Steamed chicken is one of our favorites. Not only it’s easy, but it’s tasty (regardless of the pale-looking color). It’s my to-go recipe when I need to fix a meal quickly and always popular with out two kids too. The meat is always soft and tender. Our other favorite steamed chicken recipes are here
STEAMED CHICKEN WITH GINGER AND SCALLION (1 whole chicken)
Ingredients
- 1 whole chicken about 3 lbs
- 3 cloves of garlic peeled and finely chopped
- 2- inch of fresh ginger peeled and finely chopped
- 1 Tbsp of Shao xing wine
- 1 Tbsp of soy sauce
- 2 tsp of sesame oil
- 2 stalks of scallions finely chopped
Instructions
- Pat the chicken dry with absorbent paper towel and place in a large deep-dish suitable for marinating. Mix the rest of the ingredients, except for the scallions in a bowl and then pour it over the chicken and rub the marinade all over the body and also inside the cavity. Cover and let it marinade for about 1 hour, and flip the chicken over halfway of marinating.
- I use a wok to steam the chicken. You can use a wok or large pot to do so. Steam the chicken in high heat for about 30 minutes. Uncover and sprinkle the chopped scallions over the chicken and steam for another 5 minutes. Turn off the heat and let it cool down a little bit before cutting the chicken into serving pieces.
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10 comments
I am new to cooking. How would you use the Instant Pot to be able to put the scallions in? Thanks!!! =D
Hello, you can just unlock the lid after the chicken is cooked and then add the scallion and close the lid back but don’t need to turn on the instant pot anymore. The residual heat will soften the scallions
Thanks! One other question, is there a difference between “Pressure Cook” and “Steam” on an Instant Pot? Still confused by the difference if there even is any…
Is there only difference speed so that I have to be aware of cooking time?
I hardly ever use the steam function. I usually use pressure cook function. It seems like the steam function is lower pressure compared to the pressure cook function.
I prepared this and my daughter enjoyed it .
Thanks for the recipe. Is it better to use soy sauce or salt?
I like the aroma of soy sauce, but of course salt also brings out flavor in food. For this recipe, I suggest using soy sauce.
Hi. It is all nice but I am actually after the dipping sauce that comes with this steamed chicken when served in China. And sauce is on the pic but not in the recipe… 🙁
Help? 😊
Hi Aga,
The sauce in the photo is actually the broth from steaming the chicken. If you are talking about the ginger garlic sauce like in Hainanese chicken rice, this might be what you like: https://whattocooktoday.com/hainanese-chicken-rice.html