14 Simple Easy Steam Chicken Recipes for Beginners
Kickstart your culinary journey with these 14 simple and easy steam chicken recipes, perfect for beginners looking to whip up quick, healthy, and delicious meals. Whether you’re craving comfort food or aiming for a light dinner, steaming brings out the best in chicken, keeping it juicy and flavorful. Dive into our roundup and discover how effortless and satisfying home cooking can be!
Garlic and Ginger Steam Chicken
Kneading through the memories of my grandmother’s kitchen, I recall the simplicity and depth of flavors in her steam chicken, a dish that whispers comfort with every bite. Today, I share a version infused with the vibrant duo of garlic and ginger, a testament to the beauty of minimal ingredients yielding maximum flavor.
Ingredients
- 1 whole pasture-raised chicken, about 3 lbs, cleaned and patted dry
- 3 tbsp freshly grated ginger
- 4 cloves garlic, minced
- 2 tbsp clarified butter
- 1 tsp sea salt
- 1/2 cup filtered water
Instructions
- In a small bowl, combine the grated ginger, minced garlic, and sea salt to form a paste.
- Gently rub the paste all over the chicken, including under the skin, to ensure even flavor distribution.
- Place the chicken in a steamer basket, breast side up, and let it marinate at room temperature for 30 minutes.
- Heat the clarified butter in a pan over medium heat until it shimmers, then drizzle it over the chicken for added richness.
- Pour the filtered water into the steamer pot, ensuring it doesn’t touch the chicken, and bring to a boil over high heat.
- Once boiling, reduce the heat to medium-low, cover the steamer, and steam the chicken for 45 minutes, or until the internal temperature reaches 165°F at the thickest part of the thigh.
- Let the chicken rest, covered, for 10 minutes before carving to allow the juices to redistribute.
With each slice, the chicken reveals its succulence, the garlic and ginger melding into a melody of warmth and zest. Serve it atop a bed of jasmine rice, the grains eagerly soaking up the aromatic juices, for a meal that feels like a gentle embrace.
Soy Sauce Steam Chicken
On a quiet evening, when the kitchen feels like a sanctuary, there’s something profoundly comforting about preparing a dish that’s both simple and deeply flavorful. Soy sauce steam chicken, with its tender meat and aromatic broth, is just such a dish, offering a gentle reminder of the beauty in simplicity.
Ingredients
- 1 whole pasture-raised chicken, about 3 lbs, cleaned and patted dry
- 1/4 cup premium soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp freshly grated ginger
- 2 cloves garlic, thinly sliced
- 1 tsp raw cane sugar
- 1/2 cup filtered water
- 2 scallions, finely chopped for garnish
Instructions
- In a large mixing bowl, combine the soy sauce, Shaoxing wine, grated ginger, sliced garlic, and raw cane sugar, stirring until the sugar dissolves completely.
- Place the chicken in the bowl, ensuring it’s fully submerged in the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Transfer the chicken and marinade to a deep pot, adding the filtered water. The liquid should come halfway up the sides of the chicken.
- Cover the pot with a tight-fitting lid and bring to a gentle simmer over medium-low heat, maintaining a steady temperature of 200°F.
- Steam the chicken for 45 minutes, resisting the urge to open the lid, as this will release valuable steam and heat.
- After 45 minutes, carefully remove the lid and check the chicken’s internal temperature with a meat thermometer; it should read 165°F at the thickest part of the thigh.
- Once cooked, let the chicken rest in the pot for 10 minutes before transferring to a serving platter, garnishing with chopped scallions.
Lightly pulling apart the chicken reveals its succulence, each piece infused with the marinade’s umami richness. Serve it over a bed of jasmine rice, allowing the grains to soak up the flavorful broth, or alongside steamed greens for a balanced meal.
Lemon Grass Steam Chicken
Today, as the morning light filters through my kitchen window, I find myself drawn to the simplicity and elegance of a dish that whispers of distant lands yet feels intimately familiar. Lemon Grass Steam Chicken, with its delicate balance of aromatic herbs and tender poultry, is a testament to the beauty of minimalism in cooking.
