How to Make the BEST Chinese Steamed Chicken

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Thighs are often less expensive and more flavorful.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often gluten-free and can be cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and neutral in flavor.

rice wine

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a cost-effective substitute.

Mix together salt, ginger puree, and Shaoxing wine in a bowl.

Apply the mixture all over the chicken, both inside and outside.

Marinate the chicken for 20 minutes.

In a small pan over high heat, add oil and heat until smoking hot.

Mix together sesame seeds, garlic, scallion, and red chili flakes in a bowl.

Add the hot oil to the bowl with the sesame seed mixture to add aromas.

Add Jinang vinegar and soy sauce to the mixture and whisk together.

Brush a thin layer of oil on the chicken for a glossy finish.

Place the chicken on a plate and put the plate on a steamer rack in a large pot.

Bring water to a boil in the pot over high heat, then turn to medium heat.

Transfer the chicken to the pot and cover with a lid.

Steam the chicken for about 40 minutes or until the internal temperature reaches at least 165°F.

Remove the chicken from the pot and shred it into small pieces or slice it with a knife.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens