Chinese-Style Steamed Chicken

The Chinese use steamers a great deal, partly because the majority do not use ovens in the domestic kitchen in the Western way. Steaming in the British consciousness is still synonymous with invalid food, implying blandness. The Chinese imbue flavour in steamed food with aromatics and never overcook, which leads to dryness. Chicken cooked this way is usually served with steamed rice but it is also very good with a bowl of noodles and some chicken broth ladled over.