Steamed Chicken with Oyster Sauce
Steamed chicken with oyster sauce is a tender, juicy chicken dish gently cooked with ginger, garlic, and spring onions, then finished with a savory, umami-rich sauce.
Course: Chicken Recipe
Cuisine: Filipino/Chinese
Keyword: asian chicken recipe, chicken recipe, chicken with oyster sauce, steamed chicken
Servings: 2 servings
Calories: 380kcal
Author: Manny
- 2 pcs chicken leg quarter
- 1 Tbsp. oyster sauce
- 1 tsp. ginger powder optional
- 2 tsp. liquid seasoning
- ginger sliced
- spring onion
- 3 cloves garlic minced
- 1 Tbsp. sesame oil
How to Cook Steamed Chicken with Oyster Sauce
Cut slits on the chicken leg quarter. Sprinkle and rub with ginger powder, liquid seasoning and oyster sauce.
In an empty plate or deep dish, layer it with slices of ginger, minced garlic and spring onion.
Put the chicken on top of the aromatics and top with the remaining ginger, garlic and spring onion.
Put the chicken with the aromatics in a steamer and steam for 30 minutes.
When done, pour some sesame oil and serve hot.
Make Slits on the Chicken
Cut a few shallow slits on the chicken before seasoning it. This simple step allows the oyster sauce and seasonings to penetrate deeper into the meat instead of staying only on the surface. It also helps the chicken cook more evenly, especially around the thicker parts near the bone.
Keep the Steamer Covered
Avoid opening the lid repeatedly while the chicken is steaming. Every time the cover is lifted, heat and steam escape, which can increase the cooking time and affect the texture of the meat. Keeping the steamer closed ensures gentle, consistent cooking and juicy results.
Add Sesame Oil at the End
Drizzle the sesame oil over the chicken only after it has finished steaming. Sesame oil has a delicate aroma that can fade when exposed to prolonged heat. Adding it at the end gives the dish a fresh, nutty fragrance that makes the sauce even more appetizing. 