Ingredients
- 2 lbs free-range chicken thighs, skin-on
- 3 stalks fresh lemongrass, bruised and cut into 2-inch pieces
- 4 cloves garlic, finely minced
- 1 tbsp freshly grated ginger
- 2 tbsp fish sauce
- 1 tbsp raw honey
- 1/2 cup coconut water
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp cilantro leaves, for garnish
Instructions
- In a large mixing bowl, combine the chicken thighs, lemongrass, garlic, ginger, fish sauce, honey, coconut water, sea salt, and black pepper. Marinate for at least 30 minutes at room temperature, allowing the flavors to meld.
- Prepare a steamer by filling the bottom pot with water and bringing it to a gentle boil over medium-high heat. The water should not touch the steamer basket.
- Arrange the marinated chicken thighs in a single layer in the steamer basket, ensuring the lemongrass pieces are tucked beneath the chicken for maximum flavor infusion.
- Cover the steamer and steam the chicken for 25 minutes over medium heat. The chicken is done when the juices run clear and a meat thermometer reads 165°F when inserted into the thickest part of the thigh.
- Carefully remove the steamer basket from the pot. Transfer the chicken to a serving platter, garnishing with fresh cilantro leaves before serving.
Perfectly steamed, the chicken emerges succulent and fragrant, with the lemongrass imparting a citrusy brightness that elevates the dish. Serve it alongside jasmine rice to soak up the aromatic juices, or slice it thinly for a refreshing salad topping.
Coconut Milk Steam Chicken
Venturing into the realm of comforting, aromatic dishes, this recipe brings the tender embrace of coconut milk steam chicken to your table. It’s a dish that whispers of tropical breezes and the gentle warmth of home cooking, perfect for those evenings when the world outside slows down.
Ingredients
- 1.5 lbs free-range chicken thighs, skin-on
- 1 cup full-fat coconut milk
- 2 tbsp fish sauce
- 1 tbsp freshly grated ginger
- 2 cloves garlic, minced
- 1 stalk lemongrass, bruised and cut into 2-inch pieces
- 1 tbsp coconut sugar
- 1/2 tsp freshly ground black pepper
- 1/4 cup cilantro leaves, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- In a large mixing bowl, combine the chicken thighs, coconut milk, fish sauce, ginger, garlic, lemongrass, coconut sugar, and black pepper. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.
- Prepare a steamer by bringing water to a boil over high heat. Reduce to a simmer once boiling.
- Transfer the marinated chicken and its liquid to a heatproof dish that fits inside your steamer. Ensure the dish is elevated above the water level.
- Cover the steamer and steam the chicken for 25 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer.
- Carefully remove the dish from the steamer. Discard the lemongrass pieces.
- Garnish the chicken with cilantro leaves and serve immediately with lime wedges on the side.
As you savor this dish, notice how the coconut milk tenderizes the chicken, creating a melt-in-your-mouth texture that’s richly flavored yet subtly sweet. For an extra touch, serve it over a bed of jasmine rice to soak up the aromatic sauce, or alongside a crisp, green salad for contrast.
Herbal Steam Chicken
Comfort comes in many forms, and today, it arrives as a tender, aromatic dish that whispers of home and hearth. Herbal steam chicken, a gentle melody of flavors, invites you to pause and savor the moment, blending simplicity with depth in every bite.
Ingredients
- 1 whole pasture-raised chicken, approximately 3 lbs, cleaned and patted dry
- 2 tbsp clarified butter
- 1 cup fresh herbs (a mix of thyme, rosemary, and sage), finely chopped
- 3 cloves garlic, minced
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup dry white wine
- 1 cup chicken broth, homemade preferred
Instructions
- Preheat your steamer to 212°F, ensuring the water is at a gentle boil before adding the chicken.
- Rub the chicken inside and out with clarified butter, ensuring an even coating for moisture and flavor.
- Combine the chopped herbs, minced garlic, sea salt, and black pepper in a small bowl to create a fragrant rub.
