Thursday, 18 February 2010

Chinese Steamed Chicken

The chicken is so moist and tender and succulent cooked this way! (Sorry about the poor photo - I'll update it when I make this again. And I will make this again!)

Makes: 2 servings
Takes: 10 minutes + 10 minutes cooking time


2 chicken breasts (skinless and boneless)
2 tbsp light soy sauce
4 tsp dry sherry
2 pak choi (Chinese cabbage) or 100g Chinese leaf
a couple of generous pinches of Chinese five spice powder
1 tsp sesame oil
2 spring onions
salt and black pepper

  1. Using a sharp knife, cut into the chicken breasts twice on each side. Put into a polythene bag with the soy sauce and sherry, seal the top, shake well and set aside for at least 5 minutes.
  2. Meanwhile, set some water to boil in a saucepan and place a steamer basket on top.
  3. Halve the pak choi or shred the Chinese leaf. Place into a shallow heatproof bowl that is small ennough to fit into the steamer. Season lightly.
  4. Place the chicken breasts on top and pour over the marinade. Sprinkle over the five spice powder and sesame oil. Top with long, thin strips of spring onion.
  5. Put the plate into the steamer and cover. Steam for 10 minutes, till the chicken is cooked through.
Serve with rice and steamed or lightly boiled vegetables.


We didn't have any light soy sauce, so I used dark. It didn't seem to matter too much.
We didn't have any dry sherry, so I used cream sherry. It didn't seem to matter too much.
We didn't have any pak choi or Chinese leaf, so I used Choi Sum. I found it very bitter but The Doctor liked it.
I didn't feel the need to add extra salt, as the soy sauce is quite salty in itself. It didn't seem to matter too much.
I don't like spring onion, so I missed it out. It didn't seem to matter too much.
We didn't have a bowl that would fit into the steamer, so I lined it with the Choi Sum and was very careful how I poured on the marinade. We lost some of the juices in dishing up but it didn't seem to matter too much.
This appears to be a very forgiving recipe :-)