This Steamed Chicken with Ginger Paste dish is often served at restaurants. However, it is very easy to make with minimal ingredients.
What type of chicken to use?
I used Kampung Chicken which is also known as Village chicken. The meat is more fragrant, learner and firmer. This type of chicken is common in Malaysia and Singapore. You can also use corn-fed chicken, the skin will be yellow.
Which part of the chicken to use?
I used a mix of chicken thigh and breast, but you can use just one if you prefer. If you’re using only chicken breast, be sure to reduce the steaming time.
What type of ginger to use?
I recommend Bentong ginger, a type of old ginger grown in Bentong, Malaysia. If you can’t find it, you can use any old ginger or even young ginger as a substitute.
Cooking Tips
Marinate for Flavor & Tenderness
Marinate it with salt and let it rest in the fridge for 2 hours to enhance the flavor. Before steaming, I bring it back to room temperature for 30 minutes—this ensures even cooking and keeps the chicken tender.
Hot Oil Boosts the Ginger Aroma
Make sure the cooking oil is hot enough before pouring it over the ginger paste and oyster sauce. The sizzling oil brings out the fragrance of the ginger and blends the flavors beautifully. If the oil isn’t hot enough, the ginger paste will taste raw and overpowering.
Evenly Arrange the Chicken for Perfect Steaming
To ensure even cooking, spread the chicken pieces out in a single layer without stacking them. This allows the steam to circulate evenly, ensuring tender and juicy chicken in every bite!
Steam in the Shortest Possible Time for Tender Meat
I steam the chicken for the shortest time needed to keep the meat tender—about 15–20 minutes on high heat. Overcooking can make the meat tough, so adjust the time if using different parts.
What to serve with?
Serve with a warm bowl of rice.
Shelf Life and Storage
Best consumed on the same day.
Steamed Chicken with Ginger Paste
Equipment
- Steam Basket or Steamer Pot
Ingredients
- 1/2 chicken 1/2只鸡（1公斤）切成小块 1kg cut into small pieces
- 1 teaspoon salt 1茶匙盐
- 1 tablespoon shaoxing wine 1汤匙绍兴酒
- 120 grams ginger 120克生姜，磨碎 grated finely
- 2-3 tablespoons oyster sauce 2-3汤匙蚝油
- 3-4 tablespoons of cooking oil 3-4汤匙食用油
Garnish 装饰:
- 2 sprigs spring onion 2 枝 葱
Instructions
- Prepare the chicken – clean the chicken thoroughly and cut into small pieces. Then marinate with salt. Place it in the fridge for 2 hours. You need to remove the chicken from the fridge about 30 minutes before cooking to let it come back to room temperature.
- Peel the skin and grate the ginger into a fine paste. Place the ginger paste and oyster sauce into a heat proof bowl. Heat up the cooking oil. Pour the hot oil onto the ginger paste and oyster sauce. Mix well. Reserve half of the ginger sauce as a dipping sauce and spread the remaining half over the chicken.
- Place the chicken onto the heatproof bowl. Do not stack them on top of each other. Spread the remaining half of the ginger sauce over the chicken. Once the water in the wok is boiling, place the chicken on the steam rack. Steam on high heat for 15–20 minutes. Once done, garnish with some spring onions.
Notes
- Marinate for Flavor & Tenderness
- Hot Oil Boosts the Ginger Aroma
- Evenly Arrange the Chicken for Perfect Steaming
- Steam in the Shortest Possible Time for Tender Meat