- Generously apply the herb rub over the chicken, under the skin, and inside the cavity for maximum flavor penetration.
- Place the chicken in the steamer basket, breast side up, and cover tightly to trap the steam.
- Steam for 45 minutes, then carefully pour the white wine and chicken broth over the chicken, resealing the steamer to continue cooking.
- After an additional 15 minutes, check for doneness; the chicken should reach an internal temperature of 165°F at the thickest part of the thigh.
- Remove from the steamer and let rest for 10 minutes before carving to allow the juices to redistribute.
Kindness to your palate, this dish offers a succulent texture and a melody of herbal notes that dance lightly with each forkful. Serve it atop a bed of wild rice or alongside roasted root vegetables for a meal that comforts and delights.
Black Pepper Steam Chicken
How quietly the flavors meld in this dish, a tender embrace of spice and succulence that feels like a whispered secret between the cook and the ingredients.
Ingredients
- 1 whole pasture-raised chicken, approximately 3 lbs, cut into serving pieces
- 2 tbsp freshly ground black pepper
- 1 tbsp clarified butter
- 1 cup homemade chicken stock
- 2 tbsp soy sauce
- 1 tsp fine sea salt
- 3 cloves garlic, minced
- 1 inch ginger, julienned
Instructions
- In a large mixing bowl, combine the chicken pieces with the freshly ground black pepper, soy sauce, and fine sea salt. Ensure each piece is evenly coated. Let marinate at room temperature for 30 minutes to allow the flavors to penetrate.
- Heat the clarified butter in a heavy-bottomed skillet over medium heat until it shimmers but does not smoke. Add the minced garlic and julienned ginger, sautéing until fragrant, about 1 minute.
- Add the marinated chicken pieces to the skillet, searing each side until golden brown, approximately 3 minutes per side. This step locks in the juices and adds depth to the dish.
- Pour in the homemade chicken stock, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Bring to a gentle simmer.
- Cover the skillet with a tight-fitting lid, reducing the heat to low. Steam the chicken for 25 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
- Remove the lid in the last 5 minutes of cooking to allow the sauce to reduce slightly, enhancing its richness and coating the chicken beautifully.
Perfectly steamed, the chicken emerges fork-tender, with the black pepper lending a warm, aromatic heat that’s balanced by the savory depth of the stock. Serve it atop a bed of jasmine rice, allowing the grains to soak up the flavorful sauce, or alongside steamed greens for a lighter touch.
Chili Steam Chicken
Amidst the quiet hum of the kitchen, there’s a dish that whispers comfort and warmth, a Chili Steam Chicken that marries the gentle heat of chilies with the tender embrace of steamed poultry. It’s a recipe that doesn’t rush, inviting you to savor each step as much as the final bite.
Ingredients
- 1 whole pasture-raised chicken, about 3 lbs, cleaned and patted dry
- 2 tbsp clarified butter
- 1 cup homemade chicken stock
- 3 fresh red chilies, finely sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp rice vinegar
- 1/4 cup fresh cilantro, chopped
Instructions
- In a large mixing bowl, combine the chicken with clarified butter, ensuring it’s evenly coated for a golden finish.
- Season the chicken inside and out with sea salt and freshly ground black pepper, massaging the spices gently into the skin.
- Stuff the cavity with minced garlic, grated ginger, and half of the sliced chilies to infuse the meat with aromatic heat.
- Place the chicken in a steamer basket over a pot of simmering homemade chicken stock, covering tightly to trap the steam.
- Steam the chicken on medium heat for 45 minutes, or until the internal temperature reaches 165°F at the thickest part of the thigh.
- Remove the chicken from the steamer and let it rest for 10 minutes to redistribute the juices evenly.
- Drizzle the rested chicken with rice vinegar and garnish with the remaining sliced chilies and fresh cilantro before serving.
Velvety in texture with a subtle kick, this Chili Steam Chicken is a testament to the beauty of simplicity. Serve it atop a bed of jasmine rice to soak up the fragrant juices, or alongside crisp, steamed greens for a contrast in textures.
