This Chinese Steamed Chicken recipe is a go-to for my family's weeknight dinners. From start to finish, it takes 30 minutes and it's a delicious, healthy, and easy meal option. The chicken is marinated with a delicious oyster sauce-based sauce and steamed with Chinese sausage (lap cheong) and shiitake mushrooms, making it a dish you'll want to enjoy with a big bowl of rice.
Table of Contents
Steaming is perhaps the simplest way to cook chicken, and it's a technique that's widely used in Chinese cuisine. Steamed dishes are known for their simplicity, quick preparation, and consistently tender texture. With this recipe, you'll marinate the chicken for a short time to infuse it with flavor, then transfer it to a steamer for a fuss-free cooking process.
If you enjoy this recipe, you might also like to try my Steamed Spare Ribs with Black Bean Sauce, which also shows how delicious Chinese steamed dishes can be.
Why You’ll Love This Recipe
- Tender, Juicy, Velvety Chicken: Steaming is a classic Chinese cooking technique that yields incredibly tender and juicy chicken every time. The combination of the marinade and cornstarch creates a velvety coating that gives the chicken pieces an incredibly texture.
- Family Favorite: This dish is my family's go-to for weeknight dinners because of how simple and quick it is.
- Flavor-Packed: Every bite of this steamed chicken is bursting with flavor, thanks to the marinated chicken and the savory sauce.
- Comfort Food: This dish, served with a side of rice, is the ultimate Cantonese comfort food. It's guaranteed to warm you up inside and out. It's a classic Chinese dish, that is nostalgic as well as comforting.
Chinese Steamed Chicken Ingredients
- Chicken Thighs Boneless: The main protein in this dish, boneless chicken thighs are flavorful and stay moist and tender after steaming. They're the star of this steamed chicken recipe.
- Chinese Sausage (Lap Cheong): Adds a sweet and savory flavor to the dish, along with a unique, slightly chewy texture.
- Shiitake Mushrooms (reconstituted from dry): These mushrooms add a deep, rich, earthy flavor and a meaty texture to the dish.
- Green Onions: Used in two ways, the white parts are steamed with the chicken to infuse flavor, while the green parts are used as a vibrant garnish.
- Dried Lily (optional, reconstituted from dried): An optional ingredient that adds a crunchy texture and a slightly sweet flavor to the dish.
- Soy Sauce, Oyster Sauce, Sesame Oil, and Cooking Wine: These are used in the marinade to flavor the chicken which takes it to the next level.
How to Make Cantonese Steamed Chicken
Making this incredible Cantonese steamed chicken recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Preparation
Reconstitute the Shiitake Mushrooms: Begin by soaking the shiitake mushrooms boiling water for about 20-30 minutes. Place a plate on top of the mushrooms to keep them submerged.
Finely Chop the Green Onions: Separate the whites to mix in with the chicken later, and the greens for garnish at the end.
Slice the Chinese Sausage: I like to cut them slightly diagonally to make them larger pieces. Set them aside.
Cut the Chicken: While the mushrooms are soaking, cut the chicken into ½ inch thick slices and add them to a bowl and set it aside for marinating.
Slice the Shiitake Mushrooms: Once the shiitake mushrooms are soft, cut off the tough stems and discard them, then slice the mushrooms. If you are using smaller shiitake mushrooms, you can also cut them in half. Set them aside.
Marinating the Chicken
Mix the Chicken Pieces with the Marinade: Next, mix the chopped chicken with the marinade ingredients and let it sit. The longer you marinate the chicken, the more flavorful it will be. Do not add the cornstarch and oil yet.
Steaming the Ingredients
Prepare the Steamer and Heat the Water: Get your steamer ready with hot water and set it to high heat. Make sure there is at least 2-3 inches of water in the steamer. If you don't have a steamer you can also use a large pot with a trivet, or a wok with 2 wooden chopsticks crisscrossed at the bottom. Make sure the water doesn't go past the trivet or wooden chopsticks, you don't want the plate to touch the water.
Mix the Cornstarch and Oil: Add in the cornstarch and mix the chicken well until it is well coated, then mix in the oil.
Add the Rest of the Ingredients: Add the shiitake mushrooms, Chinese sausage and the whites of the green onions in and mix everything well.
