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Last updated: Jun 5, 2013 — Published: Jun 5, 2013 — By: Anita — Leave a Comment

Easy to prepare, cook, and always a crowd pleaser. I find that steaming is a more reliable method to get succulent chicken, plus the resulting broth is so flavorful that I somehow suspect that the broth is more the star than the chicken in this dish. Serve this dish with a bowl of steaming white rice and garlic ginger chili sauce.

Steamed Chicken

Steamed Chicken

Author: Anita Jacobson

Categories: Main Dish

Cuisine: Chinese

Ingredients: Chicken

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Serves: 4

Print Recipe

Ingredients

  • 1 chicken, cut into 4-8 pieces, rub the chicken with salt
  • 3 scallions, cut into 2 inches length
  • 2 inches ginger, peel and cut into slices
  • 1 teaspoon oil
  • 1 teaspoon sesame oil

Instructions

  1. Prepare a steamer with about 2 inches of water, enough for a 30 minutes of steaming.
  2. Arrange all ingredients in a steam-proof bowl.
  3. Once you see plenty of steam coming out from the steamer. Steam the chicken for 30 minutes over medium heat.