Mushroom Steam Chicken
Lingering in the quiet of the kitchen, the thought of combining earthy mushrooms with tender chicken under a gentle steam feels like a whisper of comfort, a dish that promises warmth without heaviness.
Ingredients
- 1.5 lbs free-range chicken thighs, skin-on
- 2 cups wild mushrooms, thinly sliced
- 3 tbsp clarified butter
- 1 cup chicken stock, homemade preferred
- 2 tbsp fresh thyme leaves
- 1 tsp sea salt, finely ground
- 1/2 tsp black pepper, freshly cracked
Instructions
- Preheat a heavy-bottomed skillet over medium heat (350°F) and add clarified butter, allowing it to coat the bottom evenly.
- Season the chicken thighs with sea salt and black pepper, then place them skin-side down in the skillet, searing for 5-7 minutes until golden brown.
- Flip the chicken thighs, add the wild mushrooms and thyme around them, and pour in the chicken stock, ensuring it doesn’t cover the chicken completely.
- Cover the skillet with a tight-fitting lid, reduce the heat to low (275°F), and steam for 20 minutes, checking occasionally to ensure the liquid doesn’t evaporate completely.
- Remove the lid in the last 5 minutes to allow the sauce to reduce slightly, creating a more concentrated flavor.
- Tip: For an even more tender result, let the chicken rest covered for 5 minutes off the heat before serving.
- Tip: The mushrooms should be silky and the chicken fork-tender; if not, steam for an additional 3-5 minutes.
- Tip: Serve over a bed of creamy polenta to soak up the flavorful juices.
As the steam lifts, it reveals chicken so tender it nearly falls apart, with mushrooms that have absorbed every bit of the rich, herby broth. A drizzle of the reduced sauce over the top adds a glossy finish that’s as pleasing to the eye as it is to the palate.
Pandan Leaves Steam Chicken
Reflecting on the quiet moments before the day begins, there’s something deeply comforting about the aroma of pandan leaves mingling with the subtle sweetness of chicken, a dish that whispers of home and warmth.
Ingredients
- 1.5 lbs free-range chicken thighs, skin-on
- 4 pandan leaves, tied into knots
- 2 tbsp coconut aminos
- 1 tbsp sesame oil
- 1 tsp finely grated ginger
- 2 cloves garlic, minced
- 1/2 cup unsweetened coconut milk
- 1/4 tsp sea salt
- 1/4 tsp freshly ground white pepper
Instructions
- In a large mixing bowl, combine the chicken thighs with coconut aminos, sesame oil, ginger, garlic, sea salt, and white pepper. Marinate for 30 minutes at room temperature, ensuring each piece is evenly coated.
- Arrange the marinated chicken in a single layer in a heatproof dish that fits inside your steamer. Nestle the knotted pandan leaves among the chicken pieces.
- Pour the coconut milk over the chicken, ensuring it’s evenly distributed. This will create a rich, aromatic sauce as it steams.
- Prepare your steamer by bringing water to a boil over high heat. Once boiling, reduce the heat to medium to maintain a steady steam.
- Place the dish in the steamer, cover, and steam for 25 minutes. The chicken is done when it reaches an internal temperature of 165°F and the juices run clear.
- Carefully remove the dish from the steamer. Discard the pandan leaves before serving to reveal the tender, flavorful chicken beneath.
Now, the chicken emerges succulent and fragrant, the pandan leaves having imparted their unique, grassy sweetness. Serve it over a bed of jasmine rice, allowing the creamy coconut sauce to seep into every grain, or alongside steamed vegetables for a lighter touch.
White Pepper Steam Chicken
Venturing into the realm of comforting, homely dishes, this recipe brings forward a dish that whispers of simplicity and warmth, a gentle reminder of the quiet joys found in the kitchen. It’s a dish that doesn’t rush, much like the slow, reflective moments we cherish.
