Uncategorized · January 22, 2010

Steamed Chicken in Foil

This is a simple steamed chicken recipe however do be warned that it may take up to 2 hours to steam properly.

I have a steamer at home and even that takes about 2 hours to get the chicken just right.

Cover the chicken with foil then steam
This is what it looks like after


1 Whole Chicken
Oyster Sauce
Salt & Pepper
Chinese Cooking Wine


1. Rub oyster sauce and salt and pepper all over the chicken (don’t forget the cavities as well). I try to get the salt under the skin. There is no set measurement for how much oyster sauce or salt and pepper to use..depends on the chicken and your taste

2. Then rub the cooking wine all over the chicken. A tablespoon worth of wine will do.

3. Grate the ginger and squeeze out the ginger ‘juice’. Add that to the chicken by pouring over or rubbing over it.

4. Leave the marinated chicken for as long as possible. About 2 hours would be good. I left mine overnight the last time i did this recipe.

5. Place chicken in a dish and cover with aluminium foil. Then steam. You’ll know when its done when you poke it and no blood comes out plus the meat comes off easily.