Simple and Tasty Steamed Chicken for Busy Weeknights
- Why Steaming?
- What Cut of Chicken to Use
- The Oyster-Based Sauce
- Why Should You Try My Dad’s Recipe?
- Made With Lau
- Common Questions
- Level Up Weeknight Dinners, Easily
Steamed chicken is honestly my secret weapon for those bonkers-busy weeknights when cooking feels impossible (let’s be real, that happens a lot). I used to panic and order takeout, but honestly, this dish turned everything around. Steamed chicken is simple, juicy, packed with flavor, plus you’re not babysitting the stove. Cleanup is a joke. My family (even the picky ones) beg for this one. If you’re looking to nail a classic Chinese steamed chicken and you don’t want to spend ages fussing—trust me—it’s all here.
Why Steaming?
Okay, so steaming seems kinda old-school right? Not “fancy restaurant” or Instagram-trendy. But listen, steaming is the OG healthy hack. All that steamy heat means your chicken stays tender and never dries out (like, unless you forget about it totally—please set a timer).
Nothing gets lost—the juices stay in the meat, so you get bold chicken flavor with hardly any oil. My own dad will side-eye any other method, saying it ruins all those natural flavors. The best part? While it’s steaming, I tidy the kitchen or make a fast veggie. You can’t do that if you’re juggling a thousand frying pans.
“I always thought steaming was for grandmas, but the chicken came out ridiculously soft and tasty. Definitely a new weeknight favorite.” – Kim L., real home cook
What Cut of Chicken to Use
Real talk—this will make or break your dish. I used to believe you needed boneless skinless chicken breast (diet mentality much?) but that’s missing the point completely. Steamed chicken wants bone-in, skin-on cuts. All those bones and skin keep things moist and add real “oomph” to the flavor.
My go-to is chicken thighs or drumsticks. Drumsticks for parties (kids love ‘em) and thighs for more tender pieces. If you only have a whole chicken, chop it in big chunks, but please keep that skin. If you’re in a rush and only have breasts, just remember—they cook fast and might get a bit drier, so cut the time.
Fun fact: the bits near the bone are always the tastiest. My dad grabs those first.
The Oyster-Based Sauce
Okay, this sauce is the “wow” factor. Don’t skip it. My family has warred over who gets the last spoonful for years.
I know oyster sauce might sound intimidating if you haven’t tried it, but you can find it in any Asian market, and it’s honestly a kitchen MVP. All you need is oyster sauce, a splash of soy, a bit of sugar (seriously, just a pinch) and a swirl of sesame oil. If I’m feeling fancy, I’ll throw in some chopped green onion for color and zing. Mix this up while your chicken steams, then pour it on right before serving. My sister eats the sauce straight on rice (no shame in that).
If you don’t have oyster sauce, you can use hoisin. Little different, but works in a pinch.
“My partner said it tasted like something we’d get in Chinatown. I’m obsessed with the oyster sauce magic.” – Brian from San Jose
Why Should You Try My Dad’s Recipe?
I get it—every family swears their recipe is the winner. But my dad’s steamed chicken? Next level. He’s tested a hundred versions and always comes back to this one. There’s nothing wild in it, just a balance of flavor and tradition (plus speed, because when he’s hungry, the man moves fast).
The thing that really makes his version stand out is patience—he waits till the chicken is actually cool before chopping. That keeps the juices inside and the bite perfect. Also, he adds a secret drop of Shaoxing wine. Not enough to be detected, but it brightens the whole thing up.
Serving this on a weeknight honestly makes you feel like a five-star chef—even if you made it in your pajamas with only one free hand.
Made With Lau
So, if you’re visual like me and need to see the whole process instead of reading (no judgment), check out the Made With Lau video on YouTube. This channel is totally my security blanket for Chinese home recipes. Their step-by-step is foolproof, and the family stories wrapped in are charming. Watching them steam chicken feels like you’re peeking into a real family kitchen—not some chef’s stage set.
| Ingredient Quantity Notes | ||
| Chicken Thighs/Drumsticks | 4-6 pieces | Bone-in, skin-on for best flavor and moisture. |
| Oyster Sauce | 2 tablespoons | Key for flavor; can substitute hoisin sauce if needed. |
| Soy Sauce | 1 tablespoon | Adds depth; adjust to taste. |
| Sesame Oil | 1 teaspoon | For a nutty aroma. |
| Sugar | A pinch | Balances the saltiness of the sauces. |
| Green Onion | 1-2 chopped | Optional, for garnish and extra flavor. |
Common Questions
Q: Do I need a fancy bamboo steamer for steamed chicken?
Nope! Any steamer basket over a pot works. I’ve even used a metal colander in a pinch.
Q: Is the skin supposed to be chewy?
Yeah, a little. Some people love the texture, some don’t. If it’s not your thing, just peel it off after steaming.
Q: Can I skip oyster sauce if I’m allergic?
Yup. Go with a bit of soy sauce, sesame oil, and maybe a hint of garlic. Not quite the same, but still tasty.
Q: How do I know when my chicken’s cooked?
The meat should not be pink, and juices will run clear. If you have a thermometer, 165°F is your golden number.
Q: Can I make this ahead and reheat?
Absolutely! Leftovers are amazing cold too, especially over salad.
Level Up Weeknight Dinners, Easily
So, what’s the takeaway? Steamed chicken is simple, tasty, and doesn’t eat up your whole evening. Pick the right cut, trust the sauce, and let that steamer do its magic. This recipe is comfort food at its best. If you want more practical tips, check out Serious Eats steamed chicken guide or Made With Lau’s full story and recipe.
Promise me you’ll give it a try and let me know how it turns out—you won’t miss takeout tonight, pinky swear.