Arrange the Ingredients on a Plate: Place the chicken, Chinese sausage, and sliced shiitake mushrooms in a single layer on a large plate or on a plate with a lip. You can also use a pie plate as well.
Steam It: Add the plate to the steamer, cover it with a lid, and steam for 10 minutes.
Serve and Enjoy: Once the chicken is cooked through, serve your Chinese steamed chicken with white rice and enjoy!
Joyce’s Tips For Making the Best Chinese Steamed Chicken
- Marinate for Flavor: For a more flavorful chicken dish, it's important to marinate your boneless chicken thighs. The longer you marinate, the more the flavors will infuse into the chicken.
- Have Enough Water for Steaming: Steaming is a great way to cook boneless skinless chicken thighs as it keeps the meat moist and tender. Make sure to prep your steamer with with at least 2-3 inches of hot water and set it to high heat before adding the chicken.
- Place in a Single Layer: When you're ready to steam, place the marinated chicken, Chinese sausage, and sliced shiitake mushrooms in a single layer on a large plate with a lip or a pie plate. This allows the heat to evenly cook all the ingredients.
- Don't Overcook: Overcooking can make the chicken dry and tough. Steam the chicken recipe for 10 minutes, and it will be perfectly cooked, juicy, and full of flavor.
- Add Cornstarch and Oil Right Before Steaming (Not in Marinade): To maximize the marinade absorption, I only mix the cornstarch and oil right before I plate it and put it in the steamer.
- (Optional) Squeeze Shiitake Mushroom Water: Once the shiitake mushrooms are soft after the soak, I like to squeeze out some of the liquid, so that it absorbs the delicious chicken juices while it is steaming.
- Rinse Shiitake After Soak: I find it easier to clean out the grit from the shiitake mushrooms after it is soft from soaking because you can easily rub through the gills of the mushroom.
- Steamers: If you don't have a wooden or metal steamer, you can use a metal trivet in a large pot or place bamboo chopsticks crisscrossed on the bottom of a wok. Just make sure you don't fill the water past the trivet and chopsticks, because you don't want the plate touching the water. Be extra careful with placing the dish on the chopstick steamers as well because they are not very stable.
- How to Remove Hot Dishes Out of the Steamer: I like to use silicon gloves because I have the most control with it. Alternatively, you can also use special claws that is made specifically for removing hot plates out of the steamer but make sure you have something below supporting the plate like oven mittens or a towel while you are moving it out so you don't accidently drop it.
Serving Suggestions
- This Chinese steamed chicken dish pairs beautifully with a side of steamed jasmine rice. The fluffy, fragrant rice is the perfect accompaniment to the tender, flavorful chicken. Alternatively, you can also serve it with a simple egg fried rice or garlic fried rice as well.
- For a complete Chinese meal, serve this steamed chicken with a side of stir-fried vegetables like Chinese ginger soy stir fried cabbage. The crisp, fresh vegetables provide a nice contrast to the soft and savory chicken.
- If you're in the mood for a soup and chicken recipe combo, try serving this steamed chicken with a bowl of egg drop soup. The tasty soup adds another layer of coziness to the chicken, providing a balanced and satisfying meal.
- If you're looking to have a complete Cantonese nostalgic meal, I like to pair it with tomato eggs stir fry, some ketchup shrimp or scrambled egg shrimp stir fry! I find this dish is easily interchangeable with Chinese steam spare ribs with black bean sauce to hit that cozy comfort food spot.
- For those who love a bit of heat or flavor, drizzle some garlic chili oil over it once it is done. This gives the dish a nice mild spicy twist which complements the savory flavors of the chicken, Chinese sausage, and shiitake mushrooms.
Recipe Variation Ideas
- Dried Lily Buds: If you can find dried lily buds, you can reconstitute them by soaking them in hot water, and add it to this steamed chicken dish for some extra textures!
- Vegetarian: If you're looking for a meat-free option, you can replace the boneless chicken thighs with firm tofu. The tofu absorbs the flavors of the marinade and steams to a delicate, silky texture that pairs well with the other ingredients.
- Garlic Lovers: If you're a fan of garlic, this variation is for you. Add an extra clove of minced garlic to the marinade for an added boost of flavor. You can also serve the steamed chicken with a side of garlic fried rice for a complete garlic-themed meal.
