White steamed chicken

Chinese-style poached chicken with spring onion and coriander from Australian Women's Weekly.

  • 45 mins cooking
  • Serves 4
  • Print


White steamed chicken
  • 6 green onions, trimmed
  • 4 chicken drumsticks (750g)
  • 4 chicken thigh cutlets (750g)
  • 2 teaspoon sesame oil
  • 10 centimetre piece fresh ginger (50g), sliced thinly
  • 1 tablespoon japanese soy sauce
  • 1/4 cup loosely packed fresh coriander leaves
  • 1/4 cup (60ml) peanut oil
  • 5 green onions, sliced thinly
  • 8 centimetre piece fresh ginger (40g), grated
  • 1 teaspoon salt


White steamed chicken
  • 1
    Pour 2 cups water into 2.5-litre (10-cup) rice cooker; place steamer basket in cooker.
  • 2
    Quarter 4 of the onions lengthways; place in steamer basket. Rub chicken pieces with oil; season. Place chicken and ginger in basket; secure lid. Cook about 40 minutes or until chicken is cooked.
  • 3
    Meanwhile, make green onion and ginger sauce. Heat the oil in a small saucepan over high heat. When hot (but not smoking) remove from heat; stir in the remaining ingredients.
  • 4
    Cut remaining onions lengthways into thin strips. Serve chicken drizzled with soy sauce; sprinkle with onion and coriander. Serve with sauce.


If the steamer basket is large enough, you could steam a 1.6kg (3¼-pound) whole chicken; place it breast-side down in the basket and cook for 55 minutes. You may need to add a little more water to compensate for the longer cooking time.

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