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This Chinese Steamed Chicken with Goji Berries and Red Dates tastes like the pure essence of chicken soup with a gentle sweetness from the dates and goji berries. The sauce is rich and full-bodied, as if it had been simmered for hours, yet comes together in just 30 minutes.
Bone-in leg quarters are steamed until tender and juicy, then shredded into a collagen-rich sauce.It’s quick enough for a weeknight and deeply satisfying.
Why you’ll love this family favorite recipe!
Steamed chicken was a regular at my grandma’s table, adapted with whatever she had on hand. This version is my favorite for its gentle sweetness from goji berries and red dates, plus the nourishing boost you get from steaming bone-in chicken. If you can’t find dried red dates, soft pitted prunes are an easy swap that still delivers the same cozy, home-style flavor.
Key Ingredient Notes
These are the star ingredients that give this home-style steamed chicken its signature flavor and texture. For the full ingredient list and measurements, scroll down to the recipe card.
- Chicken leg quarters (bone-in, skin-on) – This cut stays naturally juicy and tender without cornstarch coating. The bones add deep broth-like flavor to the sauce, making it taste like long-simmered Chinese chicken broth in just 30 minutes. See Recipe Notes for other cut options.
- Chinese dried red dates (jujubes) – Bring a gentle, natural sweetness to balance the savory chicken. If you can’t find them, soft pitted prunes are an excellent swap that still delivers great flavor.
- Goji berries – A traditional Chinese ingredient that adds mild sweetness, color, and a subtle herbal note. Also known for their nutrient benefits in Chinese cooking.
- Chinese cooking wine (Shaoxing or Michu) – Adds depth and aroma. Shaoxing is traditional; clear Michu works well if you prefer a lighter flavor. For a gluten-free option, use Japanese mirin. To avoid alcohol entirely, swap in 1 tablespoon of chicken stock.
- Ginger – Cuts through any gamey notes and adds a warm, aromatic base to the chicken.
How to make Chinese steamed chicken
- Prep the red dates so they turn soft and release sweetness into the sauce
Soaking dried red dates plumps them up, making it easy to tear them apart and release their natural sweetness during steaming. If you’re using soft pitted prunes, you can skip this step—they’re already tender and ready to use.
- Arrange the chicken for even steaming and maximum juice collection
The small cup in the center isn’t just for show—it keeps the juices from spreading too thin and concentrates them in the middle for a deep, broth-like sauce. Make sure to use a dish with low walls but enough depth to hold the liquid, not a flat plate. - Set up the steamer so the water won’t touch the dish
Too much water can splash into the chicken and dilute the sauce. Stick to about 1¼ to 1½ cups (300–360 ml), just enough to create steady steam without boiling over into the dish. Bring the water to a boil before adding the chicken so the cooking starts right away. - Steam gently for tender, juicy meat without drying it out
Starting on medium heat helps build steam, but lowering to medium-low after a few minutes keeps the meat tender while cooking through. Gentle heat is key—high heat the whole way can make the meat tough and the skin shrink too much.- Note: If you don’t own a steamer, check the Recipe Notes below for my simple pot setup method.
- Check doneness to avoid overcooking
Use a digital thermometer to check the thickest part of the leg, avoiding the bone. The safe internal temperature is 165°F (74°C). Going much higher can start to dry the meat. - Cool the chicken so it’s easier to handle and shred
The quick soak in room-temperature water stops the cooking and makes the chicken cool enough to shred without burning your hands. Keep the cup in the dish while the chicken is cooling so the juices stay concentrated.
- Make the sauce from the juices and date pulp
Removing the cup after steaming lets the concentrated juices flow into the dish. Squeezing the softened dates into the sauce adds natural sweetness and body, making it taste like long-simmered chicken soup. - Shred the chicken and season right in the sauce
Shredding the meat lets it soak up the savory-sweet sauce. Add the garlic, salt, sugar, and soy sauce, then toss until every bite is coated. Taste and adjust the seasoning to your liking.
- Garnish and serve with fresh flavor and color
Scallions and cilantro brighten the rich sauce and give the dish a fresh finish. Serve at room temperature with rice, sliced cucumbers, or blanched leafy greens for a balanced, nourishing meal.
What to serve with steamed chicken
This nourishing steamed chicken pairs beautifully with simple sides and warm, comforting bowls of rice or soup. Mix and match for a balanced, home-style meal.
- Rice: Fluffy rice cooker white rice or fragrant rice cooker sticky rice are perfect for soaking up the rich, savory-sweet sauce.
- Vegetable sides: Light greens like Chinese broccoli with oyster sauce, yu choy with garlic sauce, or stir-fried choy sum bring freshness and color to the plate.
- Soups: A warm bowl of daikon soup or shiitake mushroom soup makes the meal even more comforting.
