This steamed chicken is very delicious, and is popular in Southeast Asian countries... normally served with chicken rice. We love it so much. It is very easy to make.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.

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  • Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.

  • Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.

Note:

The sodium amount listed in the nutrition for this recipe does not include the 1 cup salt, much of which will rinsed off in Step 2.

Nutrition Facts

408 calories; 29.7 g total fat; 61 mg cholesterol; 1382 mg sodium. 9.6 g carbohydrates; 25.8 g protein; Full Nutrition


Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/06/2006
delicious! after reading another review i was worried that this would be too salty so i only used 1 1/2 tablespoons of sea salt. very yummy! Read More
(40)

Most helpful critical review

Rating: 3 stars
11/05/2006
Good- just way too salty. Any ideas for brining instead of marinating in just salt? The texture came out great. Read More
(19)
13 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/10/2010
Was very good. I used chicken stock instead of water and I put whole onions and garlic cloves in the steamer basket to help flavor the meat. I served it withe roasted vegetables and rice. Tasted fantastic! Read More
(63)
Rating: 4 stars
08/28/2007
I thought this was pretty good. I omitted the salt completely and just added a pinch of it while it was steaming. What is the point of rubbing it in salt and rinsing anyway?? Read More
(54)
Rating: 5 stars
11/06/2006
delicious! after reading another review i was worried that this would be too salty so i only used 1 1/2 tablespoons of sea salt. very yummy! Read More
(40)
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Rating: 3 stars
11/05/2006
Good- just way too salty. Any ideas for brining instead of marinating in just salt? The texture came out great. Read More
(19)
Rating: 4 stars
12/31/2006
i agree with other comments about the chicken being too salty. i tried brining it with an equal amount of sugar and immersed it in cold water but it still came out salty for my taste. my husband who loves his salt loved it though so i am giving this four stars. this might be good with a little ginger too. Read More
(17)
Rating: 5 stars
09/28/2005
I am currently living in Asia and due to the small living spaces there is no room for a full sized oven... I loved this recipe I find the chicken tases so much more delicious steamed... thanks! Read More
(11)
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Rating: 4 stars
02/24/2011
I used electric steamer for 30 minutes. I used thighs and drums without skin. I had no sesame oil but it still tasted delicious. Will try again with sesame oil and rate again! Read More
(9)
Rating: 4 stars
03/06/2009
Good simple recipe. I skipped marinating in salt completely and used a thigh and leg piece. Delicious! Read More
(8)
Rating: 4 stars
10/29/2009
I used a half cup of coarse kosher salt and a half cup of sea salt and it turned out great. Don't use regular table salt it is not the right kind of salt to use for any kind of Asian rub or marinade. I gave it four stars because the recipe didn't specify that. Otherwise the chicken kept moist tender and juicy. Keeper recipe and I will try it with ginger next time! Read More
(8)