Frequently Asked Questions
Boneless chicken thighs are the best for this Chinese steamed chicken recipe. They are more flavorful and juicier compared to boneless, skinless chicken breasts.
If you can't find Chinese sausage (lap cheong), you can substitute it with other types of sausage or even bacon for a different flavor.
You can marinate the chicken for at least 30 minutes, but for best results, marinate it for a few hours or overnight. This allows the chicken to absorb the flavors of the marinade.
Yes, you can add other vegetables like sliced carrots or bell peppers. Just make sure to cut them into small pieces so they cook at the same rate as the chicken. You can also add dried lily buds (reconstituted), and as well.
Storing and Reheating
- Refrigerating: After enjoying this delicious steamed chicken recipe, any leftovers can be stored in the fridge. Place the chicken in an airtight container and it will keep for up to 3 days.
- Freezing: Unfortunately, this dish doesn't freeze well due to the delicate nature of the steamed chicken. Freezing can change the texture of the chicken, making it less enjoyable when thawed.
- Reheating: To reheat, simply steam the chicken again for a few minutes until it's heated through. You can also gently reheat in a pan over low heat, but be careful not to overcook and dry out the chicken.
More Chinese Recipes You May Like
- Sweet and Sticky Char Siu (Chinese BBQ Pork)
- Chinese Sticky Rice (Lo Mai Fan)
- Chinese Tomato Egg Stir-Fry 番茄炒蛋 (Authentic Easy Recipe)
- How to Make Wontons
- Crispy Cantonese Beef Chow Mein
- Sweet and Sour Pork Recipe (咕噜肉)
- Garlic Chili Oil Noodles (10-Minute Recipe)
- Beef Chow Fun (干炒牛河)
- Sweet and Sour Chicken
- Chinese Eggplant with Garlic Sauce (鱼香茄子)
If you made this Chinese steamed chicken recipe, I want to see! Follow Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!
Please also consider leaving a ⭐⭐⭐⭐⭐ rating and a comment to tell me how it went! I'd love to hear from you if you made this!
If you like my recipes and want to be updated on when new ones come out, please consider subscribing to my newsletter (we don't spam) and follow along on Instagram, Facebook, and Pinterest for all of my latest recipes!
Recipe Card
Chinese Steamed Chicken with Chinese Sausage
Joyce's Recipe Notes
-
- Marinate for Flavor: For a more flavorful chicken dish, it's important to marinate your boneless chicken thighs. The longer you marinate, the more the flavors will infuse into the chicken.
-
- Have Enough Water for Steaming: Steaming is a great way to cook boneless skinless chicken thighs as it keeps the meat moist and tender. Make sure to prep your steamer with with at least 2-3 inches of hot water and set it to high heat before adding the chicken.
-
- Place in a Single Layer: When you're ready to steam, place the marinated chicken, Chinese sausage, and sliced shiitake mushrooms in a single layer on a large plate with a lip or a pie plate. This allows the heat to evenly cook all the ingredients.
-
- Don't Overcook: Overcooking can make the chicken dry and tough. Steam the chicken recipe for 10 minutes, and it will be perfectly cooked, juicy, and full of flavor.
-
- Add Cornstarch and Oil Right Before Steaming (Not in Marinade): To maximize the marinade absorption, I only mix the cornstarch and oil right before I plate it and put it in the steamer.
-
- (Optional) Squeeze Shiitake Mushroom Water: Once the shiitake mushrooms are soft after the soak, I like to squeeze out some of the liquid, so that it absorbs the delicious chicken juices while it is steaming.
-
- Rinse Shiitake After Soak: I find it easier to clean out the grit from the shiitake mushrooms after it is soft from soaking because you can easily rub through the gills of the mushroom.
- How to Remove Hot Dishes from the Steamer: I like to use silicon gloves because I have the most control with it. Alternatively, you can also use special claws that is made specifically for removing hot plates out of the steamer but make sure you have something below supporting the plate like oven mittens or a towel while you are moving it out so you don't accidently drop it.
