Chinese steamed chicken recipe

A platter of Chinese steamed chicken topped with sliced ginger, goji berries, dates, chopped green onions, and fresh herbs in a soy-based sauce, served with a spoon.

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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.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: Chinese

Keyword: Chinese steamed chicken, Steamed chicken

Servings: servings

Author: ChihYu Smith

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

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)

US - Metric

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.

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