Make your own special steamed chicken

One of my toddler’s favourite foods is the healthy steamed chicken which requires very minimal preparation time and easy to cook. I often make this during weekends when we do not go out to eat. What is especially good about this dish is the simple recipe and its nutritious nature due to the ingredients used.

Since I am quite used to cooking without measuring out the ingredients so I will try to estimate the measurements of the ingredients used as accurately as possible.


1/4 Chicken

Salt to season the chicken

2 tbsp dried wolfberries (kei chi / kee chee)

6 – 7 Fresh shiitake mushrooms

1 big onion, peeled and diced

Half clove of garlic, peeled and diced

3 inches of fresh ginger, sliced thinly

1 carrot, chopped

2 small ripe tomatoes, sliced

1 tbsp Sesame Oil


1. Clean and then season the chicken with salt for about an hour or so. Don’t use too much salt or else the chicken may become too salty.

2. Use half of the garlic to fry in normal cooking oil to prepare your own fragrant garlic oil.

3. Place chicken on heatproof bowl / dish.

4. Place all the ingredients on the chicken and arranged it all around the chicken. Pour the sesame oil and garlic oil (including the fried garlic) on top.

5. Place the whole dish on a pot of boiling water. Cover and let it steam for 30 to 40 minutes over low fire.

6. The chicken is cooked through when you use a skewer or fork to tear the meat and it comes away from the bone easily and there are no traces of blood.

The resulting sauce on the dish is really tasty and is what we called real chicken stock!

However, itcould be oily too if the chicken used is particularly ‘fat’ with loads of fat beneath the skin.

So, it is advisable to search for ‘skinny’ chicken or those with less fat. Please do not remove the skin before cooking as it will dry out the chicken and somehow, the chicken does not taste just as nice as when you cook it with skin intact.

What I usually do is to lift up the skin and try to remove as much discernible fat as I possibly could before seasoning the chicken. For those concerned about cholesterol and fat, you can discard the skin after it is cooked before consuming.

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Comments: 6

  1. twosuperheroes May 14, 2008 at 1:29 pm

    Wow….so many ingredients used! Must be really delicious…. :p

  2. Foong May 14, 2008 at 2:20 pm

    twosuperheroes: Yep, the gravy is really great to go with rice! Try it and let me know.

  3. […] Wolfberries (Lycium Barbarum) or locally known as kei chi (cantonese) / kee chee ( hokkien) is a very healthy ingredient to be added to some of your dishes such as soups and steamed chicken (as in my steamed chicken recipe). […]

  4. cookies_cream May 14, 2008 at 10:47 pm

    The combination of the ingredients sounds delish! All my fav~ Thanks for the recipe 😉

  5. Foong May 14, 2008 at 11:54 pm

    cookies_cream: You are welcome, there’s more to come so stay tuned!

  6. […] course, if you want a different taste, you can also try out this Healthy Steamed Chicken […]

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