Ingredients
- 3 chicken thighs (boneless)
- 4-5 dried dried shiitake mushrooms (medium sized)
- 1 Chinese sausage (Lap Cheong) (lap cheong)
- 2 stalks green onions
Chicken Marinade
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1½ tablespoons Chinese rice wine (miju) (or Shaoxing cooking wine, or dry sherry)
- ¾ teaspoon sesame oil
Velveting (added right before steaming, not during marinating)
- 1½ teaspoon cornstarch
- 1 tablespoon oil
Instructions
Preparation
- Begin by soaking 4-5 dried dried shiitake mushrooms in boiling water for about 20-30 minutes. Place a plate on top of the mushrooms to keep them submerged.
- Finely chop 2 stalks green onions and separate the whites to mix in with the chicken later, and the greens for garnish at the end.
- Slice 1 Chinese sausage (Lap Cheong). I like to cut them slightly diagonally to make them larger pieces. Set them aside.
- While the mushrooms are soaking, cut 3 chicken thighs into ½-inch thick slices and add them to a bowl and set it aside for marinating. I usually like removing the skin, but you can leave it on if you want extra chicken fat and flavor in your dish.
- Once the shiitake mushrooms are soft, cut off the tough stems and discard them, then slice the mushrooms. If you are using smaller shiitake mushrooms, you can cut them in half instead. Set them aside.
Marinate the Chicken
- Mix the cut chicken pieces with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1½ tablespoons Chinese rice wine (miju) (or Shaoxing wine), and ¾ teaspoon sesame oil and let it sit. The longer you marinate the chicken, the more flavorful it will be. Do not add the cornstarch and oil yet.
Steam the Chicken
- Get your steamer ready with hot water and set it to high heat. Make sure there is at least 2-3 inches of water in the steamer. If you don't have a metal or bamboo steamer, you can also use a large pot with a trivet, or a wok with 2 wooden chopsticks crisscrossed at the bottom. Make sure the water doesn't go past the trivet or wooden chopsticks, you don't want the plate to touch the water. Be extra careful when placing the plate on the chopstick version, because it's not very stable.
- Add in 1½ teaspoon cornstarch and mix the chicken well until it is well coated, then mix in 1 tablespoon oil to coat everything.
- Add the sliced shiitake mushrooms, Chinese sausage, and the whites of the green onions, and mix everything well.
- Place the chicken, Chinese sausage, and sliced shiitake mushrooms in a single layer on a large plate or on a plate with a lip. You can also use a pie plate as well.
- Add the plate to the steamer, cover it with a lid, and steam for 10 minutes.
- Once the chicken is cooked through, serve your Chinese steamed chicken with white rice and enjoy!
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, however I provide these links to make items easier to find if you cannot purchase this locally and I would never recommend anything I don’t own myself or highly recommend. I would prefer you buy your items locally if possible to support your local shops (and chances are they are cheaper locally as well!)
Anonymous says
Anonymous says
Anonymous says
Mom in the kitchen says
Loved the recipe, the flavour of the chicken was delicious. I made this and forgot to pick up the sausage and green onion. It still turned out well, I can see how the sweetness of the sausage will enhance the flavour. Another thing to note is that I didn't have a steamer so I used my pressure cooker steamer pot and the sauce was so silky and smooth and the chicken was sooooo tender.
Will definitely make again.
Joyce Lee says
Hi!
I'm so happy this turned out for you!
Yes! I also love how silky and tender the chicken is! I think its one of my favorite parts of this recipe! I also love using adding a bit of the sauce to steamed rice as well, it's such a cozy meal.
Thom Morris says
I tried this recipe several weeks ago and am making it again for tomorrow. It is one of the best authentic flavour dishes I have found. 5 Stars puppies!
Joyce Lee says
Hi Thom!
I'm so happy you liked it!! 🙂 You really made my day! haha!
Josie says
I really love this sumptuous Chinese Steam Chicken with shiitake dish, very unique flavour. Yummy, yummy 😘. Overall, 👍👍😘 😘 , that is my rating that have said.
Joyce Lee says
Hi Josie!
It's definitely one of my favorite recipes
Josh says
This is a really tasty recipe - I cooked it exactly as per the recipe with no mods or substitutes and will definitely be cooking it again! Thanks!
Joyce Lee says
Hi Josh!
Yay! I'm so happy you liked it! I'm very happy to share this!