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Chinese Steamed Chicken
Chinese steamed chicken is simple, comforting, and bursting with flavor. In less than 15 minutes, you can create a delicious dish using ingredients like ginger, goji berries, and Shaoxing wine. A video guide and helpful tips are included to ensure your chicken remains juicy and tender every time.
Chinese Steamed Chicken Breast
I’ll always cherish the memories of watching my mother prepare steamed chicken in our cozy kitchen. The aroma of ginger and scallions filled the air as she demonstrated how simple ingredients could transform into something extraordinary. “This is how we show love without saying a word,” she would often say.
This Chinese steamed chicken breast recipe has been a beloved staple in my home for years. The cornstarch marinade ensures juicy, tender chicken every time, while the goji berries add a delightful hint of sweetness that my child adores. It’s a comforting and nourishing meal that comes together effortlessly, making it perfect for busy weeknights or whenever you crave a quick, satisfying dish.
Why This Recipe Works So Well
- Made in under 15 minutes: Skip the takeout and enjoy a homemade, flavorful meal faster than waiting for delivery.
- Moist and tender chicken every time: The cornstarch marinade keeps the chicken juicy and perfectly cooked.
- Healthy, low-fat cooking: Steaming the chicken ensures it remains tender and juicy without added oils, making it a light yet satisfying option.
Ingredients You’ll Need
For full details on each ingredient, check out the recipe card at the bottom of the post.
Substitutions
- Shaoxing wine: If unavailable, dry sherry is a great substitute. Alternatively, use a bit of rice vinegar with a pinch of sugar to achieve a similar flavor balance.
- Goji berries: If you don’t have them, feel free to skip them—the dish will still be delicious.
- Shiitake mushrooms: Button mushrooms or oyster mushrooms are excellent substitutes. If using dried shiitake, save the soaking liquid for stir-fries or soups!
Secrets To Perfect Steamed Chicken Every Time
- The teaspoon of cornstarch isn’t just for thickening; it creates a protective layer that keeps the chicken silky and tender. This “velveting” technique, used by Cantonese chefs, is the key to preventing dryness.
- Goji berries serve a dual purpose: they add color and release a subtle sweetness that balances the soy sauce. To keep them tender, soak them in cold water for 5 minutes to avoid a leathery texture.
- Ensure your steamer is at a rolling boil before adding the plate. Weak steam results in rubbery chicken.
- Set a timer for 8 minutes (for 1-inch pieces). The chicken may appear slightly undercooked when removed—that’s okay! The residual heat will finish cooking it without drying it out. If you wait until it’s fully cooked, it will be dry by serving time.
Frequently Asked Questions
Yes. Thighs remain juicier and can withstand 10-12 minutes of steaming. Just ensure they are sliced to about 1 inch thick for even cooking.
Absolutely! Use a regular pot by placing the chicken on a heatproof plate set over a trivet or an inverted bowl to keep it above the water. Cover the pot tightly to maintain steady steam during cooking.
Try the knife test: Insert the tip into the thickest part. The juices should run mostly clear with a hint of pink, turning fully clear as it rests.
Steam for 2–3 minutes to gently reheat—microwaving can make the chicken tough. I like to shred any cold leftovers into congee or noodle soup for a quick, cozy meal.
This recipe contains 155 calories per serving.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend pairing this dish with the following recipes:
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