Recipe By HANNAKRISTINA
Rating
Published Jun 8th
Prep 15m Cook 30m Additional 30m Ready In 1h 15m
Servings 2 servings Calories 408.1

This steamed chicken is very delicious, and is popular in Southeast Asian countries… normally served with chicken rice. We love it so much. It is very easy to make.

Recipe 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

Cooking Directions

  1. 1 Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
  2. 2 Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
  3. 3 Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.

Nutrition Facts

  • Calories 408.1
  • Carbohydrate 9.6 g
  • Cholesterol 60.8 mg
  • Fat 29.7 g
  • Fiber 1.4 g
  • Protein 25.8 g
  • Saturated Fat 4.8 g
  • Sodium 1381.6 mg
  • Sugar 3.1 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Chef's Notes

The sodium amount listed in the nutrition for this recipe does not include the 1 cup salt, much of which will rinsed off in Step 2.

Reviews

  1. I used electric steamer for 30 minutes. I used thighs and drums without skin. I had no sesame oil but it still tasted delicious. Will try again with sesame oil and rate again!
  2. Was very good. I used chicken stock instead of water and I put whole onions and garlic cloves in the steamer basket to help flavor the meat. I served it withe roasted vegetables and rice. Tasted fantastic!
  3. I used a half cup of coarse kosher salt and a half cup of sea salt and it turned out great. Don't use regular table salt it is not the right kind of salt to use for any kind of Asian rub or marinade. I gave it four stars because the recipe didn't specify that. - Read more ...
  4. Good simple recipe. I skipped marinating in salt completely and used a thigh and leg piece. Delicious!
  5. I thought this was pretty good. I omitted the salt completely and just added a pinch of it while it was steaming. What is the point of rubbing it in salt and rinsing anyway??
  6. i agree with other comments about the chicken being too salty. i tried brining it with an equal amount of sugar and immersed it in cold water but it still came out salty for my taste. my husband who loves his salt loved it though so i am giving this four stars. this might be - Read more ...
  7. delicious! after reading another review i was worried that this would be too salty so i only used 1 1/2 tablespoons of sea salt. very yummy!
  8. Good- just way too salty. Any ideas for brining instead of marinating in just salt? The texture came out great.
  9. I am currently living in Asia and due to the small living spaces there is no room for a full sized oven... I loved this recipe I find the chicken tases so much more delicious steamed... thanks!
RedCipes