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Steamed Chicken
This simple steamed chicken is perfect for a comforting meal at home featuring tender pieces of meat infused with rich savory flavors from light soy sauce dark soy sauce and doubanjiang while garlic ginger and cornstarch help create a succulent juicy texture that stays moist even after cooking. A delicious Steamed Chicken recipe.
- Prep
- 15m
- Cook
- 25m
- Total
- 40m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Steamed Chicken
| Ingredient | Amount |
|---|---|
| Chicken (cut into bite-sized pieces) | 500 as needed |
| Light Soy Sauce | 2 as needed |
| Salt | 2 as needed |
| Dark Soy Sauce | 1 as needed |
| Doubanjiang (Fermented Bean Paste) | 1/2 |
| Minced Garlic and Ginger | |
| Cornstarch | 1 as needed |
| Chicken Bouillon | 1 as needed |
| Cooking Oil | 1 as needed |
- Chicken (cut into bite-sized pieces)500 as needed
- Light Soy Sauce2 as needed
- Salt2 as needed
- Dark Soy Sauce1 as needed
- Doubanjiang (Fermented Bean Paste)1/2
- Minced Garlic and Ginger
- Cornstarch1 as needed
- Chicken Bouillon1 as needed
- Cooking Oil1 as needed
Cooking StepsHow to cook Steamed Chicken step by step
-
Step 1Cut the chicken into small pieces. Rinse thoroughly several times, then drain well and set aside.
-
Step 2Add 2 tsp salt, 1 tbsp chicken bouillon, light soy sauce to taste, a splash of dark soy sauce, 1/2 tbsp doubanjiang, and minced ginger and garlic to the chicken. Mix and toss until well combined.
-
Step 3Add a small amount of cornstarch and some cooking oil.
-
Step 4Toss everything together again until evenly coated, then marinate for 30 minutes.
-
Step 5Bring water to a boil. Place the marinated chicken in a steamer basket. Ideally, cover the chicken with an inverted plate to reduce steam condensation dripping onto the meat.
-
Step 6Steam over high heat for 25 minutes. Garnish with chopped scallions and serve immediately.
Steamed Chicken
This simple steamed chicken is perfect for a comforting meal at home featuring tender pieces of meat infused with rich savory flavors from light soy sauce dark soy sauce and doubanjiang while garlic ginger and cornstarch help create a succulent juicy texture that stays moist even after cooking. A delicious Steamed Chicken recipe.
Ingredients
- 500 as needed Chicken (cut into bite-sized pieces)
- 2 as needed Light Soy Sauce
- 2 as needed Salt
- 1 as needed Dark Soy Sauce
- 1/2 Doubanjiang (Fermented Bean Paste)
- Minced Garlic and Ginger
- 1 as needed Cornstarch
- 1 as needed Chicken Bouillon
- 1 as needed Cooking Oil
Instructions
-
Cut the chicken into small pieces. Rinse thoroughly several times, then drain well and set aside.
-
Add 2 tsp salt, 1 tbsp chicken bouillon, light soy sauce to taste, a splash of dark soy sauce, 1/2 tbsp doubanjiang, and minced ginger and garlic to the chicken. Mix and toss until well combined.
-
Add a small amount of cornstarch and some cooking oil.
-
Toss everything together again until evenly coated, then marinate for 30 minutes.
-
Bring water to a boil. Place the marinated chicken in a steamer basket. Ideally, cover the chicken with an inverted plate to reduce steam condensation dripping onto the meat.
-
Steam over high heat for 25 minutes. Garnish with chopped scallions and serve immediately.
