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Cantonese Steamed Chicken

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Spanning thousands of years, Chinese culinary arts have made an immeasurable impact on the world cuisines. Filled with creativity in flavours and diversity in ingredients, Chinese cuisine has always pleased its diners. In order to achieve true mastery in cookery, Chinese Chefs have to ensure that every dish is deliciously fresh with seasonally picked ingredients, and outstanding in scents – visual – flavours.

Due to its vast of land, Chinese cuisine is built upon the different styles of cooking in its provinces. The best known and most influential are Cantonese, Shandong, Jiangsu and Sichuan cuisines. Today, on Culinary Frank’s Food Passport in the land of the Red Dragon, I would like to share with you a humble yet nutritious dish – Cantonese Steamed Chicken.

Steaming is a very common cooking method among Cantonese people. Steamed food will withhold both its natural flavours and nutritional benefits, while protecting the proteins in chicken or fish so that the meats are moist and tender. In China, people often use a bamboo steamer to cook their foods. This interesting kitchen utensil saves both energy and time. Indeed, because of different layers within, various kinds of food can be cooked at the same time. The most time-consuming dishes will be kept at the bottom, the lesser ones will be on top layers.

Beside the recipe for Cantonese Steamed Chicken, I will also give you a tip on how to wrap chicken in parchment paper. I learnt this method when I was still an apprentice in Singapore. The parchment paper helps the chicken become more flavourful, as it will be steamed in its own juice. All the condiments’ flavours will be trapped inside the paper, slowly penetrate into every layer of the chicken meat and season the meat beautifully. This is also a common method in French cuisine which is known as en papillote. Another special feature for this method is that you will not have to wash any extra dishes! Yay! haha.

-Cantonese Steamed Chicken

(Recipe video below)


Cantonese Steamed Chicken

Serving 4 people

Prep time Cook time
15 mins 20 mins


Boneless chicken thigh 4
Ginger 30g
Garlic 30g
Chinese sausage (lap cheong) 60g
Spring onion (white part only) 4
Shiitake mushroom 8

Special sauce: 

Soy sauce 125ml
Oyster sauce 80ml
Shaoxing wine 60ml
Sesame oil 80ml
Sugar 4tbsp
Chicken stock 250ml

Corn starch for thickenning


1. Rehydrate the Shiitake mushroom with some hot water. When the mushroom is rehydrated, remove from the water, keep the mushroom water and set aside.

2. Cut Chinese sausage into thin slices. Cut the spring onion, save the white part, the green part thinly slice and use for garnish later.

3. Thinly slice ginger, peel and crush garlic. Set aside.

4. Place a pot over medium high heat. Add oil and then add sliced ginger, crushed garlic and saute until fragrant. Then add soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, chicken stock and mushroom water.

5. Bring to the boil, then reduce heat. Mix corn starch with some water and use it to thicken the sauce. You will want the sauce is nice and thick.

6. Place the chicken into a piece of parchment paper. Each serve will be 2 Shiitake mushroom, some Chinese sausage, 1 white part of spring onion and spoon over with some sauce. Don’t flood the chicken with sauce or it will be difficult to handle.

7. To warp the chicken. Pull one corner of the parchment paper to cover the chicken, fold two side corners over, make they are nice and neat. Then pull the last corner over, tuck it under the gap that was made by the two side corners. Press it firmly so everything is in place and that is it.

8. Steam the chicken for 20 minute. And your Cantonese Steamed Chicken is done! Serve hot with rice is the best !!!