Super juicy Chinese steamed chicken with ginger scallion sauce is your next easy dinner meal! The ginger scallion sauce makes the chicken super savory and fragrant, it will remind you of a Chinese parents’ home cooked meal!
Why You’ll Love This Recipe
This Chinese steamed chicken with ginger scallion sauce might seem like a complex dish but it’s actually easy to make. Steaming is one of the simplest and healthiest ways to cook your chicken and it’s a common go-to method in many Chinese kitchens. It keeps the meat extra juicy, tender, and locks in moisture. Plus, it helps retain more nutrients compared to other cooking methods.
Traditionally this meal is inspired by Chinese poached chicken similar to Hainan Chicken Rice. The chicken is boiled with aromatics and then served with a flavorful ginger scallion oil to flavor the chicken.
If you’re looking for more easy chicken dinners with few ingredients, check out my Chinese Shredded Chicken with Spicy Sauce and Chicken Yakitori. Be sure to add both to your must-try list!
Ingredients
Here’s a look at what you need to make this Chinese steamed chicken with ginger scallion sauce. The highlights are here but the full ingredient list and quantities of each are in the recipe card.
- Chicken drumsick and thigh – bone in chicken gives the juiciest steamed chicken! You can also use chicken breast if you prefer a healthier option.
- Shaoxing cooking wine or sake (optional) – the alcohol helps the chicken become less gamey and also tenderizes the chicken.
- Green onion and ginger – adds aromatic flavor to the chicken when steaming. We also add this to help with the gaminess. After steaming, toss this out.
- Shiitake mushrooms – adds natural umami flavor and a slightly chewy texture to the steamed chicken. You can substitute with oyster or portobello mushrooms.
- Jujube and goji berries (both optional) – commonly added in chinese chicken dishes to take out gaminess and add sweetness. They also give an herby taste that adds that authentic Chinese flavor in my opinion. If you don’t have these ingredients, feel free to skip especially if you don’t already have them in your pantry.
ginger scallion sauce:
- Ginger and green onions – the base of the sauce is thinly sliced green onions and freshly ground ginger. Make sure get this fresh so your sauce tastes extra delicious!
- Seasoning – a light seasoning of salt, sugar, and chicken bouillon (optional) is added to the ginger scallion to bring out the flavors of the chicken.
- Knorr liquid seasoning or light soy sauce (to taste) – the dish might not be salty enough for you, so add some soy sauce at the end to bring umami to your dish. Be careful not to add to much or else the chicken will taste too salty.
Substitutions and Variations
- Boneless chicken breasts. Don’t have bone-in chicken? Boneless breasts work too—just adjust the steaming time since they cook faster.
- Add soy sauce to the oil. For a more savory flavor, stir a dash of light soy sauce to the hot oil before pouring it over the chicken.
- Try garlic with ginger and scallions. Add minced garlic to the mix for a more aromatic sauce. It pairs really well with the ginger.
How to Make Steamed Chicken With Ginger Scallion Sauce
Step 1: Add salt and shaoxing cooking wine to your chicken. Place on a plate to steam.
Step 2: Heat pot with water on high heat. Place steam rack inside of the water. When boiling, add the chicken plate on the rack. Steam for 30 minutes and turn off heat. Then, let chicken rest in the pot for 10 more minutes.
Step 3: Peel and grate ginger. Slice green onions. Place green onions and ginger in a heat resistant bowl with ½ teaspoon salt, pinch of sugar and pinch of chicken bouillon. Heat pot to high heat. Add ½ cup of oil to pot and heat for 3-4 minutes. Once it sizzles, add all the hot oil to the bowl. Mix together and set aside.
Step 4: Take the chicken out of the pot. You will see lots of juices, add some of that juice in the ginger scallion sauce. Shred your chicken or eat as a whole with lots of sauce on top.
Expert Tips
- Make sure your oil is hot (you see smoke from your pan or pot) when you pour on top of the ginger and green onion sauce. This method cooks down the green onions so it doesn’t have that raw ‘spicy’ taste which you usually get from raw onions.
- After you steam your chicken, don’t open the lid and let the chicken finish cooking in the residual heat (rest for roughly 10 minutes). The chicken ends up soaking up the extra juices.
- Salt the chicken ahead of time. Lightly salting the chicken and letting it sit for 15–30 minutes before steaming helps season it throughout and enhances the overall flavor.
Recipe FAQs
Absolutely! Chili oil, or a splash of Chinese black vinegar can add extra flavor if you want a little kick or tang. If you want nice crunch, add sliced cucumbers or bean sprouts.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently by steaming or microwaving with a splash of water to keep the chicken moist.
Warm white rice is the classic choice—it’s perfect for soaking up all that tasty ginger scallion sauce. It also goes great with something simple like Steamed Chinese Eggplant with Garlic or Tofu with Black Bean Sauce for a well-rounded meal. Want to switch it up? Try it over Cold Sesame Noodles or some pickled veggies on the side.
Check Out More Easy Chicken Meals:
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Chinese Steamed Chicken with Ginger Scallion Sauce
Ingredients
- 1 pound chicken drumstick and thigh
- 1 teaspoon salt
- 1 teaspoon shaoxing cooking wine or sake (optional)
- 1 green onion
- 2 inch ginger sliced
- 4 shiitake mushrooms
- 1 jujube (optional)
- goji berries handful (optional)
Ginger scallion sauce:
- 2 inch ginger grated
- 2 green onions
- ½ cup neutral oil
- ½ teaspoon salt
- pinch sugar
- pinch chicken bouillon or msg (optional)
Instructions
- Add salt and shaoxing cooking wine to your chicken. Place on a plate to steam.
- Heat pot with water on high heat. Place steam rack inside of the water. When boiling, add the chicken plate on the rack. Steam for 30 minutes and turn off heat. Then, let chicken rest in the pot for 10 more minutes.
- While the chicken is cooking, make ginger scallion sauce. Peel and grate ginger. Slice green onions. Place green onions and ginger in a heat resistant bowl with ½ teaspoon salt, pinch of sugar and pinch of chicken bouillon (optional).
- Heat pot to high heat. Add ½ cup of oil to pot and heat for 3-4 minutes. Test if the oil is hot enough by adding one small slice of green onion. Once it sizzles, add all the hot oil to the bowl. Mix together and set aside.
- Take the chicken out of the pot. You will see lots of juices, add some of that juice in the ginger scallion sauce. Shred your chicken or eat as a whole with lots of sauce on top.
Notes
- Make sure your oil is hot (you see smoke from your pan or pot) when you pour on top of the ginger and green onion sauce. This method cooks down the green onions so it doesn’t have that raw ‘spicy’ taste which you usually get from raw onions.
- After you steam your chicken, don’t open the lid and let the chicken finish cooking in the residual heat (rest for roughly 10 minutes). The chicken ends up soaking up the extra juices.
- Salt the chicken ahead of time. Lightly salting the chicken and letting it sit for 15–30 minutes before steaming helps season it throughout and enhances the overall flavor.
Sam says
I love this recipe because it’s a comforting, healthy meal that’s so easy to make! Steaming keeps the chicken perfectly juicy and tender, and the ginger scallion sauce gives it a savory, fragrant punch. Definitely give this one a try if you’re ready for a break from fried food!