It is common to offer this delectable and well-liked steamed chicken with chicken rice in Southeast Asian nations. We absolutely adore it. Making it is pretty simple.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 2 |
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
Instructions
- Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate for 30 minutes.
- Place a steamer basket into a saucepan and fill with water to just below the bottom of the steamer. Rinse chicken and place into the basket. Bring water to a boil; cover and steam chicken until juices run clear, about 30 minutes.
- Heat vegetable oil in a skillet over medium heat. Stir in onion; cook until tender, 3 to 4 minutes. Mix in garlic; cook until fragrant, about 1 minute. Stir in soy sauce and sesame oil, then remove from heat.
- Spoon sauce over chicken and garnish with cilantro to serve.
- The sodium amount listed in the nutrition for this recipe does not include 1 cup salt, much of which is rinsed off in Step 2.
Nutrition Facts
| Calories | 408 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 5 g |
| Sodium | 1382 mg |
| Sugars | 3 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
i put garlic and ginger
The onions and soy sauce combined make it slightly too sweet for my taste. Compliments the chicken well, though.
Excellent recipe. Recommend incorporating your own ingredients, to taste. Simple to follow with a great outcome.
I only did steps 1 and 2, then added the chicken to canned MaeSri Tom Kha soup. I used about 1/2 cup salt for 200 grams (0.4 pounds) of sliced chicken breast meat. It turned out great, flavorful and not overly salty. I did stick to the 30-minute refrigeration mark and rinsed it pretty thoroughly.
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!
substitute old bay seasoning for salt and reduce to 2 tablespoons
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!
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. Otherwise, the chicken kept moist, tender, and juicy. Keeper recipe, and I will try it with ginger next time!
Good, simple recipe. I skipped marinating in salt completely, and used a thigh and leg piece. Delicious!
It was a little salty for my taste, however my boyfriend loved it. It was really easy though, and I had fun making it!
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??
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 good with a little ginger too.
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!
Good- just way too salty. Any ideas for brining instead of marinating in just salt? The texture came out great.
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!