Best Steamed Chicken Recipes
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Steamed Chicken Shopping Tips
Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.
Steamed Chicken Cooking Tips
Make sure to cook chicken until the juices run clear; U.S. chicken supplies are host to salmonella.
Chinese Steamed Chicken Recipe
I have made this steamed chicken recipe several times this summer. Steaming is a really popular cooking method in every Chinese kitchen. Steamed dishes are simple, quick and always tender in texture. For poached version, please check white cut chicken.
This is ginger and green onion steamed chicken with my own tested dipping sauce. People in Guangdong and Guangxi province love to serve this chicken directly since the steamed chicken keeps the natural taste of a high quality chicken. During my high school time, I love to dip to some chili powder directly. You decide your way.
Spread the marinating sauce evenly on the cleaned chicken—every place. Put ginger and green onion shreds on top and marinating at least for 30 minutes. If you are not in hurry, I would suggest preparing the chicken in the morning and making this as lunch or dinner.
When cooking steamed rice with electric cooker, I always love to steam some fresh vegetable or meat with the inside steamer. This method is highly recommend to simply the process and save energy.
- 4 to 6 Chinese mushrooms (medium-sized, dried)
- 1 1/2 pounds assorted chicken pieces (bone-in)
- 1/4 teaspoon salt
- Pepper (to taste)
- 1 1/2 tablespoons soy sauce
- 1 tablespoon Chinese rice wine (or dry sherry)
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 1/2 tablespoons cornstarch
- 2 slices ginger (shredded)
- 1 green onion (or spring onion, or scallion, diced)
Soak the dried mushrooms in a bowl of warm water for 20 minutes, or until they have softened. Squeeze out the excess water, cut the stems off the mushrooms, and thinly slice. Reserve 1 tablespoon of the mushroom soaking liquid.
Use a heavy cleaver to chop the chicken through the bone into bite-sized pieces. Place in a heatproof bowl and add the salt, pepper, soy sauce, rice wine or sherry, sugar, sesame oil, reserved mushroom liquid, and cornstarch. Allow to marinate while bringing water to a boil for steaming.
Place the bowl on a rack in a pot for steaming or in a steamer such as a bamboo steamer in a wok. Place the chicken pieces in the middle of the plate and surround with the mushrooms. Sprinkle the shredded ginger and green onion over top.
Steam the chicken over boiling water for 15 to 20 minutes, making sure it is thoroughly cooked. Serve over rice.
Give me the top 10!
If you’ve been here for a while, take a look through to see if you missed any of these recipes the first time they were posted.
If you’re new to steam oven cooking, or just new around here, bookmark and use this as a reference guide, full of recipes which are ideally suited to steam ovens and ready to inspire and get you cooking.
1. Steam Oven Roast Chicken
A great roast chicken dinner is a joy, and your steam oven will help you cook the juiciest, most tender chicken with very little fuss.
This recipe shows you how I do it in around half the usual time for a nourishing and speedy dinner. Change up the seasonings to make your roast chicken suit almost any type of cuisine.
2. Traditional Roast Dinner with Vegetables using combi steam
Still on the subject of roast dinners, a proper traditional roast with vegetables is easily prepared in the steam oven, and the cooking is mostly hands-off without you ever having to worry about dry, overcooked meat or leathery veg.
You can roast beef, lamb or pork this way, the method remains much the same.
To go with that roast chicken or meat, you’re going to need sides, and bread is top of the list. It seems you all love the stuff, because there are no less than three bread recipes in this top 10 list!
3. A great loaf of steam oven bread
Using your steam oven to prove bread, and a combi steam setting to bake, you’ll be able to make a loaf better than most bakeries.
Get tips, tricks and my kids’ favorite sandwich loaf recipe with this post on how to bake bread in a steam oven.
4. The softest, fluffiest bread rolls
If you’re a novice bread baker, start simple with my all time favorite bread dough and make these soft potato rolls. They’re easy, keep really well and also happen to be outstandingly delicious.
5. Steam Oven Bagels
These New York style bagels have been a hit ever since I first posted about them, and your pictures of them crop up in my combi steam group at least a couple of times a month, showing off all the variations you’re making at home.
It’s no surprise you love baking bagels in your steam oven – being able to steam them instead of boiling before baking takes away the fussiest step while still making them chewy, glossy and authentic.
6. Steam Oven Rice
For the less gluten-loving among us, this guide to cooking rice in a steam oven is the most visited post on my entire site, and has a handy downloadable chart with ratios and cooking times for many different types of rice.
Bonus recipe: once you’ve mastered the best rice of your life (it is ridiculously easy, I promise), make this lovely Christmas rice salad, which is definitely not just for Christmas.