More nourishing Chinese dishes you might like
- Winter Melon Chicken Soup – Light, fragrant, and perfect for warm weather or as a soothing meal.
- Chinese Chicken Soup – A classic, deeply comforting herbal broth that works for any season.
- Lotus Root Soup with Pork Ribs – A cozy, slow-simmered soup with earthy lotus root, tender baby pork ribs, and goji berries.
Recipe Card
Chinese steamed chicken recipe
Juicy steamed chicken with goji berries & red dates. A 30-min, collagen-rich Chinese dish full of rich, chicken soup essence flavor.
Ingredients
- 3-4 whole Chinese dried red dates or 4-5 pitted prunes
- 2 piece chicken leg quarters about 1.2 lb / 540 g total, skin-on and bone-in
- 0.35 oz ginger root peeled and sliced into 6 pieces
- 1 tbsp Chinese cooking wine Shaoxing or clear Michu
- 2 tbsp goji berries
- 0.35 oz garlic cloves minced (about 3 medium cloves)
- ¼ tsp coarse sea salt
- ½ tsp sugar
- 1 tbsp light soy sauce
- 1-2 scallions sliced into thin rounds
- Small handful cilantro chopped (optional)
Equipment
- 1 large heatproof plate (low wall, fits inside your steamer basket)
- 1 small ramekin or heatproof cup
- Steamer basket with lid and steamer rack
Instructions
- Prep the red dates: Soak the dried red dates in hot water for 30 minutes until softened. If using pitted prunes, you can skip this step.
- Arrange the chicken: Place a small heatproof cup in the center of a large heatproof dish (low-walled but deep enough to hold the juices—avoid flat plates). Arrange the chicken leg quarters on either side of the cup. Drizzle the cooking wine over the chicken. Scatter the goji berries over and around the chicken. Tear the softened red dates into pieces with your hands and sprinkle them over the top.
- Set up the steamer: Fill your steamer pot with about 1¼ to 1½ cups (300–360 ml) of water—just enough to sit below the steamer rack so it won’t touch the plate. Place the steamer rack inside, cover with the lid, and bring the water to a boil over medium-high heat.
- Steam the chicken: Once the water is boiling, carefully place the plate with chicken onto the steamer rack. Cover and steam for 25–30 minutes total. Start on medium heat, and when you see steady steam escaping (about 5 minutes in), lower the heat slightly to medium-low to finish steaming gently.
- Check doneness: Insert a digital thermometer into the thickest part of the chicken leg, avoiding the bone. It should read at least 165°F (74°C).
- Cool the chicken: Turn off the heat. Keep the cup in place for now. Transfer the chicken legs to a large bowl of room-temperature water and let them sit until they’re cool enough to handle.
- Make the sauce: Remove the red dates from the plate and place them in a small bowl to cool. Take out the center cup so the chicken juices flow onto the plate—this will be the base of your sauce. Once the dates are cool, squeeze out as much pulp and juice as possible into the plate and discard the skins and pits.
- Shred and season: Drain the chicken legs from the cooling water. Shred the meat and return it to the plate with the sauce. Add garlic, salt, sugar, and soy sauce. Toss to combine and taste, adjusting if needed.
- Garnish and serve: Top with scallions and cilantro (if using). Serve at room temperature with rice, sliced cucumbers, or blanched leafy greens.
Notes
- Use the right dish: Choose a heatproof dish with low walls but enough depth to hold the chicken juices. A flat plate will cause the sauce to spill over during steaming.
- Alternative cuts: You can use chicken thighs or drumsticks (skin-on, bone-in) instead of leg quarters. You may need to steam a little longer and add a bit more water to the steamer to prevent it from drying out. If using chicken breast, go for skin-on, bone-in pieces for the best flavor and moisture. Keep in mind that breast meat will be leaner and less juicy than thigh or leg meat.
- Why place a small cup in the center? The cup acts like a barrier during steaming, guiding the juices to pool around it instead of spreading too thinly. When you remove the cup after steaming, the concentrated juices flow into the center of the dish, mixing with the softened dates for a richer, more flavorful sauce.
- If you don’t have a steamer at home – Place a heatproof bowl upside down inside a large pot. Add 1¼ to 1½ cups (300–360 ml) of water—enough to create steam but not touch the dish. Cover with a lid and bring to a boil. Set your heatproof dish on top of the inverted bowl, cover again, and steam as directed.
- Storage & Reheating – Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave on medium for about 1 minute, or until heated through.
Nutrition
Serving: 1serving, Calories: 353kcal, Carbohydrates: 6g, Protein: 25g, Fat: 24g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 142mg, Sodium: 907mg, Potassium: 385mg, Fiber: 1g, Sugar: 2g, Vitamin A: 175IU, Vitamin C: 3mg, Calcium: 29mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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