Steamed Chinese Ginger Scallion Chicken (Easy Recipe) (VIDEO)
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This Steamed Chinese Ginger Scallion Chicken gives you three things in one: juicy steamed chicken, a sizzling garlic ginger scallion oil, and a bonus chicken broth from a trick using an upside down cup! It comes together in about 40 minutes, and you’ll have extra oil to spoon over noodles and rice for days!
Watch the Steamed Chinese Ginger Scallion Chicken Recipe Video!
A Note from CJ
Steamed Chicken with Ginger Scallion Oil and Bonus Broth!
This recipe is inspired by bai qie ji (white cut chicken), the Cantonese poached chicken I loved eating as a kid! Instead of poaching a whole chicken, I steam bone-in pieces, so it’s way easier and done in about 25 minutes! My favorite part is the oil – I load it up with garlic and a little chicken bouillon so it’s extra savory! Serve it with Bok Choy with Garlic Sauce or Gai Lan!
If you love Cantonese classics like this, make sure to try my Soy Sauce Chicken, Chinese Sizzling Oil Steamed Fish, and my Yeh-Yeh’s Crispy Roast Pork Belly!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- chicken thighs + drumsticks – I use bone-in, skin-on chicken because it’s almost impossible to dry out, and the bones give you a richer broth in the cup! You can use all thighs or all drumsticks if you prefer.
- Shaoxing wine – This is one of my favorite Chinese pantry staples. It adds depth of flavor and is truly one of my “secret ingredients” for restaurant-quality Chinese food. If you can’t find it, you can substitute with sherry, mirin, or even chicken broth.
- fresh ginger – You’ll need two pieces: one sliced for steaming the chicken and one grated for the oil. Grate it finely so you get the most flavor!
- garlic – Ten cloves sounds like a lot, I know, but the hot oil mellows it out. This is what makes this version extra savory!
- neutral oil – My go-to neutral oil is avocado oil; you can also use canola or vegetable oil. Do not use olive oil or sesame oil, since they have lower smoke points and stronger flavors.
- chicken bouillon powder – Just a teaspoon gives the oil a savory boost. If you skip it, add a little extra salt to taste.
Tips for Steaming at Home!
Don’t be intimidated by steaming at home – you don’t need a fancy setup! I use a wok with a metal steamer rack to keep the bowl above the water. No rack? Use a heatsafe bowl turned upside down, or even an empty can of tuna!
Fill the base of the pot with about 2 inches of water. Place the chicken and aromatics onto the plate and turn the heat to medium high. Let the water begin to boil and the steam will rise and delicately cook the chicken!
How to Make Steamed Chinese Ginger Scallion Chicken
Steam the Chicken – Season the chicken with salt, white pepper, sesame oil, and Shaoxing wine. Place a glass cup upside down in the center of a sloped heatproof bowl, then arrange the chicken around it with the ginger and green onion. Steam for 20 to 25 minutes, until it reaches 165°F. Let it cool for 10 minutes and save the broth under the cup!
Make the Ginger Scallion Oil – Add the garlic, ginger, and green onion to a large metal bowl. Heat the oil to 375°F and pour it VERY SLOWLY over the aromatics, then season with salt, white pepper, sugar, and bouillon.
Assemble – Shred the chicken, top with the oil, and serve with rice and the reserved broth! Spoon some of my Homemade Chinese Chili Oil or Chili Crisp on top if you want a spicy kick!
PRO TIPS
CJ’s Recipe & Storage Tips
The Cup Trick – The upside-down cup traps all the juices the chicken releases while it steams, so you get a concentrated broth to sip or spoon over rice. I promise, you’ll never want to steam chicken without it!
That broth under the cup is liquid gold, so don’t waste a drop! Here’s how I like to use it:
- Strain it – use a fine mesh strainer to strain any loose bits from the broth
- Sip it – It’s SO flavorful, perfect for sipping alongside your chicken and rice.
