KEY INFO
– Prep Time: 15 minutes
– Cook Time: 15-20 minutes
– Total Time: 30-35 minutes
– Servings: 4
– Difficulty: Easy
– Diet: Low-fat, High-protein, Can be Gluten-free
EQUIPMENT NEEDED
– Steamer or large pot with steaming basket
– Heat-proof dish
– Cutting board
– Sharp knife
– Measuring spoons
Alternative: Create a makeshift steamer using a deep pot and heat-proof plate elevated on balls of aluminum foil
INGREDIENTS
For the Chicken:
– 4 chicken breasts (about 6-8 oz/170-225g each)
– 2 tablespoons (30ml) soy sauce (or tamari for gluten-free)
– 1 tablespoon (15ml) sesame oil
– 2-inch piece ginger, sliced
– 4 garlic cloves, crushed
– 2 green onions, chopped
– 1/2 teaspoon white pepper
For the Sauce:
– 2 tablespoons (30ml) oyster sauce
– 1 tablespoon (15ml) light soy sauce
– 1 teaspoon sesame oil
– 2 tablespoons water
METHOD
1. Prepare the steamer: Fill pot with 2 inches of water and bring to a simmer
2. Butterfly the chicken breasts: Slice horizontally to create even thickness (crucial for even cooking)
3. Mix marinade ingredients in a bowl and coat chicken evenly
4. Place chicken on a heat-proof plate that will fit in your steamer
5. Steam at medium-high heat for 15-20 minutes until internal temperature reaches 165°F/74°C
6. While chicken cooks, whisk sauce ingredients together in a small bowl
7. Remove chicken when done – it should be firm but still springy when pressed
8. Drizzle with prepared sauce and garnish with fresh scallions
CRUCIAL TIPS
– Never let water touch the chicken directly
– Keep water at a steady simmer, not a rolling boil
– Don’t peek! Every time you lift the lid, you lose 5 minutes of cooking time
– Let chicken rest for 5 minutes before cutting
STORAGE & VARIATIONS
Storage:
– Refrigerate up to 3 days
– Freeze for up to 2 months
– Reheat by steaming for 3-4 minutes
Common Mistakes:
– Overcrowding the steamer
– Using too high heat
– Not checking internal temperature
Variations:
– Lemon-Garlic: Add lemon slices and extra garlic
– Asian-Style: Double the ginger and add Chinese cooking wine
– Herb-Infused: Add fresh thyme and rosemary sprigs
Master this basic technique and you’ll never serve dry chicken again! The gentle steam keeps every bite juicy while letting the natural flavors shine through.