7. One-Pan Steam Oven Salmon, Asparagus and Potatoes
Ah, the one-pan dinner. Otherwise known as a sheet pan dinner, the steam oven is perfect for this kind of nutritious, low-effort and high reward weeknight fare.
My salmon, asparagus and potato dinner can be steamed or combi steamed – try it both ways and stick with the method you like best.
8. Steamed Soy and Ginger Chicken with Rice and Vegetables
This Asian style chicken, rice and vegetable dinner isn’t strictly a one-pan meal, more a one-oven meal, where you cook everything in stages so it all comes out at the same time.
If you want a simple stir-fry kind of dinner without the frying part, this can be prepared ahead (or on the spot), and the whole meal will be cooked and on the table in 20 minutes.
9. Boiled Eggs in the steam oven
If eggs are big at your place, you’ll be thrilled to know you can cook them right in their shells on the rack of your steam oven.
No pots of boiling water, no fuss. Just perfectly boiled eggs however you like them, ready to eat or put into lunchboxes all week long.
10. Simple Steam Oven Chocolate Cake
I wouldn’t leave you without dessert, and this easy mix steam oven chocolate cake is a total winner.
This is the cake I bake for birthday parties and special occasions, and the one I mix up with the kids on quiet weekend afternoons.
The chocolate cake post also contains great general tips for using a steam oven to bake cakes, so you can try adapting some of your own recipes.
There you have it, the top 10 steam oven recipes on Steam and Bake! I hope you’ll try a couple of those this week.
If you’re new to steam oven cooking and it still feels overwhelming, know that a little persistence really does pay off.
You might cook a few less-than-perfect dishes to start with, which is annoying when you know how to cook and have been doing it in a regular oven for decades. But if you stick with it (and stick around here!), you’ll quickly find your confidence.
If you’re after more inspiration and ideas, get my Steam Oven Cheat Sheets, which you can print and keep on the fridge. They’re full of more than 35 ideas for what kinds of foods to cook using steam and combi steam.
Toss chicken in soy sauce, Chinese wine, sesame oil, and water in a large bowl. Marinate and chill overnight.
Make sauces: Mix ginger, canola oil, and enough salt to season. Set aside. Mix soy sauce, sugar, and sesame oil. Set aside.
Bring steamer to a simmer according to manufacturer's instructions. Drain chicken from marinade. Steam until cooked through, about 15 minutes. Use a spatula to lift chicken from steamer. Transfer to a cutting board.
Recipe originally published in the August 2016 issue of Good Housekeeping.
Steamed Chicken Buns
- Preparation: 60 min
- Cook: 15 min
- Clean up: 15 min
Prepare chicken filling
In a bowl, combine chicken, cabbage, spring onion, ginger, garlic, light soy sauce, pepper, salt, sesame oil, corn flour and chicken stock to form a moist paste.
Cover and put in the fridge
Make bun pastry
Dissolve sugar in water and stir in yeast. Set aside to let it foam.
In a big bowl, sift flour and baking powder together.
When yeast mix is foamy (around 15 mins), slowly add bit by bit into the flour while stirring at the same time. Keep about 10 – 20 ml of yeast mix for later.
Once flour starts to come together, add in the oil and knead into a soft dough – add remaining yeast bit by bit while kneading dough. (knead about 15 – 20mins until dough is smooth)
Cover and let it rise in room temperature till double in size (around 30mins)
Punch down the dough and knead till smooth (around 5mins).
Take roughly about 30g of dough.
Roll into a ball, flatten into a circle with your palm, fold the edges to center and overturn the ball (with folded edges facing down) and flatten with your palm again.
Use a rolling pin to flatten the edges of the circle, the center of circle should be slightly thicker than the edges. Repeat process with the rest of the dough
- 1 three-inch piece fresh ginger, peeled and cut into 1/8-inch-thick matchsticks (1/2 cup)
- 2 tablespoons canola oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- 1/2 cup sliced scallions
Soak ginger in cold water 10 minutes drain.
Heat oil in a skillet over high heat brown chicken in two batches, 6 to 8 minutes. Set aside.
In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar cook over high heat until thick, 3 to 4 minutes. Add chicken stir to warm. Remove from heat stir in scallions.
Steamed Herbal Chicken
I can’t resist this steamed herbal chicken dish. It is a simple but delicious dish of marinated chicken wrapped and steamed with Chinese herbs. The result is tender and moist meat infused with a wonderful herbal aroma.
