Qingzheng Jiang Cong Ji

This steamed chicken is delicate, juicy, and clean-tasting, with the warmth of ginger and the freshness of spring onion in every bite. A light soy dipping sauce adds savoriness without weighing the dish down, making it ideal for a simple low-fat meal.

Nutrition · per serving

184kcal

35gProtein

4gCarbs

3.5gFat

0.6gFiber

2 servings

Ingredients

12 items

Chicken and aromatics

chicken breast, skinless300 g

fresh ginger, thinly sliced20 g

spring onions, cut into 5 cm lengths25 g

Shaoxing rice wine10 ml

fine salt2 g

white pepper0.5 g

Ginger soy dipping sauce

light soy sauce20 ml

fresh ginger, finely minced10 g

spring onion, finely sliced10 g

sesame oil5 ml

warm water15 ml

sugar2 g

Tips

•For even cooking, choose a chicken breast of uniform thickness or lightly butterfly the thickest section.
•If you do not have Shaoxing wine, dry sherry is the closest substitute.
•A plate with a shallow rim is best, as it catches the flavorful chicken juices without letting them spill into the steamer.
•To keep the dish low-fat, the sauce uses only a small amount of sesame oil; do not increase it too much if you want similar nutrition.

Steps

1
Set up a steamer and bring the water to a steady boil over medium-high heat. While it heats, pat the chicken dry so it steams cleanly rather than shedding excess moisture.
300 g chicken breast, skinless
2
Lay the chicken breast on a heatproof plate that fits inside the steamer. Rub with the rice wine, salt, and white pepper, then scatter the sliced ginger and spring onion over and under the chicken for even fragrance.
300 g chicken breast, skinless10 ml Shaoxing rice wine2 g fine salt0.5 g white pepper20 g fresh ginger, thinly sliced25 g spring onions, cut into 5 cm lengths
3
Steam the chicken, covered, for 12-14 minutes until the thickest part reaches 74°C and the juices run clear. Avoid overcooking; chicken breast stays tender when just cooked through.
300 g chicken breast, skinless
4
While the chicken steams, make the dipping sauce by stirring together the soy sauce, minced ginger, sliced spring onion, sesame oil, warm water, and sugar until the sugar dissolves.
20 ml light soy sauce10 g fresh ginger, finely minced10 g spring onion, finely sliced5 ml sesame oil15 ml warm water2 g sugar
5
Remove the plate from the steamer and let the chicken rest for 3 minutes so the juices settle. Discard the larger ginger slices and spring onion pieces if desired, then slice the chicken against the grain for the most tender texture.
300 g chicken breast, skinless20 g fresh ginger, thinly sliced25 g spring onions, cut into 5 cm lengths
6
Arrange the sliced chicken on a serving plate, spoon over a little of the steaming juices if you like, and serve immediately with the ginger soy dipping sauce on the side.
300 g chicken breast, skinless20 ml light soy sauce10 g fresh ginger, finely minced10 g spring onion, finely sliced5 ml sesame oil

Origin & History

Gentle steamed chicken dishes are common in Chinese home cooking, where steaming is valued for preserving the natural flavor and texture of good ingredients. Ginger and spring onion are a classic aromatic pairing across many regional cuisines in China, especially for light poultry and fish preparations.

chinese chicken steamed lowfat beginner ginger weeknight

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Steps

Set up a steamer and bring the water to a steady boil over medium-high heat. While it heats, pat the chicken dry so it steams cleanly rather than shedding excess moisture.

300 g chicken breast, skinless

Lay the chicken breast on a heatproof plate that fits inside the steamer. Rub with the rice wine, salt, and white pepper, then scatter the sliced ginger and spring onion over and under the chicken for even fragrance.

300 g chicken breast, skinless10 ml Shaoxing rice wine2 g fine salt0.5 g white pepper20 g fresh ginger, thinly sliced25 g spring onions, cut into 5 cm lengths

Steam the chicken, covered, for 12-14 minutes until the thickest part reaches 74°C and the juices run clear. Avoid overcooking; chicken breast stays tender when just cooked through.

300 g chicken breast, skinless

While the chicken steams, make the dipping sauce by stirring together the soy sauce, minced ginger, sliced spring onion, sesame oil, warm water, and sugar until the sugar dissolves.

20 ml light soy sauce10 g fresh ginger, finely minced10 g spring onion, finely sliced5 ml sesame oil15 ml warm water2 g sugar

Remove the plate from the steamer and let the chicken rest for 3 minutes so the juices settle. Discard the larger ginger slices and spring onion pieces if desired, then slice the chicken against the grain for the most tender texture.

300 g chicken breast, skinless20 g fresh ginger, thinly sliced25 g spring onions, cut into 5 cm lengths

Arrange the sliced chicken on a serving plate, spoon over a little of the steaming juices if you like, and serve immediately with the ginger soy dipping sauce on the side.

300 g chicken breast, skinless20 ml light soy sauce10 g fresh ginger, finely minced10 g spring onion, finely sliced5 ml sesame oil

Origin & History