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
I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
GRAMS TO CUPS CONVERSION (UNSIFTED)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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2 comments
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