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Chinese steamed chicken is simple, comforting, and packed with flavor. It only takes less than 15 minutes, and everything comes together with ingredients like ginger, goji berries, and Shaoxing wine. I’ve added a video guide and tips to make sure the chicken stays juicy and tender every time.
Chinese Steamed Chicken Breast
I’ll never forget watching my mother make steamed chicken in our cozy kitchen. As the fragrance of ginger and scallions filled the air, she showed me how simple ingredients could turn into something truly special. “This is how we show love without saying a word,” she’d always say.
This Chinese steamed chicken breast recipe is the same dish that’s been a staple in my home for years. The cornstarch marinade guarantees juicy, tender chicken every time, and the goji berries add just the right touch of sweetness—something my kid absolutely loves. It’s a comforting, nourishing meal that comes together easily, perfect for busy weeknights or whenever you need a quick, satisfying dish.
Why This Recipe Works So Well
- Made in under 15 minutes. Skip the takeout and get a homemade, flavorful meal faster than you can wait for delivery.
- Moist and tender chicken every time. The cornstarch marinade works wonders to keep the chicken juicy and perfectly cooked.
- Healthy, low-fat cooking. Steaming the chicken keeps it tender and juicy without any added oils, making it a light yet satisfying option.
Ingredients You’ll Need
For full details on each ingredient, check out the recipe card at the bottom of the post.
Substitutions
- Shaoxing wine – If you don’t have it, dry sherry is a great substitute. And if you’d rather skip the alcohol, just use a bit of rice vinegar with a pinch of sugar to get that same balance of flavor.
- Goji berries – If you don’t have it, just skip it – the dish will still taste amazing.
- Shiitake mushrooms – Button mushrooms or oyster mushrooms work perfectly as substitutes. And if you’re using dried shiitake, don’t toss the soaking liquid—save it for stir-fries or soups!
Secrets To Perfect Steamed Chicken Every Time
- That teaspoon of cornstarch isn’t just for thickening—it forms a protective layer that keeps the chicken silky and tender. This “velveting” technique, used by Cantonese chefs, is the key to preventing dryness.
- Goji berries do double duty. They add color and release a subtle sweetness that balances the soy sauce. To keep them tender, soak them in cold water for 5 minutes to prevent a leathery texture.
- Make sure your steamer is at a rolling boil before you add the plate. Weak steam = rubbery chicken.
- Set a timer for 8 minutes (for 1-inch pieces). The chicken might look slightly underdone when you take it out—that’s fine! The residual heat will finish cooking it without drying it out. If you wait until it’s fully cooked, it’ll be dry by serving time.
Frequently Asked Questions
Yes. Thighs stay juicier and can handle 10-12 minutes of steaming. Just make sure they’re all sliced to about 1 inch thick for even cooking.
You can use a regular pot instead. Place the chicken on a heatproof plate, then set it over a trivet or inverted bowl so it sits above the water. Cover the pot tightly to ensure steady steam throughout the cooking process.
Try the knife test: Insert the tip into the thickest part. The juices should run mostly clear with a hint of pink, and they’ll turn fully clear as it rests.
Steam for 2–3 minutes to gently reheat—microwaving can make the chicken tough. I like to shred any cold leftovers into congee or noodle soup for a quick, cozy meal.
This recipe is 155 calories per serving.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Chinese Recipes You Might Like
Prevent your screen from going dark
Marinate the chicken with Shaoxing wine, white pepper, oyster sauce, and cornstarch.
Bring your steamer to a rolling boil. Transfer the marinated chicken to a plate, spread it into a single layer, then top with ginger, goji berries, mushrooms, and soy sauce.
Steam the chicken for 8 minutes. Garnish with scallions and serve immediately.
- That teaspoon of cornstarch isn’t just for thickening—it forms a protective layer that keeps the chicken silky and tender. This “velveting” technique, used by Cantonese chefs, is the key to preventing dryness.
- Goji berries do double duty. They add color and release a subtle sweetness that balances the soy sauce. To keep them tender, soak them in cold water for 5 minutes to prevent a leathery texture.
- Make sure your steamer is at a rolling boil before you add the plate. Weak steam = rubbery chicken.
- Set a timer for 8 minutes (for 1-inch pieces). The chicken might look slightly underdone when you take it out—that’s fine! The residual heat will finish cooking it without drying it out. If you wait until it’s fully cooked, it’ll be dry by serving time.
Serving: 3people, Calories: 155kcal, Carbohydrates: 4g, Protein: 23g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 64mg, Sodium: 556mg, Potassium: 452mg, Fiber: 1g, Sugar: 0.2g, Vitamin A: 70IU, Vitamin C: 2mg, Calcium: 16mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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