Name: Easy Steamed Chicken Wings (Chinese Style)
Prep time: 60 min
Cook time: 15 min
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))

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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.

❤️ 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.

Delicious and aromatic Instant Pot Hainan Chicken Rice, served with juicy chicken, fluffy rice, and delectable sauces. — Hainanese Chicken Rice

The only thing required for this recipe is a bit of preparation since we need some time to marinate the chicken wings before steaming.

🍗 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.

These Asian chicken recipes are also hits:

An image of Air Fryer Vietnamese Lemongrass Chicken served on a plate. The chicken is marinated in a blend of lemongrass, garlic, scallions, and other spices. It is garnished with green onion oil and herbs and served with rice. — Vietnamese Grilled Lemongrass Chicken

An enticing image of Air Fryer Gochujang Chicken Thighs, showcasing golden-brown, crispy chicken thighs coated in a delicious gochujang marinade. The dish is served with a garnish of sesame seeds. — Air Fryer Gochujang Chicken Thighs

Delicious Tori Karaage (or Tatsutaage Chicken), showcasing their crispy texture and mouthwatering Japanese flavors. — Japanese Fried Chicken (Chicken Karaage)

Vietnamese fish sauce chicken wings, cooked in an air fryer. Crispy, golden-brown wings with a glossy sauce. Vibrant colors, enticing aroma, and delightful flavors. — Air Fryer Fish Sauce Chicken Wings

📝 Instructions

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.

chicken wings are marinated with all seasonings.

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).

Your less-than-30-minute meals:

Deliciously prepared Japanese Teriyaki Chicken, glazed in a savory and sweet Teriyaki sauce. — Japanese Teriyaki Chicken (Pan-fry or Microwave)

Vietnamese ground beef rice bowl — Vietnamese Ground Beef Rice Bowl

Vietnamese Spicy Lemongrass Chicken (Gà Xào Xả Ớt) – A flavorful and aromatic dish with succulent chicken infused with lemongrass, chili and other spices. — Spicy Lemongrass Chicken (Gà Xào Xả Ớt)

Lao Gan Ma noodles topped with a spicy chili crisp sauce, a fried egg, and julienned cucumber. — Lao Gan Ma Chili Oil Noodles

🌟 What Steamed Chicken Wings Taste like?

If you’re a fan of Hainanese Chicken Rice, I’m pretty sure you’ll love this dish. 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.

And here’s a little tip for an extra kick of flavor – 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.

Thank you for trying my recipe!! Don’t forget to stay in touch with me on Instagram, Facebook, Pinterest, and YouTube 🥰.

I’m the creator of Savourthepho, and my goal is to bring Vietnamese and Asian cooking closer to you. If you find this recipe helpful, kindly leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below. Your support means a lot to me as a new blogger.. Don’t forget to subscribe my Substack Free Newsletter Not a boring Pho , where I provide insightful content to demystify Vietnamese cooking and share exclusive Asian fixes not found on Savour the Pho. Let’s engage in more meaningful conversations.

Cielle

Easy Steamed Chicken Wings (Chinese Style)

Cielle

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.

5 from 1 vote

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Prep Time 1

Cook Time 15

Course Family meal, Main Course

Cuisine Chinese

Servings people

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!

5/5 - (43 votes)