Chinese Steamed Chicken Recipe

Ingredients

• ½ chicken, about 680 g (1½ lb)whole chicken
• 15 ml (1 tbsp)shredded ginger
• 15 ml (1 tbsp)shredded green onion, white part
• 15 ml (1 tbsp)light soy sauce
• 5 ml (1 tsp)Chinese cooking wine
• 2.5 ml (½ tsp)salt
• 15 ml (1 tbsp)oyster sauce
• 15 ml (1 tbsp)light soy sauce
• 60 ml (4 tbsp)water
• 1 clovegarlic
• 15 ml (1 tbsp)chopped green onions
• 15 ml (1 tbsp)sesame oil

Instructions

1. 1

   Season the chicken

   Clean the chicken, then spread the marinating sauce evenly over both sides.

2. 2

   Steam the chicken

   Lay the shredded ginger and white green onion over the chicken and leave it to marinate for at least 30 minutes. Put it in a steamer; if using a steamer over a wok or pot, steam over high heat for about 20 minutes, until tender and easily pierced with a chopstick. Remove the chicken and cut it into pieces of your preferred size, then garnish with green onions.

3. 3

   Cook the aromatics

   Heat 15 ml (1 tbsp) sesame oil in a saucepan and stir-fry the chopped garlic and green onion until fragrant.

4. 4

   Finish the sauce

   Add the oyster sauce, light soy sauce and water. Stir to combine and bring the mixture to the boil, then pour it into a dipping bowl and let it cool slightly.

5. 5

   Serve the chicken

   Serve the steamed chicken with the dipping sauce.

What is Chinese steamed chicken?

Steamed chicken is a simple Chinese home-style dish in which chicken is cooked gently over steam and served with a seasoned sauce. This version uses ginger and the white part of green onion to scent the chicken, with a separate soy-and-oyster dipping sauce.

The method keeps the chicken’s flavour at the centre of the meal. Cutting it into pieces after steaming also makes it easy to serve with sauce at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 445 calories, 32g protein, 4g carbs, 32g fat.

The chicken supplies most of the protein and much of the fat, while the small amount of carbohydrate comes mainly from the sauces and aromatics. Serve it with vegetables and a measured portion of rice to round out the plate.

The two parts of the seasoning

Chicken marinade: the recipe directs you to spread the marinating sauce over both sides before adding the ginger and white green onion. The listed soy sauce, cooking wine and salt provide the seasoning for this stage.

Dipping sauce: oyster sauce, the second measure of light soy sauce, water, garlic, green onion and sesame oil make a savoury accompaniment. Keep it separate from the chicken so each person can add as much as they like.

Give it time to marinate

Marinating: leave the chicken with the ginger and green onion for at least 30 minutes, as directed. This is longer than the stated 30-minute total time once steaming is included, so allow extra time if following the full marinating period.

Check for tenderness

Steaming: use high heat when steaming over a wok or pot and start checking around the 20-minute mark. The recipe’s cue is tenderness, with a chopstick sliding in easily.

Cutting: transfer the cooked chicken out of the steamer before cutting it into pieces. Choose a size that is comfortable to serve and dip.

Build the dipping sauce

Aromatics: stir-fry the garlic and chopped green onion in sesame oil until fragrant, taking care not to let them burn.

Simmer: add the oyster sauce, soy sauce and water, then bring the mixture to the boil. Let it cool slightly in a dipping bowl before serving.

Serving ideas

Serve the chicken with the dipping sauce and a bowl of rice to make a fuller meal. Steamed greens or other simply cooked vegetables provide a fresh contrast to the rich, salty sauce.

Recipe notes & tips

• Pat the cleaned chicken dry so the marinade coats it evenly.
• Spread the seasoning over both sides rather than leaving it in one spot.
• Keep the ginger and white green onion on top while the chicken marinates.
• Check tenderness with a chopstick around 20 minutes into steaming.
• Let the dipping sauce cool slightly before serving.

Variations

• Extra ginger: add more shredded ginger over the chicken before steaming.
• Chilli heat: serve sliced chilli alongside the dipping sauce.
• More greens: add steamed greens to the plate as a fresh accompaniment.
• Rice pairing: serve with plain steamed rice to soak up the sauce.
• Boneless pieces: use chicken pieces instead of half a whole chicken and check them for tenderness as they steam.

Common mistakes to avoid

• Skipping the marinade: allow at least 30 minutes for the chicken to sit with the seasoning.
• Relying only on the clock: check that the chicken is tender and easily pierced with a chopstick.
• Burning the aromatics: stir the garlic and green onion in the sesame oil until fragrant, not browned.
• Adding sauce too early: keep the dipping sauce separate and serve it alongside the chicken.
• Cutting before steaming: steam the chicken first, then transfer it out and cut it into pieces.

How to store

Refrigerate leftover chicken and dipping sauce separately in covered containers and use within 3 days. Reheat the chicken until piping hot; warm the sauce gently or serve it cold.

Frequently asked questions