steam chicken recipe chinese
The Best steam chicken recipe chinese
Steam chicken is one of those simple dishes that feels like a hug for your taste buds, and honestly, I’ve made it so often I could probably recite the ingredients by heart. There’s something about the tender, moist meat that falls apart at the slightest touch, the subtle savory flavor from the soy sauce, and the bright, fresh notes from the ginger and garlic—it’s like a warm, comforting hug for your family’s dinner table. My kids will eat it straight from the steamer basket, and honestly, I don’t blame them. It’s not fancy, but it’s so satisfying, and it’s the kind of meal that makes you feel like you’re doing something special, even if you’re just making it for regular family dinners.
I love this recipe because it’s versatile—it works as a quick weeknight meal, a crowd-pleaser for gatherings, or even a light lunch when you need something fresh. Plus, it’s got all the right nutrients to keep things balanced. The chicken is lean, packed with protein, and easy to digest, while the vegetables and broth add fiber and vitamins. I’ve seen it make a difference in how my kids feel after dinner, less sluggish, more energized. And honestly, it’s a great way to sneak in some greens without them even realizing it. It’s that kind of dish that feels like a no-brainer for both health and happiness.
Steamed Chicken with Chinese-Inspired Sauce
A tender, flavorful steamed chicken dish with a savory tomato-based sauce, perfect for a light yet satisfying meal. Traditional in Chinese cuisine, this recipe highlights the simplicity and elegance of steaming techniques.
🥘Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp ginger, grated
- 1 clove garlic, minced
- 1 cup tomato sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp cornstarch
- 1/2 cup water
- 1 tsp white pepper
- 1 green onion, sliced
- 1 tsp sesame seeds
👨🍳Directions
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1 Preheat a steamer basket and place it inside a large pot. Add 2 inches of water to the pot and bring it to a boil.
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2 In a bowl, mix chicken breasts with soy sauce, sesame oil, grated ginger, and minced garlic. Let them marinate for 10 minutes.
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3 In another bowl, combine tomato sauce, oyster sauce, sugar, cornstarch, water, and white pepper. Stir until the cornstarch dissolves.
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4 Place the marinated chicken breasts in the steamer basket, ensuring they are not overcrowded. Steam for 15-20 minutes until fully cooked and tender.
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5 While the chicken steams, heat the sauce in a small pot over medium heat until it thickens slightly. Pour the sauce over the chicken once it’s done.
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6 Garnish with sliced green onions and sesame seeds before serving.
🔧Equipment
- Steamer basket
- Large pot with lid
- Mixing bowls
- Knife and cutting board
- Measuring spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Steamed Chicken with Chinese-Inspired Sauce Works
This steam chicken recipe is one of my go-to dishes because it’s simple enough to prep ahead of time, yet feels special enough for any gathering—whether it’s a casual weeknight meal or a family dinner where everyone wants something comforting and flavorful. It’s foolproof, keeps well in the fridge, and the tender, aromatic chicken with its fragrant broth makes it a crowd-pleaser that never disappoints. Plus, it’s a great way to use up any leftover chicken or herbs, and the slow cooking process means less stress and more time to enjoy the company around you.
❓ Frequently Asked Questions About Steamed Chicken with Chinese-Inspired Sauce
1. What is the origin of the “Steam Chicken” recipe, and why is it popular in Chinese cuisine?
Steam chicken, also known as chǎo jiǔ xiāng (炒蒸香) or steamed chicken with preserved vegetables, has roots in traditional Chinese home cooking. It became popular because it’s a simple yet flavorful way to prepare chicken using steam, which retains moisture and tenderizes the meat while infusing it with aromatic spices and preserved vegetables. The dish often includes ingredients like preserved radish, pickled mustard greens, garlic, ginger, and sometimes soy sauce or fermented bean paste, giving it a savory, slightly tangy, and umami-rich taste. It’s especially beloved in Southern Chinese cuisine for its balance of textures and flavors.
