Cantonese Steamed Chicken with Ginger

Be the first to rate

(No Ratings Yet)

Loading...

A classic Cantonese home-style dish, this steamed chicken celebrates fresh ginger and scallions with tender, juicy bone-in thighs. The gentle steaming keeps the meat succulent while a sizzling hot-oil dressing releases the aromatic essence of the ginger, finished with a light soy glaze.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 26 gFat
• 5 gSaturated Fat
• 4 gCarbs
• 1 gFiber
• 1 gSugar
• 32 gProtein
• 780 mgSodium
• 380 mgPotassium
• 45 mgCalcium
• 2 mgIron
• 6 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the Chicken

• 4 bone-in, skin-on chicken thighs (about 2 lb / 900 g)
• 1 tsp kosher salt
• 1/2 tsp ground white pepper
• 2 tbsp Shaoxing wine
• 2 oz (55 g) fresh young ginger, half smashed and half cut into matchsticks
• 4 scallions, cut into 2-inch lengths and lightly smashed

For the Aromatic Oil and Sauce

• 1/3 cup neutral oil (such as canola or peanut)
• 3 oz (85 g) fresh ginger, finely julienned
• 6 scallions, thinly sliced on the bias
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 2 tbsp warm chicken stock
• 1 tsp toasted sesame oil

To Serve

• 1/4 cup fresh cilantro leaves
• 1 tbsp toasted sesame seeds
• Steamed jasmine rice, for serving
• Steamed gai lan or baby bok choy, for serving

Directions

1. Pat the chicken thighs dry with paper towels. Rub all over with salt, white pepper, and Shaoxing wine, then tuck the smashed ginger and smashed scallions under and over the pieces. Marinate for 15 minutes at room temperature.
2. Transfer the chicken to a deep heatproof plate that fits inside your steamer. Pour 1 inch of water into a wok or pot fitted with a steaming rack and bring to a rolling boil over high heat.
3. Place the plate on the rack, cover tightly, and steam over high heat for 25 to 28 minutes, until the juices run clear and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
4. Carefully lift out the plate and pour off the steaming liquid into a small bowl; reserve 3 tablespoons for the sauce. Discard the spent aromatics from the chicken plate and set the chicken aside loosely tented with foil.
5. Heat the neutral oil in a small saucepan over medium heat until it just begins to shimmer, about 300°F (150°C). Place the julienned ginger and sliced scallions in a heatproof bowl.
6. Carefully pour the hot oil over the ginger and scallions – it should sizzle vigorously. Stir in the light soy, dark soy, sugar, reserved steaming liquid, and warm chicken stock.
7. Drizzle in the toasted sesame oil and stir to combine. Taste and adjust with a pinch more salt or sugar if needed.
8. Spoon the warm aromatic sauce generously over the steamed chicken, making sure each piece is coated with the glossy ginger-scallion oil.
9. Sprinkle with cilantro leaves and sesame seeds. Serve immediately with steamed jasmine rice and blanched greens on the side.

Cook’s Notes

• Use bone-in, skin-on chicken thighs for the juiciest texture; lean breast meat tends to dry out during long steaming.
• Fresh young ginger is milder and more aromatic than mature ginger – look for knobs with thin, pale skin.
• Make sure the steaming water is at a full, rolling boil before adding the chicken so the timing stays accurate.
• The hot-oil bloom (jian xiang) is essential – it briefly cooks the aromatics and creates the signature glossy, fragrant sauce.
• Leftover sauce keeps refrigerated for up to 3 days and makes an excellent dressing for cold noodle or chicken salads.

You might also like

Asian

Egg Fried Rice Yangzhou Style

Asian

Crispy Roast Pork

Asian

Cantonese Steamed Whole Fish

Asian

Kung Pao Cauliflower Vegan