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Easy Steam Chicken

HANNAKRISTINA

"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

1 h 15 m servings 408 cals
Original recipe yields 2 servings

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Directions

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  • Prep

  • Cook

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  1. Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
  2. 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.
  3. 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.

Footnotes

  • 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


Per Serving: 408 calories; 29.7 g fat; 9.6 g carbohydrates; 25.8 g protein; 61 mg cholesterol; 57193 mg sodium. Full nutrition

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Reviews

Read all reviews 13
  1. 13 Ratings

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Most helpful positive review

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...

Most helpful critical review

Good- just way too salty. Any ideas for brining instead of marinating in just salt? The texture came out great.

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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...

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??

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!

Good- just way too salty. Any ideas for brining instead of marinating in just salt? The texture came out great.

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 husban...

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... th...

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!

Good, simple recipe. I skipped marinating in salt completely, and used a thigh and leg piece. Delicious!

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 mar...