20 Minute Chinese Steamed Chicken
Who else feels gloomy whenever it is raining or cold outside? Give this Chinese Steamed Chicken recipe a try, and it will warm you right up! It takes less than 20 minutes to make and is super easy to prepare with condiments you already have at home. This is my family’s go-to recipe for easy, delicious, and healthy weeknight dinners that will warm you up inside and out! Warning, make sure to have a big bowl of rice ready because the chicken juice will BLOW YOUR MIND!
Steamed Chicken: The Easiest Household Dish
If you grew up in an Asian household, you probably had Chinese Steamed Chicken before, whether it’s from your parents or your grandparents. It is such a staple dish that hits the spot every single time! I never knew how easy and fast it was to create Chinese Steamed Chicken at home, and now that I do, it is a staple recipe in our household.
I love serving this dish with a side of veggies and a big bowl of Multigrain Rice. Chinese Steamed Chicken is an excellent dish for those that live alone or don’t have much time to cook.
Use Your Steamer For The Juiciest Chicken
Steaming keeps the juices inside, which guarantees the chicken never to be overcooked! I love using my steamer to make this steamed chicken. If you have a rice cooker, you can also steam your chicken in the rice cooker. I use pre-cut chicken thighs today. If you’d like to steam your chicken thigh whole, add an extra 5 minutes or until the chicken is fully cooked.
To steam food without a rice cooker or steamer, fill a large pot with 1-2 inches of water, place a heatproof plate or bowl upside down inside, and arrange the food on top. Cover the pot with a lid, and bring the water to a simmer to start steaming.
Chinese Steamed Chicken Ingredients
- 2 Chicken Thigh (chopped)
- 2 tbsp of Soy Sauce
- 1 tbsp of Oyster Sauce
- 1 tsp of White Pepper
- ½ tbsp of Sugar
- 1 tbsp of Sesame Oil
- 1 inch of Ginger sliced thinly
- 2 tbsp of Chinese Cooking Wine (Optional)
- 2 tbsp of chopped Green Onion
How To Make Chinese Steamed Chicken
- Prepare the sauce by mixing Oyster Sauce, Soy Sauce, White Pepper, Sesame Oil, and Sugar in a bowl.
- Place the chicken on a serving plate, make sure that it is deep enough as the chicken will create alot of juice. Pour the sauce all over the chicken. Optional, drizzle on 2 tbsp of chicken cooking wine on top
- Add sliced ginger on top of the chicken.
- Steam the chicken for 15 minutes or until fully cooked
- Garnish with green onion and enjoy!
Here’s more Chinese Family Style Dinner Staples!
20 Minute Chinese Steamed Chicken
By Tiffy Cooks
Equipment
- steamer
- Rice Cooker
Ingredients
- 2 Chicken Thigh chopped
- 2 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tsp White Pepper
- ½ tbsp Sugar
- 1 tbsp Sesame Oil
- 1 inch Ginger sliced thinly
- 2 tbsp Chinese Cooking Wine Optional
- 2 tbsp Green Onion chopped
Instructions
- Prepare the sauce by mixing Oyster Sauce, Soy Sauce, White Pepper, Sesame Oil, and Sugar in a bowl.
- Place the chicken on a serving plate, make sure that it is deep enough as the chicken will create alot of juice. Pour the sauce all over the chicken. Optional, drizzle on 2 tbsp of chicken cooking wine on top
- Add sliced ginger on top of the chicken.
- Steam the chicken for 15 minutes or until fully cooked
- Garnish with green onion and enjoy!
So, totally ignorant white guy questions here: What is a steamer? Just how do I steam a chicken and also collect the juices?
This looks delicious, I want to make it (I’ve made several other of your recipes and loved them), but am lost as to how to steam a chicken. Please help!
Hi M B, Thank you so much for asking and for your continued support! A steamer looks like this –> https://amzn.to/42zXjKg
To steam the chicken, simply put in in a bowl and put the bowl inside the top layer of the steamer. The bottom should be boiling water. make sure when you’re steaming the lid is ALWAYS closed during the cooking process so the steam stays in, but you can open it once it’s done or when you think it’s ready.
Delicious! Made with rotisserie chicken and it was still GOOD! Will make it again and try it with raw chicken next time. 😋
Thank you for this wonderful recipe! I want to try it but would like to know if the chicken thighs are boneless or bone-in. I’m guessing boneless because they are chopped, but don’t want to assume.
Hi Mary Jayne, I used bone-in here in this recipe, but boneless should still work!
Tiffy
Hi Tiffy,
I love your recipes. For the freezer friendly recipes, can you please add how you would freeze them? I see you have it for some of the recipes but not all them. Thank you!
How did you chop the chicken thighs? Sorry if it’s a silly question – I’ve deboned but never chopped THROUGH the bone before! I feel like I have to go to T&T butchers to ask them to do this for me.
Hi Nancy, it’s not a silly question! You can use a hard chop with a meat cleaver, but it will be easier and less messy for you to ask your local butcher! Sometimes Asian markets will also sell it pre-cut.
Tiffy
Hi, does this work with breast?
Hi Emma, yes, this recipe works with chicken breast! Let me know how you like it.
Tiffy
The quickest and easiest dinner made. The taste is great like restaurant quality.
The steaming keeps the chicken so tender. I’m definitely going to try adding some shiitake mushrooms next time.
I tried it just now for our lunch. I did follow all the ingredients (except for spring onion, no stock in my ref) and the cooking instructions, and I just added a few twists in the ingredients and it turned out soooo good.
Will definitely cook this recipe again.
Thank you!
I added onion, celery and bok choy to the bottom of a frying pan then followed the recipe. It was so good. I’m definitely making it again and again.