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Steamed Salted Chicken Recipe, Steamed Recipes, Chinese Recipes
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Super Simple Steamed Salted Chicken

Prep Time10 minutes
Cook Time25 minutes
Marinate time30 minutes
Total Time1 hour 5 minutes
Servings: 2

Equipment

  • Steam Basket or Steamer Pot

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

Instructions

Prepare the chicken legs:

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

Marinate the chicken:

  • Rub a generous amount of salt all over the chicken.
  • Add Shaoxing wine — this enhances aroma and removes any bad odor.
  • Massage the seasoning well into the chicken.
  • Sprinkle in some cornstarch and coat evenly — this helps give the outer layer a smoother texture.
  • Finally, coat the chicken with a bit of oil to lock in moisture and keep it juicy after steaming.
  • 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.
  • Before steaming, bring the chicken back to room temperature (take it out 30 minutes ahead).

Steam the chicken:

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

Check for doneness:

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

Serve:

  • Slice and serve immediately.
  • The meat should be soft, juicy, and tender.
  • Note: This version uses kampung chicken (village chicken), which has firmer and more springy meat compared to regular or corn-fed chicken.
  • 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.