Simple Salted Steamed Chicken
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A tender and juicy salted chicken dish made with minimal ingredients. The combination of salt, Shaoxing wine, and a cornstarch-oil coating locks in moisture for a perfect weekday meal.
- Time
- 60 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 450 g
- 6 g
- 15 g
- 3 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 480 g before cooking, which is about 240 g per serving.
Steps
Place the two whole chicken thighs in a bowl and add a generous amount of salt.
Add the Shaoxing wine to the chicken.
Rub the salt and the Shaoxing wine thoroughly into the chicken thighs, ensuring they are evenly coated.
Add the cornstarch to the chicken and rub it in; this will give the outer layer a smooth texture.
Coat the chicken with a small amount of oil to lock in the moisture.
Let the chicken marinate for about 30 minutes.
Prepare a steamer and bring the water to a rolling boil.
Place the chicken in the steamer and steam on high heat for 20 to 25 minutes.
Remove from the steamer and serve while hot and juicy.
Notes
For the best results, serve with a ginger scallion sauce as suggested in the comments. If you don't have Shaoxing wine, dry sherry is a common substitute. Do not wash the salt off before steaming, as it provides the primary seasoning.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 507
- Protein
- 43 g
- Carbs
- 2 g
- Fat
- 34 g
- Fiber
- 0 g
Where the calories come from
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