How to Cook Steam Chicken

Last Updated: March 4, 2020

Steamed whole chicken has long been a staple in Asian kitchens; however, it has only recently moved into Western cuisine. The recipe calls for surprisingly few ingredients, but provides a delicious, fall-off-the-bone bird.

Ingredients

3.5 lb. (1.6kg) whole chicken
1 cup (237ml) water
1 cup (237ml) white wine
1.5-inch (4cm) piece of fresh ginger root
1 bunch of green onions
3 cloves of garlic
Salt
Pepper

Part 1

Part 1 of 3:

Prepping the Chicken

1
Purchase a bamboo steamer from an Asian market or online. The bamboo basket is sturdy, but will allow the water below to permeate the basket. It is a kitchen essential and can be purchased at relatively low cost.
2
Choose a good quality chicken. Chefs recommend organic, free-range chicken, since the flavor of the bird is more prevalent in this recipe. Save the battery chicken dishes for dish that is covered in sauce.

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3
Defrost your chicken, if it isn’t already defrosted. Leave it in the refrigerator for one day to ensure the cavity is completely defrosted. Then, use it as soon as possible once it is ready.
4
Dress your chicken. Sprinkle salt on the outside and inside of the cavity. Repeat with pepper to taste.
5
Peel your ginger and garlic. Shred the ginger and dice the garlic.
6
Chop green onions into two-inch (5cm) pieces. Stuff two-thirds of the garlic, ginger and chicken into the bird. Save the rest for the steamer basket.

Part 2

Part 2 of 3:

Prepping the Steamer

1
Set the bamboo basket in the Dutch oven. Arrange the green onions, ginger and garlic in the bottom.
2
Set the chicken atop the vegetables with the breast side up. It should fit snugly but completely with the Dutch oven lid on. You will not need to use the top of the steamer basket.
3
Pour the water and wine into the Dutch oven using a one to one ratio. Add more if your Dutch oven is larger and you don’t think there is enough liquid to create steam for more than one hour. Keep the ratio the same.

Part 3

Part 3 of 3:

Cooking the Chicken

1
Bring the liquid to a boil. Once it is a roiling boil, reduce the heat to low.
2
Cover the pot. Then, allow it to simmer for about one hour.
3
Check the chicken by removing the lid on the pot. Then, make several slits in the breast. If the juices run clear, it is ready.
4
Remove the chicken and let it rest for 10 minutes. Cover it in foil.
5
Opt to save the liquid for stock or simmer it uncovered to create a sauce.
6
Finished.

Community Q&A

Question

How can I cook it over a campfire?

GrowingNana

Community Answer

Follow the same steps, but raise the dutch oven above the flames with a grill, and be sure to add more liquids, as the campfire will evaporate them quickly. You can cook it over hot coals, but try to avoid open flames or stirring up the ashes.
Question

What would the cook time be for a whole boneless rolled chicken?

KateyKate

Community Answer

The absolute best way to ensure chicken is to use a digital thermometer. Insert the probe into the center-most part of the chicken, the part that takes the longest to cook, being sure not to push it far enough that it touches the pan. Once the thermometer reaches 165 degrees F, allow the chicken to rest for 5 minutes and you're good to go!