If you're craving something healthy that isn't overloaded with saturated fat, this Chinese steamed chicken recipe is the one. This traditional recipe highlights the natural tenderness of the chicken while infusing it with subtle aromatics, including ginger, scallions, and sesame oil.
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It's a light, protein-packed meal that's perfect for weeknight dinners, meal prep, or whenever you’re craving something clean and comforting. Plus, there's no need for complicated techniques; it's served straight from the steamer and placed on top of a bowl of fluffy rice.
Ingredients
You will need the following ingredients to make this delicious Chinese steamed chicken:
- Chicken thighs: Chicken thighs or drumsticks are ideal for steaming, as they retain their juiciness and flavor. However, boneless chicken breasts or thighs also work if you prefer leaner cuts. I used boneless and skinless chicken thighs for this recipe.
- Red dates: Red dates are naturally sweet and add a pop of color to the dish.
- Goji berries: These small berries bring a mild sweetness and are packed with antioxidants.
- Wood ear mushrooms: Wood ear mushrooms are a must-have Asian staple ingredient. They have a chewy texture and absorb flavors nicely.
- Dried lily flowers: Dried lily flowers have a slightly earthy taste and are a traditional ingredient in Chinese recipes.
- Dried Shitake mushrooms: They add umami richness to the dish.
- Water
- Sesame oil
- Cooking oil: I used vegetable oil in this recipe.
- Shaoxing wine
- Oyster sauce
- Salt
- Black pepper
- Ginger powder
- Green onions
- Cornstarch: Helps tenderize the chicken and binds the marinade.
Make Chinese steamed chicken step-by-step directions
Begin by preparing your dried ingredients. Place the wood ear mushrooms, shiitake mushrooms, and dried lily flowers in separate bowls, covering each with water to rehydrate for about 15-20 minutes. Once softened, rinse them thoroughly and set aside. Slice the mushrooms and lily flowers if they’re large.
Next, prepare your chicken thighs. Cut them into bite-sized pieces, ideally similar in size for even steaming.
In a mixing bowl, combine the chicken, Shaoxing wine, oyster sauce, a dash of sesame oil, salt, black pepper, ginger powder, and cornstarch. Add the rehydrated mushrooms, goji berries, red dates, and dried lily flowers to the bowl. Toss everything together until well mixed and let it marinate at room temperature for about 10-15 minutes.
While your chicken marinates, set up your steamer. Whether you're using a bamboo steamer or a metal steaming rack, fill a pot or wok with enough water so that it won’t evaporate during cooking, but it doesn’t touch the bottom of your steaming plate.
Place the marinated chicken mixture into a shallow, heat-proof dish that fits inside your steamer. Spread everything out evenly. Sprinkle over sliced green onions and drizzle with a bit more sesame oil.
Steam the dish over high heat for about 10 minutes, or until the chicken is fully cooked and the juices run clear. You can test a thicker piece to ensure it's tender and flavorful throughout. Remove carefully from the steamer and garnish with additional green onions, if desired.
Enjoy your steamed Chinese chicken!
Pro tips
Want tender, flavorful steamed chicken every time? These simple tips can make all the difference.
Use fresh, high-quality chicken thighs for the juiciest texture and rich flavor. While boneless pieces are convenient, skin-on, bone-in chicken brings the best depth and moisture to the dish.
Before steaming, let the chicken and other ingredients sit at room temperature for 10–15 minutes. This helps everything cook more evenly. For even more flavor, marinate the chicken the night before—it allows the seasonings to really soak in.
Be sure your steamer is fully heated and producing strong steam before placing the dish inside. This avoids temperature dips and ensures consistent cooking. Also, wrap the lid with a clean kitchen towel or cloth to catch condensation—this prevents excess water from dripping into your chicken and diluting the sauce.
Storing and reheating tips
Chinese steamed chicken tastes best when it’s fresh and warm, but leftovers keep really well. Simply transfer any extra chicken to an airtight container and store it in the refrigerator for up to 3 days.
When you're ready to enjoy it again, gently reheat by steaming or microwaving in short intervals to keep the chicken tender and juicy. Freezing isn’t recommended, as it can affect the texture of the chicken and any added mushrooms.
Easy variations for Chinese steamed chicken
One of the best things about Chinese steamed chicken is how easy it is to customize. You can use a whole chicken cut into pieces for a more traditional feel or go with chicken breast if you’re aiming for a lower-fat option.
