Steamed ginger chicken

This home-style dish is the kind of thing my family ate all the time when I was growing up, and it’s easy to see why it’s a firm favourite – it’s simple to make, fast and quite delicious.

Recipe from Asian Cookery School by Adam Liaw (Hachette, RRP $49.99) - Get 30% off the RRP - Order your special signed copy today!*

Also try Adam's Lemongrass beef and Porkbelly and prawn fresh rice paper rolls.


1 tbsp grated ginger
1 tbsp Shaoxing wine
1 tsp soy sauce
1 tsp cornflour
½ tsp salt
½ tsp sugar
2 thick spring onions, trimmed and finely chopped
600g chicken thigh fillets, cut into 5cm chunks
¼ cup coriander leaves, to serve


  1. Combine the ginger, Shaoxing wine, soy sauce, cornflour, salt, sugar, spring onions, and chicken pieces in a large bowl. Mix well, and set aside for at least 15 minutes.
  2. Arrange the marinated chicken in a single layer on a heatproof serving plate that will fit inside your bamboo steamer. Bring plenty of water to the boil in a saucepan or wok under the steamer, place the plate of chicken inside the steamer, cover and steam for 10 minutes.
  3. Remove the plate from the steamer and allow to stand for a minute. Scatter the chicken with the coriander and serve immediately.


  • The chicken will release flavourful juices during cooking, so use a shallow dish with a lip to catch them. Be careful not to spill the juices when taking the dish out of the steamer.
  • To grate the ginger, peel it by scraping the skin away with a teaspoon and grate it as finely as possible using a Japanese grater, a rasp grater or the bumpy side of a box grater.
  • Coriander has flavour through the entire plant, from the roots to the leaves, and it’s all edible. If you want a stronger coriander flavour in the dish, mix chopped coriander stems and roots with the chicken and steam it all together, scattering the leaves over to serve.