Steamed Soy Sauce Chicken (Gà Hấp Xì Dầu)

Monday evenings call for something simple yet still satisfying. After a busy day at work, I wanted a warm, hearty meal that didn't require too much effort but still delivered on flavour. It's been freezing here today, and all I could think of was a steaming bowl of rice with tender, juicy chicken. That thought alone was enough to lift my spirits!

At lunchtime, I decided that Steamed Soy Sauce Chicken would be the perfect dish for dinner. It only took me five minutes to prepare the chicken in advance, so by dinnertime, all I had to do was pop it in the steamer and let it work its magic.

What you'll need

This dish requires just a few simple ingredients, yet the result is packed with flavour:

The chicken

I use chicken legs for this recipe as they remain juicy and tender after steaming. However, you can use boneless chicken thighs if you prefer, or even a whole chicken if you're cooking for a larger group. Just keep in mind that a whole chicken will take longer to steam.

Aromatic base

To infuse the chicken with even more flavour, I use:

• Sliced ginger - adds warmth and a subtle spiciness.
• Onions - create a fragrant bed for the chicken to sit on while steaming.

The marinade

A simple yet flavourful marinade that enhances the natural taste of the chicken:

• Soy sauce - the base of the marinade, adding depth and umami.
• Light brown sauce - balances out the saltiness with a hint of sweetness.
• Sesame oil - for a rich, nutty aroma.
• Black pepper - a little heat to round out the flavours.

How to cook Steamed Soy Sauce Chicken

Preparing the chicken

If you want to reduce the steaming time, you can chop the chicken legs into smaller pieces. However, I prefer to leave them whole, so I make a few cuts in the thickest parts to help the marinade penetrate better.

In a bowl or jug, mix all the marinade ingredients together. Place the chicken legs in a mixing bowl and pour the marinade over them. Use tongs to turn the chicken a few times to make sure each piece is well coated.

If you are short on time, an hour of marinating will do, but if possible, let the chicken marinade for longer. I usually prepare mine at lunchtime or during my afternoon coffee break, so by dinnertime, the chicken is well-seasoned and ready to be steamed.

Steaming the chicken

To ensure the best texture and flavour, follow these steps:

1. Prepare the steaming base

Slice the onions into rings (about 0.5cm thick) and arrange them in a flat, wide bowl. Sprinkle sliced ginger over the onions. This creates a fragrant layer that infuses the chicken as it steams.

2. Arrange the chicken

Place the marinated chicken legs on top of the onion and ginger bed. Pour all the marinade sauce over the chicken.

3. Steam the chicken

Bring water to a boil in your steamer, then place the bowl inside. Steam for 50 minutes to 1 hour if using whole legs, ensuring they cook through. If you chopped the chicken into pieces, reduce the steaming time to 40 minutes.

Steaming is one of the best cooking methods to retain moisture and keep the chicken incredibly juicy. Unlike boiling or frying, you don't have to worry about overcooking or drying it out.

Serving suggestions

This Steamed Soy Sauce Chicken (Gà Hấp Xì Dầu) is best served with:

• A bowl of warm rice - perfect for soaking up the delicious marinade.
• A simple green vegetable - something like steamed or stir-fried pak choi or broccoli helps balance the meal.
• Pickles on the side - I love adding a small portion of pickled vegetables for a refreshing contrast.

That's it! A fuss-free yet incredibly satisfying meal that takes minimal effort but delivers maximum flavour. Perfect for a busy Monday night or any night when you just want something comforting and delicious.

Let me know if you try it!

Craving more delicious chicken recipes/ Check out the chicken section, where you'll find tasty dishes like:

Vietnamese Chicken Pho Salad (Phở Gà Trộn)

Vietnamese Chicken Curry (Cà Ri Gà)

Stir-Fried Chicken with Ginger and Kaffir Lime Leaves (Gà Rang Gừng Lá Chanh)