Feel free to mix up the mushrooms—shiitake, enoki, or wood ear mushrooms all add different textures and flavors. No goji berries or red dates on hand? Try dried longan or even raisins for a sweet, slightly earthy twist.
Want to dial up the traditional flavor? Add a slice of dried ginseng or a few thin slices of Chinese yam. Also, if you like a little heat, don’t be shy, add some sliced chili peppers before steaming for a gentle spicy kick.
Pairing dishes
This tender, flavorful Chinese steamed chicken is perfect with a bowl of warm jasmine rice, which soaks up all the savory juices beautifully. For a more traditional touch, try serving it with sticky rice or multigrain rice for extra texture and nutrition.
Looking for side dishes? Light and simple veggies are the way to go. Pair the chicken with steamed Bok choy, garlic stir-fried spinach, or a comforting bowl of egg drop soup. These sides complement the richness of the chicken, keeping the meal feeling clean and nourishing.
Want to add a little zing? A drizzle of light soy sauce, a spoonful of ginger-scallion oil, or a dash of chili crisp on the side makes a big difference, especially for those who love bold flavors.
To turn this into a more complete dinner, consider serving it with pickled vegetables, Chinese tomato egg drop soup, or a side of cold cucumber salad for a cool and refreshing flavor.
Final thoughts
This Chinese steamed chicken is a reflection of how Chinese cooking captures comfort, nutrition, and tradition in every bite. It is proof that delicious food doesn't have to be complicated. With just a few ingredients and a steamer, you can create a dish that’s nourishing, versatile, and full of authentic flavor.
Give it a try for a full Chinese-style dinner spread; this recipe is a reliable go-to. Happy cooking!
FAQ
Not at all! You can use a metal steamer basket, a heatproof plate set over a rack in a pot, or even an electric steamer. Just make sure the lid traps steam well.
Yes! Common additions include Bok choy, napa cabbage, mushrooms, or carrots. Just make sure they’re sliced thin so they cook evenly with the chicken.
Classic options include soy sauce with garlic, ginger-scallion oil, or a spicy chili sauce. These add extra flavor without overpowering the delicate chicken. It's flavorful enough without any dipping sauce, though!
Absolutely! It’s a low-fat, protein-rich dish often prepared without adding excessive oil. It's perfect for light, clean eating, and can fit into many diets, including low-carb or gluten-free.
Moist and Flavorful Chinese Steamed Chicken Recipe
Ingredients
- 1 pound chicken thighs about 4
- 4 red dates
- 1 tablespoon goji berries
- ¼ cup wood ear mushrooms
- ⅓ cup dried lily flowers
- 12 dried Shiitake mushrooms
- ¼ cup water
- 1 tablespoon cooking oil
- ¼ teaspoon sesame oil
- 1 teaspoon Shaoxing cooking wine
- 1 tablespoon Oyster sauce
- salt and black pepper to taste
- ½ teaspoon ground ginger powder
- 1 tablespoon cornstarch
- chopped green onions
Instructions
- Begin by preparing your dried ingredients. Place the wood ear mushrooms, shiitake mushrooms, and dried lily flowers in separate bowls, covering each with water to rehydrate for about 15-20 minutes. Once softened, rinse them thoroughly and set aside. Slice the mushrooms and lily flowers if they’re large.
- Next, prepare your chicken thighs. Cut them into bite-sized pieces, ideally similar in size for even steaming.
- In a mixing bowl, combine the chicken, Shaoxing wine, oyster sauce, a dash of sesame oil, salt, black pepper, ginger powder, and cornstarch. Add the rehydrated mushrooms, goji berries, red dates, and dried lily flowers to the bowl. Toss everything together until well mixed and let it marinate at room temperature for about 10-15 minutes.
- While your chicken marinates, set up your steamer. Whether you're using a bamboo steamer or a metal steaming rack, fill a pot or wok with enough water so that it won’t evaporate during cooking, but it doesn’t touch the bottom of your steaming plate.
- Place the marinated chicken mixture into a shallow, heat-proof dish that fits inside your steamer. Spread everything out evenly. Sprinkle over sliced green onions and drizzle with a bit more sesame oil.
- Steam the dish over high heat for about 10 minutes, or until the chicken is fully cooked and the juices run clear. You can test a thicker piece to ensure it's tender and flavorful throughout. Remove carefully from the steamer and garnish with additional green onions, if desired.
- Enjoy your steamed Chinese chicken!
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