How to Make Steamed Scallion and Ginger Chicken (Easy Recipe)

Steamed scallion and ginger chicken is a simple, flavorful dish that doesn’t require many ingredients or much effort. I came across this dish by chance on a day when I had no idea what to cook for dinner. It was one of those days when I didn’t feel like spending much time in the kitchen, but I still wanted to make something decent for myself and my family. That’s how I discovered this easy and healthy dish.

I didn’t expect much at first, but it honestly surprised me in the best way. The flavor, the simplicity, everything just worked. And now I’m sharing it here, hoping you’ll give it a try too.

What Is Steamed Scallion and Ginger Chicken?

Steamed scallion and ginger chicken is a light and flavorful dish made with simple ingredients like chicken, scallions, and fresh ginger. What makes this dish stand out is the cooking method. Because the chicken is steamed, it stays tender and moist while keeping most of its nutrients.

Somehow, steaming also brings out a deeper flavor in the ingredients, even though the recipe itself is very simple. When paired with cooked white rice, it becomes a comforting and satisfying meal. Mouthwatering, honestly, just thinking about it makes me want to make it again soon.

Ingredients

This steamed scallion and ginger chicken recipe has two main parts: the steamed chicken and the scallion sauce.

Part 1: Steamed Chicken

Ingredients:

• 3–4 chicken thighs
• 2–3 scallions (only the while parts)
• 3–4 slices of fresh ginger
• A pinch of salt
• A pinch of pepper

Instructions:

Season the chicken with salt and pepper and let it rest for about 30 minutes. Fill a large pot with about ⅓ water (not too much). Place a small bowl upside down in the center of the pot to create a platform.

Place another small heat safe bowl in the center of a heat safe plate and put the chicken around the bowl. This bowl helps to capture the broth the chicken releases while steaming. Place the white parts of the scallions and fresh ginger slices on top of the chicken, then place the dish on the bowl that created the platform.

Cover the pot and steam the chicken for 15 minutes over high heat, then for 10 – 15 minutes over low heat. Once done, shred the chicken and set it aside. Keep the broth from steaming; you’ll use it later. This broth is your liquid gold, and it’ll add lots of chicken flavor to the scallion sauce in part 2.

Part 2: Scallion Sauce

Ingredients:

• 3–4 scallions (the green parts finley sliced)
• 1–2 tablespoons minced garlic
• 3–4 tablespoons oil
• 3–4 tablespoons soy sauce
• A pinch of salt
• A pinch of sugar
• Chicken broth (from the steamed chicken)

Instructions:

Finely chop the remaining green parts of the scallions. Place the finely chopped scallions (green part) and minced garlic in a heat-safe bowl. Heat the oil. Carefully pour the hot oil over the scallion and garlic mixture. Add soy sauce, salt, sugar, and a bit (or as much as you like to) of the chicken broth for extra flavor. Mix everything well to your liking, then pour the sauce over the shredded chicken.

Serve with steamed white rice for a simple and comforting meal.

Tips for the Best Scallion Ginger Chicken

A few simple tips can help you get the best results from this dish:

1. Use Fresh Ingredients

Fresh ginger and fresh scallions make a big difference in flavor. They give the dish a stronger and more natural taste.

2. Don’t Throw Away the Broth

Keep the broth from steaming the chicken; this is your liquid gold. It adds a lot of flavor to the sauce and brings everything together.

3. Adjust the Sauce to Your Taste

Feel free to balance the sauce to your liking. You can add a bit more soy sauce, salt, or even a touch of sweetness if needed.

4. Don’t Overcook the Chicken

Overcooking can make the chicken dry. Keeping an eye on the cooking time helps keep it tender and juicy.

5. Check If the Chicken Is Done

To make sure the chicken is fully cooked, poke it with a chopstick. If the juice runs clear, it’s ready. If the juice is still pink, let it steam a bit longer.

Variation Ideas

Since discovering this dish, I’ve made it a few more times and started experimenting with my own variations.

One thing I like to do is season the chicken in advance with a bit of salt, pepper, grated ginger, a splash of rice vinegar, soy sauce, and a small amount of cornstarch. This adds an extra depth of flavor and helps keep the chicken tender.

I also like to add mushrooms. I usually soak dried wood ear and shiitake mushrooms, cut them into smaller pieces, then steam them together with the chicken. The mushrooms deepen the flavor and add a nice texture to the dish.

Another vegetable that works really well is baby bok choy. I slice it in half and add it to the pot of steaming chicken during the last 5–8 minutes of steaming. There’s no need to season the bok choy separately; just pour some of the scallion sauce over it after steaming, and it will absorb all the flavor.

Lastly, I like to add fresh pepper slices to the sauce for a pleasant kick. 

Conclusion

I’m still in awe of how effortless this dish is and how many variations you can create with it. Who said steamed chicken is boring or not flavorful? Definitely not over here. On top of that, you can have dinner ready in about 30 minutes, which makes it perfect for busy days. I truly believe your family will enjoy this simple and comforting meal. It’s definitely worth trying, if you ask me. If “don’t judge a book by its cover” were a dish, it would be this one. I hope you’ll give it a try.

xx,
Cher

The videos that inspired me to make this Steamed Scallion and Ginger Chicken

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