Two Easy Ways to Steam Chicken

Recipe 1: Guangxi Steamed Chicken with Chinese Chive Dressing

Ingredients

For the Chicken

4 chicken legs

Chicken Marinade

2 spring onions, roughly chopped
1 tablespoon Shaoxing rice wine
1 teaspoon sea salt

Chinese Chive Dressing (Naam)

100g Chinese chives, finely chopped
2 spring onions, finely sliced
20g fresh ginger, finely chopped
2 teaspoons sesame oil
1 tablespoon toasted sesame seeds
2 tablespoons vegetable oil
1 tablespoon light soy sauce

Recipe 2: Steamed Chicken & Mushroom Rice Bowl

Ingredients

For the Chicken

500g boneless skinless chicken thighs, cut into large cubes

Chicken Marinade

20g fresh ginger, finely chopped
150g dried shiitake mushrooms, soaked and quartered
½ teaspoon Chinese five-spice powder
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 teaspoon caster sugar
1 teaspoon sesame oil
1 tablespoon cornflour (cornstarch)

For the Rice

300g jasmine rice, rinsed thoroughly
375ml water
100g enoki mushrooms

PREPARATION

Method 1: Guangxi Steamed Chicken with Chinese Chive Dressing

1. Place the chicken into a bowl with the ginger, soaked shiitake mushrooms, Chinese five-spice, oyster sauce, light soy sauce, sugar, sesame oil and cornflour. Mix thoroughly until the chicken is evenly coated and leave to marinate while preparing the rice. Rinse the jasmine rice 3–4 times, until the water runs clear.
2. Bring a wok or saucepan of water to the boil.
3. Place the marinated chicken in a heatproof dish inside a bamboo steamer or steaming rack.
4. Steam for 25–30 minutes, until the chicken is fully cooked.
5. Meanwhile, heat the vegetable oil until smoking hot.
6. Carefully pour the hot oil over the chive mixture to release its aroma.
7. Stir in the light soy sauce.
8. Once the chicken is cooked, spoon the dressing generously over the top.
9. Cover for 1–2 minutes so the residual steam gently warms the topping.
10. Serve immediately with steamed jasmine rice.

COOKING

Method 2: Steamed Chicken & Mushroom Rice Bowl

1. Place the chicken into a bowl with the ginger, soaked shiitake mushrooms, Chinese five-spice, oyster sauce, light soy sauce, sugar, sesame oil and cornflour. Mix thoroughly until the chicken is evenly coated and leave to marinate while preparing the rice. Rinse the jasmine rice 3–4 times, until the water runs clear.
2. Place the rinsed rice into a deep heatproof bowl.
3. Pour over the measured water.
4. Arrange the enoki mushrooms evenly across the rice.
5. Spoon the marinated chicken and shiitake mushrooms over the top.
6. Place the bowl into a steamer or steam oven.
7. Steam at 100°C (or over boiling water) for 30 minutes.
8. Check that the rice is tender and the chicken is fully cooked.
9. Allow to stand for 2–3 minutes before serving.
10. Gently mix everything together at the table, if desired.

School of Wok Tips

• Rinse jasmine rice until the water runs clear to remove excess starch and produce fluffy, separate grains.
• Cut the chicken and mushrooms into similar-sized pieces so they cook evenly.
• Pouring smoking-hot oil over the chive dressing instantly releases the aroma of the ginger and chives while lightly cooking them.
• Both recipes can be cooked in a traditional steamer over a wok or in a steam oven set to 100°C.

FAQs

Can I use chicken breast instead of thighs?
Yes. Chicken breast works well, although thighs remain juicier during steaming and absorb the marinade more effectively.

Do I need a bamboo steamer?
No. Any steamer basket or heatproof dish set over simmering water with a tight-fitting lid will work just as well.

Can I use different mushrooms?
Absolutely. While shiitake and enoki mushrooms add classic flavour and texture, oyster mushrooms, chestnut mushrooms or sliced button mushrooms are excellent alternatives.