The herbs used for this dish is similar to a Chinese herbal chicken soup. The most dominant herb in this dish is Chinese angelica (more commonly known as dang gui). A warming herb, it has a strong, pungent fragrance (that is not unpleasant) and is also sweet and slightly bitter.
Dang gui has many medicinal benefits and without doubt the most well known is its blood nourishing properties. In TCM, it is frequently prescribed to treat a host of women’s ailments such as pre-menstrual syndrome, menstrual cramps, menopausal discomforts, fibroids and blood deficiency. It also counters general weakness and lethargy. Read more about this amazing herb here.
Clockwise from top left: Yu zhu (Soloman’s seal), dang gui (Chinese angelica), hong zao (dried red dates), gei qi (Chinese wolfberry) and dang shen (Codonopsis root).
It is really easy to cook this dish especially if you already have all the required herbs. If not, get them from a Chinese herbal shop. For those who often cook with Chinese herbs, it is more economical to get these herbs individually as they can also be used for other dishes.
Wrap the chicken with parchment or cooking paper to seal in the juices and herbal aroma and keep the chicken moist. The parchment paper that I cut out for this dish was too big but it did its job. Try to get good quality parchment paper (I bought mine from Phoon Huat) as inferior ones will tear easily. Wrap with 2 layers of parchment paper if it is too thin.
If you order this dish when eating out, the chicken will most likely be contained in a cellophane film paper (that resembles plastic) and sealed with aluminium foil. I prefer to wrap with parchment/cooking paper since I’m only using 2 chicken legs and not a whole chicken.
Steam the chicken for 45 minutes on medium-high heat. Check on the water occasionally. Add more water if it dries up too much.
Steamed Chicken Recipe: How To Make Family-style Steamed Chicken
Chicken is one dish that is savoured by one and all. The steamy story of chicken makes it all the more healthier and quicker. Once steamed, the conventionally unhealthy chicken leaves behind its side-effects and becomes high in protein and muscle-building nutrients. When clubbed with garlic, ginger and onions, chicken surely turns out to be drool worthy.
Steaming chicken enables us to keep the calories and fat count low in the dish. Here's a simple yet lip-smacking steamed chicken recipe.
Recipe By: Chef Choong Chew Loon
Chicken breast halves (bone-in or out) - 4
Neutral oil, such as canola or grape seed - 1/2 cup
Trimmed scallions (white and green parts combined, chopped into 1/4 inch pieces) - 1/4th cup
Ginger (peeled and sliced) - 1 small piece
Garlic (peeled and sliced) - 5-6 cloves
1. Clean and thoroughly wash the chicken and place it on a clean plate.
2. Take some salt and spread the salt evenly on both sides of the cleaned chicken.
3. Take a clean baking dish. Before placing the chicken on the dish, put the peeled and cut ginger and garlic slices below it.
4. Place the chicken on the spread ginger and garlic slices and then scatter some finely chopped spring onions on the top.
5. Steam the chicken for a good 30 minutes over high heat or until it is cooked through.
6. Once cooked thoroughly, allow the cooked chicken to cool a little.
7. After the chicken cools down, put it into a sealable plastic bag.
8. Once packed n the plastic bag, drop the whole bag into ice water and allow the chicken to cool completely.
9. Now, take a clean bowl and prepare to cook the sauce meanwhile.
10. Stir together the ginger, oil, scallions, and salt in the bowl.
11. Add a tablespoon of good-quality soy sauce into it and mix everything together. This forms a simple but full-of-aroma sauce.
12. Remove the packed chicken from the ice water and unseal the packet.
13. Cut the cooked and tender chicken into pieces of your favourite size and set aside. Shred some pieces and slice some.
14. Now take a clean serving dish.
15. Arrange the shredded chicken on the bottom of a serving dish, and then arrange the sliced chicken on top.
16. When the chicken is done, drizzle it with the soy sauce and sesame oil and serve.
17. Pass the above-made sauce at the table or divide it into four small bowls for dipping.
Steamed Buns (Baozi)
They may not be the prettiest buns you've ever seen, but don't let looks deceive you&mdashthese rank high on my list of all the steamed buns I've ever eaten. Making steamed buns that look like beauty queens might take some practice but it's really what's on the inside that matters here: The dough is soft but not too cakey, tender with a slight chew, with a barely sweetened taste that pairs well with, well, almost anything.
There are endless variations on the steamed bun across different cultures and regions: different dough recipes, different fillings, different cooking methods. Below, I've given three separate filling options, all of which can be made a day in advance: a meaty cabbage-pork combo, a flexible miso-carrot mix that can be vegan or pescatarian, and a sweet red bean paste version that can be served as dessert. Let these be mere suggestions: Once you have the dough made, you can play around with creating your own filling variations. Known as 包子 (baozi) in Chinese , the steamed bun literally translates to "a little package"&mdash at its core, it's a humble bread house that welcomes whatever your heart desires to stuff into it and can be eaten at any time of day, on any day of the year.