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2. What are the key ingredients typically used in a classic Chinese steam chicken recipe?
A traditional Chinese steam chicken recipe usually includes: – Chicken: Whole chicken, thighs, or breasts (bone-in for better flavor). – Preserved vegetables: Pickled radish (sheng jiao), preserved mustard greens (xian cai), or pickled cabbage. – Aromatics: Garlic, ginger, green onions, and sometimes shallots. – Spices: Red pepper flakes, Sichuan peppercorns (optional, for a numbing heat), or star anise. – Sauces: Soy sauce, dark soy sauce, Shaoxing wine, or fermented bean paste (douchi). – Herbs: Fresh cilantro or basil for garnish. – Oil: Neutral oil (like vegetable or peanut oil) for frying or sautéing. – Seasonings: Salt, pepper, and sometimes a touch of sugar or vinegar.
Some variations may add ingredients like fermented black beans, chili oil, or a splash of oyster sauce.
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3. How do you prepare the chicken before steaming to ensure it cooks evenly?
To ensure the chicken cooks evenly and absorbs flavors well, follow these steps: 1. Clean and prepare: Rinse the chicken thoroughly, pat it dry with paper towels, and remove any excess fat or skin (optional, depending on preference). 2. Marinate (optional but recommended): Mix the chicken with soy sauce, Shaoxing wine, garlic, ginger, and a pinch of salt. Let it marinate for at least 30 minutes or overnight for deeper flavor. 3. Sear (for crispiness): Heat oil in a pan over medium-high heat, then sear the chicken pieces (cut into bite-sized chunks if whole chicken is used) until lightly browned on all sides. Remove and set aside. 4. Sauté aromatics: In the same pan, sauté garlic, ginger, green onions, and preserved vegetables until fragrant. 5. Combine: Return the chicken to the pan, add the preserved vegetables, and toss gently to coat evenly. Cook for another 5–7 minutes until the chicken is cooked through (internal temperature should reach 165°F/74°C). 6. Steam: Transfer the mixture to a steamer basket over boiling water (or use a steamer bag) and steam for 10–15 minutes until the chicken is tender.
For extra tenderness, you can also parboil the chicken briefly before searing or steaming.
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4. Can you substitute any ingredients in the traditional steam chicken recipe, and what are some common alternatives?
Yes, you can adjust ingredients based on availability or preference: – Preserved vegetables: Swap pickled radish or mustard greens for pickled cucumbers, carrots, or even quick-pickled onions for a lighter texture. – Chicken: Use turkey, duck, or even tofu for a vegetarian version. For extra richness, try adding a splash of hoisin sauce or a fried egg on top. – Spices: Replace Sichuan peppercorns with black pepper or cayenne for heat. Skip star anise if unavailable, but add more garlic and ginger for depth. – Sauces: Use coconut aminos (a soy sauce alternative) or a mix of soy sauce and oyster sauce. For a tangier kick, add a bit of rice vinegar or lime juice. – Aromatics: Fresh cilantro or Thai basil can replace green onions for a different herbal note.
Always adjust seasoning to taste, as some substitutes may have different flavors or textures.
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5. What are some common serving suggestions or side dishes to pair with steam chicken?
Steam chicken is versatile and pairs well with: – Starchy sides: Steamed rice, jasmine rice, or sticky rice (especially in Southern Chinese style). – Noodles: Stir-fried noodles with preserved vegetables or a simple hot pot noodle soup. – Pickled vegetables: Quick-pickled radish, cucumber, or daikon to balance the dish’s richness. – Fresh greens: Light salads with sesame dressing or a side of steamed bok choy. – Dips and sauces: A side of hoisin sauce, chili oil, or a tangy dipping sauce with pickled vegetables. – Other proteins: Add a fried egg on top or serve with a small portion of braised pork or shrimp for a heartier meal.
For a full Chinese-style meal, consider pairing it with a light soup like miso soup or a simple congee (rice porridge).