Ingredients
- 1 whole pasture-raised chicken, approximately 3 lbs, cleaned and patted dry
- 2 tbsp white pepper powder, freshly ground
- 1 tbsp sea salt
- 2 tbsp Shaoxing wine
- 1 inch ginger, julienned
- 2 green onions, cut into 2-inch lengths
- 1 tbsp sesame oil
Instructions
- In a small bowl, combine the white pepper powder and sea salt, then rub this mixture evenly all over the chicken, including under the skin and inside the cavity, for a thorough seasoning.
- Place the chicken in a large, heatproof bowl, then drizzle with Shaoxing wine, ensuring it’s evenly coated. Let it marinate at room temperature for 30 minutes to allow the flavors to meld.
- Scatter the julienned ginger and green onions over and inside the chicken, then drizzle with sesame oil for a fragrant finish.
- Prepare a steamer by filling a pot with water up to the steamer’s bottom level and bringing it to a boil over high heat. Once boiling, reduce the heat to medium to maintain a steady steam.
- Place the bowl with the chicken in the steamer, cover with a lid, and steam for 45 minutes, or until the chicken is fully cooked and the juices run clear when pierced at the thigh.
- Carefully remove the bowl from the steamer, letting the chicken rest for 10 minutes before carving to allow the juices to redistribute.
When served, the chicken reveals a tender, almost melting texture, with the white pepper offering a subtle warmth that lingers gently. Pair it with steamed jasmine rice to soak up the aromatic juices, or alongside blanched greens for a contrast in textures.
Oyster Sauce Steam Chicken
Flickering through the memories of family dinners, there’s a dish that stands out, not just for its simplicity but for the depth of flavor it brings to the table. Oyster sauce steam chicken, a humble yet profound dish, whispers stories of home and hearth with every tender bite.
Ingredients
- 1 whole pasture-raised chicken, about 3 lbs, cut into serving pieces
- 3 tbsp premium oyster sauce
- 1 tbsp light soy sauce
- 1 tsp toasted sesame oil
- 2 cloves garlic, finely minced
- 1 inch ginger, julienned
- 2 green onions, cut into 2-inch lengths
- 1/4 cup water
Instructions
- In a large mixing bowl, combine the chicken pieces with oyster sauce, light soy sauce, toasted sesame oil, minced garlic, and julienned ginger. Marinate for 30 minutes at room temperature to allow the flavors to meld.
- Arrange the marinated chicken pieces in a single layer on a heatproof plate that fits inside your steamer. Scatter the green onions over the chicken.
- Pour water into the steamer pot and bring to a boil over high heat. Once boiling, carefully place the plate of chicken into the steamer.
- Cover the steamer and reduce the heat to medium. Steam the chicken for 25 minutes, ensuring the water does not completely evaporate.
- After 25 minutes, check the chicken for doneness by piercing the thickest piece with a fork; the juices should run clear.
- Remove the plate from the steamer and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Zestfully tender, the chicken melts away with a savory sweetness from the oyster sauce, while the ginger and garlic add a gentle warmth. Serve it over a bed of jasmine rice to soak up the succulent juices, or alongside steamed greens for a lighter touch.
Sesame Oil Steam Chicken
Moments like these, when the kitchen is quiet and the morning light filters through the window, remind me why I cherish the simplicity of cooking. Today, I’m drawn to the delicate flavors of ‘Sesame Oil Steam Chicken,’ a dish that whispers comfort with every bite.
Ingredients
- 1 whole pasture-raised chicken, about 3 lbs, cleaned and patted dry
- 3 tbsp toasted sesame oil
- 1 tbsp finely grated fresh ginger
- 2 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1 tsp sea salt
- 1/4 tsp freshly ground white pepper
- 2 scallions, thinly sliced for garnish
Instructions
- In a small bowl, combine the toasted sesame oil, grated ginger, minced garlic, sea salt, and white pepper to create a marinade.
- Generously rub the marinade all over the chicken, including under the skin and inside the cavity, to ensure even flavor distribution.
- Place the chicken in a heatproof dish that fits inside your steamer, then pour the chicken broth around the chicken to keep it moist during steaming.
- Bring water in the steamer to a boil over high heat, then reduce to medium to maintain a steady steam. Carefully place the dish with the chicken in the steamer.
