Steamed Chicken Fillet

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Preparation info

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Appears in

Homestyle Chinese Cooking

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

  • About

Steamed chicken is regular family fare for the Chinese. As often as not, the chicken is cut up into pieces through the skin and bones (see Variation), for the Chinese love to chew around the bones, believing that the meat around them is more succulent and tasty than white meat. Try both the recipe and the variation and judge for yourself. You may like it both ways.


  • 10-12 ounces chicken breast fillet without skin, cut into pieces about Β½ inch wide
  • 4-5 ounces fresh white mushrooms, trimmed and cut into ΒΌ-inch slices
  • 4 thin slices fresh ginger, peeled
  • 4-6 scallions, cut into 1-inch sections


  • Β½ teaspoon salt
  • Β½ teaspoon sugar
  • 1 tablespoon thin soy sauce
  • 6 turns white pepper mill
  • 2 teaspoons Shaoxing wine or medium-dry sherry
  • 2 teaspoons cornstarch
  • 1Β½ tablespoons egg white
  • 2Β½-3 tablespoons vegetable oil
  • 1 teaspoon sesame oil


  • Marinate the chicken in a bowl. Add the salt, sugar, soy sauce, pepper, wine or sherry, cornstarch, and egg white to the chicken and mix to coat evenly. Leave to stand for about 15 minutes. Stir in the oils. Add the mushrooms and mix with the chicken.
  • Transfer the mixture onto a heatproof plate with raised sides, spreading it out into a single layer, if possible. Scatter the ginger and scallions on top.
  • Steam in the wok for about 8 minutes, until the chicken is cooked, having turned white. There will be juice around the chicken from the steaming, which is delicious. Remove from the wok and serve, preferably straight from the same plate.

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