Easy Steam Chicken Recipe

Cook Time: 35 minutes

Ingredients

• 2 skinless, boneless chicken breast halves
• 1 cup salt
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 5 tablespoons light soy sauce
• 2 tablespoons sesame oil
• 2 sprigs fresh cilantro

Directions

Step 1: Place the chicken breasts and salt into a bowl. Rub the salt evenly over the chicken, ensuring all parts are covered. Refrigerate for 30 minutes to allow the salt to work into the meat.

Step 2: While the chicken is marinating, set up your steamer. Place a steamer basket into a saucepan and fill it with water just below the bottom of the steamer. Rinse the chicken thoroughly to remove excess salt, then place it into the steamer basket.

Step 3: Bring the water in the saucepan to a boil. Cover and steam the chicken for about 30 minutes, or until the juices run clear and the chicken is fully cooked.

Step 4: While the chicken is steaming, heat the vegetable oil in a skillet over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes, until tender.

Step 5: Add the chopped garlic to the skillet and cook for another minute, until fragrant.

Step 6: Stir in the light soy sauce and sesame oil, then remove the skillet from the heat.

Step 7: Once the chicken is done, place it on a serving plate. Spoon the sauce over the chicken and garnish with fresh cilantro. Serve immediately and enjoy!

Nutrition Facts (per serving)

• Calories: 408
• Total Fat: 30g (38% DV)
• Saturated Fat: 5g (24% DV)
• Cholesterol: 61mg (20% DV)
• Sodium: 1382mg (60% DV)
• Total Carbohydrate: 10g (3% DV)
• Dietary Fiber: 1g (5% DV)
• Total Sugars: 3g
• Protein: 26g (52% DV)
• Vitamin C: 6mg (6% DV)
• Calcium: 37mg (3% DV)
• Iron: 2mg (9% DV)
• Potassium: 325mg (7% DV)

Note: The sodium content listed does not include the salt used for marinating, much of which is rinsed off before cooking.

Origin Story: Steam chicken, also known as "Chinese Salt-Baked Chicken" in some regions, has been a staple of East and Southeast Asian cuisine for centuries. It is believed to have originated in Southern China, particularly in Guangdong province, where steaming is a traditional cooking method used to retain the natural flavor and moisture of meat. This cooking technique was favored because it allowed for a tender, juicy result without the need for excessive oil or frying, making it a healthier alternative to many other meat dishes. Over time, the dish spread across Asia, particularly to Hong Kong, Taiwan, and parts of Southeast Asia, where it became a popular choice for family gatherings and street food vendors.

Regional Variations:

The basic concept of steamed chicken is consistent across many regions, but the seasonings and accompaniments vary widely depending on the local tastes and available ingredients. For example, in Hong Kong, a common variation includes the use of ginger, soy sauce, and Shaoxing wine, while in Taiwan, it is often served with a unique sesame sauce or spicy chili paste. In Southeast Asia, the dish may be spiced up with the addition of lemongrass or curry leaves to create a more aromatic, flavorful profile. Despite these regional twists, the fundamental technique of steaming remains the same, ensuring the chicken stays moist and tender while absorbing the deep, rich flavors of the seasonings.

Differences from Similar Dishes:

While steamed chicken is simple in its preparation, it stands apart from other popular chicken dishes like poached chicken or roasted chicken in several key ways. The most significant difference lies in the steaming process itself, which allows the chicken to cook evenly without drying out. This is a key advantage over roasting, where the meat may lose moisture in the high heat of the oven. Additionally, unlike poaching, where the chicken is boiled in water or broth, steamed chicken is never submerged in liquid. This preserves the chicken's natural juices and keeps it exceptionally tender. Furthermore, the salt rub used in this recipe enhances the natural flavor of the chicken without overwhelming it, making it a more delicate option compared to heavier, spiced-up dishes like fried chicken or curries.

Where is it Typically Served?

Steam chicken is commonly served in both home kitchens and restaurants across East and Southeast Asia. In China, it is often featured as part of a larger banquet-style meal, accompanied by rice, vegetables, and other steamed dishes. The simplicity of the dish makes it a favorite in both casual and festive settings. In Taiwan and Hong Kong, it is frequently found in street food stalls and local eateries, where it is often served with a soy-based dipping sauce or accompanied by pickled vegetables. It is also a common choice for family meals or served at special gatherings, as it is considered a comforting and healthy option that appeals to a wide range of tastes.

Interesting Facts:

• The practice of steaming food dates back thousands of years in China, where it was believed to preserve both the flavor and the nutrients of the ingredients.
• In traditional Chinese medicine, steaming is thought to be a healthier way of cooking because it retains more of the food's natural energy and moisture.
• While the dish is traditionally made with chicken, the technique can be applied to other proteins such as pork, fish, or tofu, with similar results.
• Some variations of steamed chicken may include medicinal herbs, like ginseng or goji berries, added for their purported health benefits.
• Steaming is not only a culinary tradition in China but is also common in many other countries, such as Japan, Thailand, and Vietnam, where it is used for both savory dishes and desserts.

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