On yeast and flour
Once upon a time in the olden days, like most traditional bread recipes, Chinese steamed buns were made with sourdough preferments. To keep the flavor consistent and the process a little more convenient for our modern-day lifestyles, I've chosen to use commercial dry yeast in this version. You can use active dry or instant yeast interchangeably for this recipe.
Many Chinese steamed buns use a specific type of low-protein all-purpose flour that can be hard to find in many parts of the U.S. To approximate the texture that kind of flour achieves, we will be using two techniques. First, to keep the bun texture fluffy but not dry and powdery, take a minute to make a water roux with cornstarch. Similar to a tangzhong starter that's commonly used in milk bread recipes, this lightly-heated gelatinized mix will add a light bounce and desirable tackiness to your bun.
The second technique is to use boiling liquid in the dough to create a more tender steamed bun with just the right amount of chew. Heat a portion of milk to a simmer (microwave or stovetop are both fine) and stir it into the flour before adding in the remaining milk and bloomed yeast mixture&mdashthe hot milk will partially set and tame the gluten network in the dough to limit toughness.
Hand-mixed vs. stand-mixer dough
If working by hand, to avoid burning out your arms and worsening your carpal tunnel syndrome, bring the dough together and knead just until it forms a cohesive dough with no dry pockets. It might not be smooth right away&mdashthat's okay. Cover the bowl and return to it 30 minutes later, and you'll find that it has relaxed and become easier to knead. From here, work the dough by gently folding the edges into the center, similar to the stretch and fold technique used in our sourdough bread and whole wheat bread recipes. Return to the dough and repeat this quick fold two more times and your dough should be ready to go.
While I prefer to observe and feel the dough change underneath my hands during the kneading process (it's quite meditative and therapeutic!), you can also use a stand-mixer to get the job done. If you don't feel like returning to the dough periodically over 2 hours, let the mixer go until the dough is pretty smooth&mdashanywhere from 5 to 15 minutes, depending on your mixer speed&mdashthen cover the bowl, step away, and let the dough rise until it's nearly doubled in size.
To pleat or not to pleat
For a classic savory steamed bun look, you're going to want to pleat these buns. Truth be told, it's a bit difficult to get the hang of it as a beginner! As with all things, practice makes perfect. The key is to roll out your portion dough so that the center of each round is thicker than the edges: Thinner edges are easier to fold and pinch. Use one hand to fold and hold the pleats in place while the other supports the bottom of the bun and continuously pushes the filling into the dough to ensure enclosure.
But there's absolutely no rule that states you have to pleat your steamed buns! If the idea of messily pleated buns give you the kind of anxiety I experienced while making these, you can forgo the pleat attempt and simply cinch the edges together, flip the bun upside down so that the seams are on the bottom. Give the bun a gentle tuck and roll on your work surface to seal completely.
How to steam your buns
You can use a metal steamer basket that fits inside a deep pot, or traditional bamboo steamers. To ensure a non-stick release, place your buns on top of 3" squares of parchment paper before setting them inside your steamer. They will double in size during proofing and cooking, so make sure there's at least 2" of space between each bun.
There are a few things to keep in mind to adjust the bun's texture to your liking. To develop a shiny, chewy skin on your bun, let the buns proof uncovered. This exposure to air will let the surface dough dry out and harden slightly, giving it that characteristic texture. For a fluffier bun, let the dough proof longer, about 1 hour. For a chewier, denser bun, shorten the proof time to about 30 minutes.
Gradual heating and cooling will yield a smoother surface on your buns and ensure a more evenly cooked bun. Start the steaming process with cold water: Fill your pot with about 2 cups of cold water, ensuring that the surface of the water has at least 2" clearance from the bottom of the steamer basket. Cover your steamer, then turn the heat on, and once the water is up to a boil, lower your heat to a medium-low. Steam for 10 minutes, then turn off the heat&mdashbut keep the lid on for 5 more minutes! Uncovering right away will shock the buns with cold air, which will make them shrink and wrinkle the skin.
These buns can be kept in the fridge for up to 3 days or frozen in an airtight bag once cool for longer storage. To reheat, re-steam in a steamer basket, or in the microwave alongside a separate bowl of hot water (to simulate a steam environment).
If you've made these buns, please drop us a line down below, leave a rating, let us know how you liked 'em, and if you've made any other kinds of fillings!