This Chinese-inspired Steamed Chicken Wings is my go-to recipe for a lazy dinner when I yearn for a meal that is both light, nourishing yet easy to make. Simply marinate the chicken wings for an hour, followed by a quick 15-minute steam.
Table of Contents
Inspirations for this recipe
I drew inspiration for these steamed chicken wings from the poached chicken in Hainanese chicken rice. (I also have a recipe for Instant Pot Hainanese Chicken Rice, really a quick fix for your meal.)
The only thing required for this recipe is a bit of preparation since we need some time to marinate the chicken wings before steaming.
The chicken is succulent, cloaked in a delectable savory sauce. Goji berries add a sweet touch, while shiitake mushrooms bring a delightful chewy, meaty texture with loads of umami flavor.
Ingredients
- Chicken Wings: Chicken thighs also work
- Ginger and scallions: Popular ingredients in Chinese cuisine.
- Chinese cooking wine: Can be replaced with sake or sherry cooking wine.
- Seasonings: Light soy sauce, oyster sauce, sugar, sesame oil.
- Goji berries and shiitake: Optional, but they enhance the umami flavors of the dish.
- Starch (cornstarch, tapioca starch, or potato starch): Helps the sauce adhere to the chicken.
Related Recipes | More tasty Asian Chicken Recipes
(Vietnamese Lemongrass Chicken with Rice Noodles)
Instructions
1
MARINATE THE CHICKEN
- Separate the chicken wings. We use only the drumette and wingette; save the tips to cook chicken broth or phở gà (chicken pho).
- Use a knife or fork to prick the chicken; it helps the marinade penetrate better.
- Thinly slice the ginger into strips and finely chop the white part of the scallions. Cut the green part into 2-inch (5cm) pieces.
- If you use dehydrated shiitake mushrooms, soak them in water for 3-4 hours, squeeze them, and then cut them into slices.
- Mix the chicken with all seasonings, scallions, ginger, and cornstarch. Then add shiitake mushrooms and goji berries; mix well. Let it marinate for at least 1 hour or overnight.
2
STEAM THE CHICKEN
- Before steaming, let the chicken come to room temperature for 20-30 minutes.
- Place the chicken and all marinade in a deep plate. Steam over medium-high heat for 15 minutes. Add the green part of the scallions; steam for another 3 minutes.
- Serve the steamed chicken wings hot with steamed rice (check out my microwaved jasmine rice).
- The traditional ginger scallion sauce is fantastic. But if you’re feeling a bit adventurous, make some Vietnamese dipping fish sauce and Vietnamese green onion oil. Drizzle that goodness over the chicken and rice, and I guarantee it’ll be an amazing surprise.
More ideas for less-than-30-minute meals
Easy Steamed Chicken Wings (Chinese Style)
For a simple yet satisfying dinner, this Chinese-inspired Steamed Chicken Wings is my go-to when I crave a light and nourishing meal. Just marinate the chicken wings for an hour and then steam them for a quick 15 minutes.
Ingredients
- 1.2 pound chicken wings (550g)
- 1 sprig green onion
- 1 thumb-sized piece ginger
- 1½ tbsp light soy sauce (to your taste)
- 1 tbsp oyster sauce (to your taste)
- ½ tbsp sugar (to your taste)
- 1 tbsp Chinese cooking wine (or sake, sherry cooking wine)
- ½ tbsp sesame oil
- 1 tbsp cornstarch (or tapioca starch, potato starch)
- 4 piece shiitake (optional)
- 1 tbsp goji berry (optional)
Instructions
Marinate the chicken
- Separate the chicken wings, using only the drumette and wingette; save the tips for making chicken broth or phở gà (chicken pho).
- Use a knife or fork to prick the chicken; this helps the marinade penetrate better.
- Slice the ginger into thin strips and finely chop the white part of the scallions; for the green part, cut into 2-inch (5cm) pieces.
- If using dehydrated shiitake mushrooms, soak them in water for 3-4 hours, squeeze them, and then cut them into slices.
- Combine the chicken with all the seasonings, scallions, ginger, and cornstarch. Then add shiitake mushrooms and goji berries; mix well. Let it marinate for at least 1 hour or overnight.
Steam the chicken
- Let the chicken come to room temperature for 20-30 minutes before steaming.
- Put the chicken and all the marinade in a deep plate. Steam over medium-high heat for 15 minutes. Add the green part of the scallions and steam for an additional 3 minutes.
- Serve the hot steamed chicken wings with steamed rice.
Tried this recipe?Let us know how it was!
