the spring onion greens separate so they stay fresh for the topping.
• Check the water level in the steamer during cooking.
• Let the chicken rest briefly before shredding to make it easier to handle.
• Pour the hot oil over the garlic and spring onion just before serving.

Variations

• Add chilli: scatter sliced fresh chilli over the chicken with the garlic and spring onion.
• Use chicken drumsticks: steam them until cooked through, then remove the meat from the bones before serving.
• Make it ginger-forward: add extra ginger slices to the plate beneath the chicken.
• Add coriander: finish with fresh coriander alongside the green spring onion.
• Serve with noodles: spoon the chicken and its juices over cooked noodles instead of rice.

Common mistakes to avoid

• Crowded steamer: leave space around the plate so steam can circulate.
• Overcooking: check the chicken from 25 minutes and stop steaming once it is tender and cooked through.
• Dry shredded chicken: add some reserved steaming liquid before serving.
• Cold finishing oil: heat it until shimmering so it releases the aromatics’ fragrance.
• Too much soy sauce: add it gradually and taste as you go.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat until steaming hot, adding a little water or reserved cooking liquid if the chicken seems dry.

Frequently asked questions