- Spoon it over rice – Every grain soaks up that chicken flavor.
- Make it saucier – Stir a few spoonfuls into the ginger scallion oil for a looser, juicier sauce.
- Save it – Refrigerate it to add to Congee or Egg Drop Soup!
Safety First with the Hot Oil – You’ll be handling hot oil, so safety is key! Use a small pot that you can handle comfortably, and leave at least 3 to 4 inches of space between the aromatics and the rim of the bowl so it doesn’t bubble over. Use a metal or ceramic bowl. Do NOT use a glass bowl, since glass can crack or shatter from the sudden temperature change. No Thermometer? Drop in a piece of green onion – if it sizzles right away, your oil is ready!
Substitutions – Boneless thighs work too. Just steam them for about 12 to 15 minutes, until they reach 165°F (you’ll get less broth). For chicken breast, check the temperature early so it doesn’t dry out.
Storage – Store any leftover chicken and broth in airtight containers in the refrigerator for up to 3 days. To reheat, steam the chicken for a few minutes or microwave it covered until warmed through.
Leftover Oil – This makes more oil than you’ll need! Because this version has fresh garlic, it doesn’t keep as long as my classic Ginger Scallion Sauce. Store it covered in the fridge, use it within 4 days, and don’t leave it out at room temperature. It’s amazing on noodles, rice, eggs, or dumplings!
If you tried this Steamed Chinese Ginger Scallion Chicken or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Steamed Chinese Ginger Scallion Chicken (VIDEO)
Video
Ingredients
To steam the chicken
- 2 chicken thighs, bone-in, skin-on
- 2 chicken drumsticks
- ½ tsp kosher salt
- ½ tsp white pepper
- 1 tsp sesame oil
- 1 tbsp Shaoxing wine
- 4- inch piece fresh ginger, thinly sliced
- 2 stalks green onion, cut into 3-inch sections
- Water, for steaming
To make the ginger scallion sauce
- 10 cloves garlic, grated
- 4- inch piece fresh ginger, grated
- 6 stalks green onion, thinly sliced
- 1 1/2 cups neutral oil
- 1 tsp kosher salt
- 1 tsp white pepper
- 1 tsp sugar
- 1 tsp chicken bouillon powder
To serve
- Steamed rice
Instructions
Steam the chicken
- Season the chicken with the salt, white pepper, sesame oil, and Shaoxing wine, rubbing it in to coat evenly.
- Add 2 inches of water to the base of a wok or large, deep sauté pan and set a steamer basket or rack inside. Place a glass or heatproof cup upside down in the center of a sloped heatproof bowl, then arrange the chicken around the cup. Tuck the ginger slices and green onion sections around the chicken. Set the bowl in the steamer and cover with a lid.
- Bring the water to a boil over medium-high heat and steam for 20–25 minutes, until the chicken is fully cooked (165°F at the thickest part). Transfer the chicken to a plate and let it cool for about 10 minutes. Carefully lift the cup and reserve the steaming liquid that collected underneath, straining the broth of any loose particles of food.
Make the ginger scallion oil
- While the chicken steams, add the grated garlic, grated ginger, and sliced green onion to a large metal bowl. Heat the neutral oil in a pot to 375°F, then carefully pour it over the aromatics; it will bubble up vigorously. Season with the salt, white pepper, sugar, and chicken bouillon powder and stir to combine.
Assemble
- Shred the cooled chicken, discarding the bones, onto a plate and top with the ginger scallion oil. Serve with rice and the reserved steaming liquid.
Notes
- Strain it – use a fine mesh strainer to strain any loose bits from the broth
- Sip it – It’s SO flavorful, perfect for sipping alongside your chicken and rice.
- Spoon it over rice – Every grain soaks up that chicken flavor.
- Make it saucier – Stir a few spoonfuls into the ginger scallion oil for a looser, juicier sauce.
- Save it – Refrigerate it to add to Congee or Egg Drop Soup!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
