Steamed Chicken with Dipping Sauce


½ free range chicken (cleaned)


1 tbsp light soy sauce

1 tbsp Chinese cooking wine

½ tsp salt

24g shredded young ginger

22g shredded white part of spring onion

Dipping Sauce:

1 tbsp chopped garlic

1 tbsp chopped spring onion

1 tbsp light soy sauce

1 tbsp vegetarian oyster sauce

1 tbsp extra virgin sesame oil

¼ cup water


1 stalk spring onion (shredded)

Preparation Instructions:

  1. Marinate the chicken with marinade ingredients and leave in the fridge overnight.
  2. Remove from fridge 30 minutes before cooking time.
  3. Transfer the marinated chicken onto a steaming plate and steam at high heat for 30 minutes.
  4. Meanwhile, prepare the dipping sauce:
  • Heat up a saucepan with 1 tbsp of extra virgin sesame oil, saute the chopped garlic and spring onion until fragrant.
  • Add in light soy sauce, vegetarian oyster sauce and water. Stir to combine and bring to a boil.
  • Remove and set aside.
  1. Remove the chicken from the streamer and leave to cool completely.
  2. Chop the steamed chicken into pieces and transfer onto a serving platter.
  3. Garnish with shredded spring onion and serve with dipping sauce.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.