Super Simple Steamed Salted Chicken

This Steamed Salted Chicken recipe is comforting and incredibly easy to make. It uses just a few basic ingredients—unlike the usual salted chicken recipes that include herbs like dang gui or sand ginger. The result is savoury, fragrant, juicy, and tender chicken. You get a salty kick that pairs perfectly with the natural flavours of the meat. It’s especially satisfying when served with a bowl of warm rice.

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What to serve with?

Serve with warm bowl of rice and vegetables.

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Super Simple Steamed Salted Chicken

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Marinate time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 2

Course: Main Course

Cuisine: Chinese

Ingredients Equipment Method Notes

Ingredients

  

• 1 teaspoon salt 1茶匙盐
• 2 whole chicken legs (900 grams +/-) 2个整个鸡腿（900克左右））
• 3 tablespoon Shaoxing wine 3汤匙绍兴酒
• 1 teaspoon cornstarch 1茶匙玉米淀粉
• 1 tablespoon cooking oil 1汤匙食用油

Equipment

• Steam Basket or Steamer Pot

Method

 

Prepare the chicken legs:

1. Use two whole chicken legs. Wash thoroughly, especially around the bone area where blood clots can form.
2. Remove any visible blood clots to avoid unpleasant odors during steaming.

Marinate the chicken:

1. Rub a generous amount of salt all over the chicken.
2. Add Shaoxing wine — this enhances aroma and removes any bad odor.
3. Massage the seasoning well into the chicken.
4. Sprinkle in some cornstarch and coat evenly — this helps give the outer layer a smoother texture.
5. Finally, coat the chicken with a bit of oil to lock in moisture and keep it juicy after steaming.
6. Let the chicken marinate for at least 30 minutes. For better flavor, marinate longer. If marinating for more than 2 hours, store in the fridge.
7. Before steaming, bring the chicken back to room temperature (take it out 30 minutes ahead).

Steam the chicken:

1. Once the water is at a rolling boil, place the chicken on a steaming rack.
2. Steam over high heat for 20–25 minutes for a tender, juicy, slightly springy texture.
3. Alternatively, steam over low heat for 1–1.5 hours if you prefer very soft, fall-off-the-bone meat.
4. Keep an eye on the water level and top up if needed.

Check for doneness:

1. Poke the thickest part of the chicken with a chopstick — if no blood juices come out, it’s done.

Serve:

1. Slice and serve immediately.
2. The meat should be soft, juicy, and tender.
3. Note: This version uses kampung chicken (village chicken), which has firmer and more springy meat compared to regular or corn-fed chicken.
4. It’s a little salty, so serve it with plain white rice.

Notes

• Remove blood clots near the bone
     Before marinating, check for red blood clots near the bone and remove them. This helps prevent any unpleasant odor after steaming.
• Use Shaoxing wine to boost aroma and reduce odors
   A splash of Shaoxing wine not only adds beautiful fragrance to the chicken, but also helps get rid of any unwanted smells from the meat.
• Coat with cornstarch for smooth texture 
   Adding a light coating of cornstarch gives the chicken a smoother, silkier surface once steamed — it’s a small step that makes a big difference
• Coat with oil to lock in moisture 
   A thin layer of oil before steaming helps seal in the juices and keeps the chicken tender and juicy after cooking.
• Adjust steaming time based on your texture preference 
   For springy, juicy meat, steam over high heat for 20–25 minutes.
   For very soft, fall-off-the-bone chicken, steam over low heat for 1–1.5 hours.
   Always make sure to check the water level if steaming for a longer time.