Chinese Steamed Chicken

    1 hour

    This recipe takes some of the most basic ingredients, to create the most tender chicken dish. Chicken legs are steamed, cooled, de-boned and served with a ginger and spring onion sauce.


    Quebec, Canada
    17 people made this

    Makes: 4 - 6 servings

    • 6 whole chicken legs, cut into drumsticks and thighs
    • salt, as needed
    • 3 slices fresh ginger
    • 2 tablespoons chopped garlic
    • 4 spring onions, chopped
    • Sauce
    • 3 spring onions, chopped
    • 3 tablespoons oil
    • 2 teaspoons salt
    • 2 slices fresh ginger, finely chopped

    Prep:15min  ›  Cook:30min  ›  Extra time:15min marinating  ›  Ready in:1hr 

    1. Massage some salt into the chicken and let marinate for 15 minutes.
    2. Place the ginger slices and garlic on the bottom of a dish, top with the chicken, then scatter with spring onions.
    3. Steam the chicken for 30 minutes over high heat or until cooked through. Allow the chicken to cool a little, before putting them into a sealable plastic bag. Drop the whole bag into ice water and allow the chicken to cool completely.
    4. De-bone the chicken, then cut the meat, together with its attached skin evenly. Shred the remaining chicken by hand.
    5. Arrange the shredded chicken on the the bottom of a serving dish, then arrange the sliced chicken on top.
    6. In a small bowl, make the sauce by mixing together the spring onions, oil, salt and finely chopped ginger. Serve with the chicken. Serve everything hot.

    See it on my blog

    Check out this recipe on my blog

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