Steamed Ginger Scallion Chicken
Ginger-Scallion Steamed Chicken
Juicy chicken thighs are steamed with ginger, scallions, soy, and Shaoxing wine, then finished with sesame oil for a simple, fragrant dinner.
About This Recipe
Steamed Ginger Scallion Chicken is a gentle, fragrant dinner built around juicy chicken thighs and a short list of savory aromatics. Ginger, scallions, soy sauce, and Shaoxing wine season the meat without masking its natural flavor. A little sesame oil at the start rounds out the marinade while steaming keeps the finished chicken tender.
Ginger and scallion steamed chicken fits comfortably within the everyday cooking traditions of southern China, including Cantonese-style home kitchens and restaurant menus. The exact seasoning varies from cook to cook, but the method is prized for letting fresh aromatics and clean chicken flavor stay in balance. This version follows that spirit while keeping the ingredients easy to find in a home kitchen.
The small pieces and brief marinade do most of the preparation work. Cutting the thighs into even one-inch pieces helps them cook at the same rate, while cornstarch gives the marinade a light coating that clings as the chicken steams. Let the chicken rest in the refrigerator for 20 minutes so the ginger and scallion whites have time to perfume the meat.
Start with a full boil and arrange the chicken in a single layer on a lightly oiled heatproof plate. A tightly covered steamer holds the heat around the plate, so avoid lifting the lid repeatedly during the 14-to-18-minute cooking window. If the water level drops, add boiling water rather than cold water so the steam does not stall.
The scallion whites soften with the chicken, while the green tops stay bright when added after steaming. No searing is needed here: the juices collected on the plate become part of the dish and are especially good spooned over rice. Check the thickest piece with an instant-read thermometer and continue cooking until the center reaches 165°F (74°C).
Serve the chicken with steamed jasmine rice, bok choy, or another simply seasoned green vegetable so the ginger-scallion juices have somewhere to go. Chicken breast can be substituted, but it cooks more quickly and should be checked early to avoid drying out. Cool leftovers promptly, refrigerate them for 3 to 4 days, and reheat gently until the center is steaming hot.
Ingredients
- 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces (680g)
- 2 tablespoons low-sodium soy sauce (30mL)
- 1 tablespoon Shaoxing wine (15mL)
- 1 teaspoon toasted sesame oil (5mL)
- 1 teaspoon cornstarch (3g)
- 1/2 teaspoon sugar (2g)
- 1/4 teaspoon white pepper (0.5g)
- 2 tablespoons fresh ginger, julienned (20g)
- 4 scallions, whites julienned and greens sliced
- 1 teaspoon neutral oil for the steaming plate (5mL)
Step-by-Step Instructions
- Marinate the chicken Combine the chicken thighs with the soy sauce, Shaoxing wine, sesame oil, cornstarch, sugar, white pepper, ginger, and scallion whites; refrigerate for 20 minutes.
- Heat the steamer Bring 2 inches of water to a rolling boil in a wok or large pot fitted with a steamer rack and a tight-fitting lid.
- Arrange the chicken Brush a heatproof steaming plate with the neutral oil and spread the marinated chicken over it in one even layer.
- Steam until tender Set the plate in the steamer, cover tightly, and steam for 14 to 18 minutes, keeping the water at a steady boil.
- Check the center Check the thickest pieces and continue steaming until every piece reaches 165°F (74°C) in the center.
- Finish and serve Remove the plate carefully and scatter the sliced scallion greens over the chicken before serving with the pan juices.
Nutrition Per Serving
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 285 kcal | 14% |
| Protein | 28 g | 56% |
| Total Fat | 14 g | 18% |
| Saturated Fat | 4 g | 20% |
| Carbohydrates | 5 g | 2% |
| Fiber | 1 g | 4% |
| Sugars | 1 g | 2% |
| Sodium | 620 mg | 27% |
Nutrition is an estimate based on the listed ingredients and four servings.
Storage & Reheating
Within two hours of cooking, divide leftover Steamed Ginger Scallion Chicken into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days.
Reheat the chicken gently in a covered skillet or steamer with a splash of water so it stays moist. Heat until the center reaches 165°F (74°C), then finish with fresh scallion greens if desired.
Practical Cooking Notes
Use a wok or large pot with a tight lid, steamer rack, heatproof plate, mixing bowl, sharp knife, tongs, and instant-read thermometer to keep the method safe and organized.
The thickest chicken piece should reach 165°F (74°C) in the center. If the pieces are not there yet, cover the steamer and continue in short increments so the meat stays juicy.
Keep the water at a steady boil and avoid opening the lid repeatedly. If more water is needed, add boiling water below the rack so the steam stays consistent.
Troubleshooting
The chicken is tough.
Likely cause: The pieces were unusually large, the steamer lost heat, or the chicken was cooked well past doneness.
Fix: Cut the pieces evenly, keep the lid closed, and use a thermometer so you can stop cooking as soon as the center reaches 165°F (74°C).
The chicken tastes flat.
Likely cause: The marinade was too brief or the ginger and scallion whites were not distributed over the meat.
Fix: Marinate for the full 20 minutes, toss the pieces well, and spoon the collected ginger-scallion juices over the rice when serving.
There is too much water on the plate.
Likely cause: The lid was opened repeatedly or condensation dripped heavily onto the steaming plate.
Fix: Keep the steamer covered and use a plate with a shallow rim. Spoon off only excess water while preserving the flavorful cooking juices.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes. Use the same amount of boneless chicken breast cut into even pieces, but begin checking it a few minutes earlier because lean breast meat cooks faster and can dry out.
How do I know the steamed chicken is done?
Check the thickest piece with an instant-read thermometer. The chicken is ready when the center reaches 165°F (74°C) and the juices run clear; if it is not there yet, cover the steamer and cook in short increments.
Can I prepare the chicken ahead?
You can marinate the cut chicken for up to 24 hours in the refrigerator, keeping it covered until you are ready to steam. Steam it just before serving for the best texture and finish it with fresh scallion greens.
What can I use if I do not have a steamer?
Set a heatproof rack or trivet inside a wok or large pot, add water below the rack, and place the oiled plate on top. Cover tightly and keep the water at a steady boil, adding boiling water if needed.
Keep Exploring
Equipment
- Wok or large pot with lid
- Steamer rack
- Heatproof plate
- Chef's knife
- Cutting board
- Mixing bowl
- Instant-read thermometer
- Tongs