Travelling Sushi: Review:

Steamed dishes Chinese

steamed chicken recipeChinese steamed chicken with ginger and green onion.

I have made this steamed chicken recipe several times this summer. Steaming is a really popular cooking method in every Chinese kitchen. Steamed dishes are simple, quick and always tender in texture. For poached version, please check white cut chicken.

This is ginger and green onion steamed chicken with my own tested dipping sauce. People in Guangdong and Guangxi province love to serve this chicken directly since the steamed chicken keeps the natural taste of a high quality chicken.steamed chicken recipe During my high school time, I love to dip to some chili powder directly. You decide your way.


Spread the marinating sauce evenly on the cleaned chicken—every place. Put ginger and green onion shreds on top and marinating at least for 30 minutes. If you are not in hurry, I would suggest preparing the chicken in the morning and making this as lunch or dinner.

steamed chicken recipeSteaming tips:

When cooking steamed rice with electric cooker, I always love to steam some fresh vegetable or meat with the inside steamer. This method is highly recommend to simply the process and save energy.

Chinese Steamed Chicken Recipe

Easy and healthy Chinese steamed chicken recipe with a savory dipping sauce.


  • Half of a whole chicken, around 1 and 1/2 pound
  • 1 tablespoon ginger shreds
  • 1 tablespoon green onion shreds, white part
  • steamed chicken recipe Marinating sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon Chinese cooking wine
  • 1/2 teaspoon salt
  • Dip sauce
  • 1 tablespoon oyster sauce
  • 4 tablespoons water
  • 1 garlic clove
  • 1 tablespoon chopped green onions
  • 1 tablespoon sesame oil


  1. Clean the chicken and then spread the marinating sauce evenly on both sides.
  2. Lay ginger shreds and green onion shreds over to marinate at least 30 minutes. Then place in your steamer. I am using the steamer of my electric rice cooker.steamed chicken recipe If you are using a steamer with wok or pot, steam with high fire around 20 to 30 minutes until soft (or you can easily insert a chop sticker in). Transfer out and cut into chunks of your favorite size. Decorate with green onions.

    Dipping sauce

  3. In a sauce pan, heat up 1 tablespoon sesame oil and stir fry chopped garlic and green onion until aroma. And then add oyster sauce, light soy sauce and water. Mix well and bring all the content to a boiling. Transfer to dipping bowl and cool down a little bit.
  4. Serve steamed chicken with dipping sauce.

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