Chinese Steamed Chicken 中式蒸鸡

Ingredients

• ½ whole (600 g)chicken
• 2.5 ml (½ tsp)salt
• 15 ml (1 tbsp)garlic, minced
• 15 ml (1 tbsp)ginger, chopped
• 15 ml (1 tbsp)soy sauce
• 22.5 ml (1½ tbsp)vegetable oil
• 1spring onion, chopped
• 1red chilli, cut into thin strips

Instructions

1. 1

   Salt the chicken

   Rub the salt evenly over both sides of the cleaned chicken and leave it to stand for 30 minutes. Then put it in a steamer.

2. 2

   Steam until done

   Steam over high heat for about 20–30 minutes. It is ready when a chopstick can be inserted easily and the meat is white and firm to the touch.

3. 3

   Cut the chicken

   Cut the cooked, tender chicken into pieces of your preferred size and set aside.

4. 4

   Prepare aromatics

   While the chicken steams, mince the ginger and garlic, chop the spring onion and have the vegetable oil ready.

5. 5

   Heat the oil

   To start the sauce, heat the oil and sauté the minced garlic.

6. 6

   Fry the ginger

   Add the minced ginger and fry it with the garlic until fragrant and golden brown.

7. 7

   Transfer the aromatics

   Put the browned garlic and ginger, along with their fragrant oil, into a small bowl.

8. 8

   Mix in soy

   Add 15 ml (1 tbsp) of soy sauce and stir to combine.

9. 9

   Dress the chicken

   Drizzle the aromatic sauce evenly over the chopped chicken.

10. 10

    Garnish and serve

    Garnish with chopped spring onion and red chilli, then serve with steamed rice.

What is Chinese steamed chicken?

This dish pairs simply steamed chicken with a warm dressing of garlic, ginger, oil and soy sauce. The name describes the cooking method and flavourings rather than a single fixed regional style.

Here, salting the chicken before steaming gives the meat time to take on seasoning, while the aromatic oil adds richness without needing to fry the chicken itself.

Nutrition and macros by portion

The nutrition label shows one serving as written: 235 calories, 27g protein, 2g carbs, 13g fat.

Chicken provides most of the protein, while the oil supplies much of the fat and the soy sauce contributes sodium; rice served alongside adds most of the meal’s carbohydrates. Pair a serving with vegetables and a moderate portion of rice for a balanced plate.

Why steam the chicken?

Gentle, moist heat cooks the chicken without submerging it in oil. Keep the steamer covered so the heat stays steady, and make sure the chicken sits above the water rather than in it.

Build the garlic and ginger sauce

Garlic first: start it in hot oil, then add the ginger and cook until both are fragrant and golden. Keep the aromatics moving and watch the colour closely so they do not burn.

Soy finish: stir the soy sauce into the browned aromatics and their oil off the heat. This gives the chicken a savoury dressing that can be spooned over the pieces.

Check the chicken is cooked

Use the recipe’s cues together: a chopstick should pass in easily, and the meat should look white and feel firm. If the chicken is not there yet, continue steaming and check again rather than relying on the timer alone.

Cut and dress for serving

Cut the chicken into pieces that are easy to serve, then distribute the sauce over them so each piece gets some of the fragrant oil and aromatics. Add the spring onion and chilli just before serving for a bright finish.

What to serve alongside

Steamed rice is the suggested accompaniment and catches the savoury sauce. For a more rounded meal, serve with simply cooked greens or another vegetable side.

Recipe notes & tips

• Spread the salt evenly over both sides of the chicken before resting it.
• Keep the chicken above the water in the steamer.
• Start checking for doneness at 20 minutes, as the steaming time can vary.
• Fry the garlic and ginger only until golden and fragrant.
• Slice the chilli thinly for a garnish that is easy to distribute.

Variations

• Milder chilli: leave out the red chilli or serve it separately.
• More ginger: add extra chopped ginger to the oil for a stronger aromatic flavour.
• Extra spring onion: scatter more over the chicken just before serving.
• Soy on the side: serve some of the soy dressing separately so diners can add it to taste.

Common mistakes to avoid

• Uneven salting: rub the salt over both sides so the chicken is seasoned more evenly.
• Opening the steamer repeatedly: keep the lid on during cooking and check near the end.
• Overcooking the aromatics: remove the garlic and ginger from the heat once golden so they do not turn bitter.
• Cutting before checking: confirm the chicken is cooked through before slicing it for serving.

How to store

Refrigerate leftover chicken and sauce in a covered container within two hours, and use within 3 days. Reheat until piping hot throughout; take care not to overheat the chicken, which can dry it out.

Frequently asked questions