- Cover and steam for 45 minutes, or until the chicken’s internal temperature reaches 165°F when measured at the thickest part of the thigh.
- Once cooked, remove the chicken from the steamer and let it rest for 10 minutes to allow the juices to redistribute.
- Garnish with thinly sliced scallions before serving.
When the chicken is ready, its flesh is impossibly tender, falling away at the slightest touch, while the sesame oil imparts a nutty richness that’s both subtle and profound. Serve it atop a bed of jasmine rice to soak up the aromatic juices, or alongside steamed greens for a lighter touch.
Five Spice Steam Chicken
Venturing into the realm of aromatic spices and tender poultry, this dish marries the warmth of five spice with the delicate texture of steam-cooked chicken, creating a harmony of flavors that’s both comforting and exotic.
Ingredients
- 1 whole pasture-raised chicken, approximately 3 lbs, cleaned and patted dry
- 2 tbsp five spice powder
- 1 tbsp sea salt
- 1 tbsp raw cane sugar
- 2 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 3 slices fresh ginger, julienned
- 2 green onions, cut into 2-inch segments
Instructions
- In a small bowl, combine the five spice powder, sea salt, and raw cane sugar to create a dry rub.
- Evenly coat the chicken with the dry rub, ensuring to massage it into the skin and cavity for full flavor penetration.
- Drizzle the Shaoxing wine, light soy sauce, and sesame oil over the chicken, followed by placing the julienned ginger and green onion segments inside the cavity.
- Let the chicken marinate at room temperature for 30 minutes to allow the flavors to meld.
- Prepare a steamer by bringing water to a boil over high heat. Place the chicken on a heatproof plate that fits inside the steamer.
- Once the water is boiling, reduce the heat to medium and carefully place the plate with the chicken into the steamer. Cover and steam for 45 minutes, ensuring the water does not completely evaporate.
- After steaming, let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
Yielding a succulent and fragrant dish, the chicken emerges with a skin that’s subtly spiced and meat that falls effortlessly off the bone. Serve it atop a bed of jasmine rice to soak up the aromatic juices, or alongside blanched greens for a contrast in textures.
Honey Glazed Steam Chicken
Venturing into the kitchen on a quiet morning, the thought of preparing something both comforting and elegant led me to this honey glazed steam chicken. It’s a dish that whispers of home yet stands proudly at any dinner table, its flavors deep and its texture impossibly tender.
Ingredients
- 1 whole pasture-raised chicken, about 4 lbs
- 3 tbsp raw, unfiltered honey
- 2 tbsp soy sauce, preferably aged
- 1 tbsp rice vinegar
- 1 tsp freshly grated ginger
- 2 cloves garlic, minced
- 1/2 cup chicken stock, homemade preferred
- 1 tbsp sesame oil
- 1/4 tsp white pepper, freshly ground
- 2 scallions, thinly sliced for garnish
Instructions
- Rinse the chicken under cold water and pat dry thoroughly with paper towels to ensure the skin crisps nicely.
- In a small bowl, whisk together honey, soy sauce, rice vinegar, ginger, garlic, chicken stock, sesame oil, and white pepper until fully combined.
- Place the chicken in a steamer basket over boiling water, cover, and steam for 45 minutes, or until the internal temperature reaches 165°F at the thigh.
- Every 15 minutes, baste the chicken with the honey glaze mixture to build layers of flavor.
- Once cooked, let the chicken rest for 10 minutes before slicing to allow the juices to redistribute.
- Garnish with sliced scallions before serving.
Just as the first bite reveals the chicken’s succulent texture, the glaze’s sweet and savory balance invites a second. Serve it atop a bed of jasmine rice, letting the grains soak up the glossy sauce, or alongside crisp, steamed greens for contrast.
Conclusion
Kickstart your culinary journey with these 14 simple, easy steam chicken recipes perfect for beginners! Each dish promises a delicious, healthy meal that’s sure to impress. We’d love to hear which recipes become your favorites—drop us a comment below. Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to discover. Happy steaming!
