This steamed chicken recipe uses bone-in drumsticks on a shallow plate, with a ginger-scallion finish served separately. It is not a whole chicken poached in water. Steaming times depend on the size and starting temperature of the pieces, so check the meat near the bone rather than judging by skin color.
Six drumsticks and a shallow steaming dish
For about three shared portions, use 900 g chicken drumsticks, 2 tablespoons chopped shallot, 1 minced garlic clove, 1 tablespoon oyster sauce, 1 teaspoon each salt and cornstarch, 2 teaspoons chicken bouillon, 1/4 teaspoon each sand ginger powder, sugar and grated fresh ginger, and a pinch of white pepper. This seasoning is based on Bill Leung’s steamed chicken legs.
For a small pan-cooked finishing condiment, prepare 1 tablespoon finely minced ginger, 1 tablespoon sliced scallion whites, 1 tablespoon sliced greens, 2 tablespoons neutral oil and a small pinch of salt. These finishing amounts are a home adaptation, not the source marinade.
Marinate cold and establish steam
Pat chicken dry without washing it. Mix the marinade, coat all surfaces, cover and refrigerate at least 2 hours or overnight. Arrange in a single layer on a rimmed heatproof dish. Use a proper steaming rack and a lid with clearance above the chicken; keep boiling water below the plate.
Transfer directly from refrigerator to the prepared steamer. Unlike the culinary source’s room-temperature warming suggestion, this version keeps raw chicken chilled until cooking. Begin checking after 20-25 minutes of covered medium-high steaming, allowing longer for cold or large pieces.
Measure doneness before adding the finish
Check several thick pieces with a probe, away from bone. Poultry must reach 165 F (74 C), according to FoodSafety.gov. Continue steaming if any checked piece is below that temperature. Clear juices are not a substitute.
In a separate small skillet, gently cook the finishing ginger and scallion whites in oil over medium-low heat until fragrant, about 1-2 minutes; add greens briefly and turn off the heat. Salt lightly and spoon onto cooked chicken or offer alongside it. This controlled pan method differs from pouring very hot oil onto wet aromatics; Made With Lau’s sauce provides seasoning context.
Lift the hot plate with mitts or a plate lifter, tilting the lid away from your face. Serve with rice and stir-fried greens. For a small-piece variation compare chicken with mushrooms. Make the finishing oil fresh for the meal; do not treat it as shelf-stable. Keep raw utensils away from cooked chicken.
Frequently Asked Questions
Is sand ginger the same as fresh ginger?
No. This formulation uses a small amount of sand ginger powder as well as fresh ginger. Omitting the powder changes the aroma; it does not remove the need to cook chicken safely.
Can I stack the drumsticks to fit a small plate?
Use two batches instead. A pile changes steam access and makes the center harder to check.
AI-generated illustrations, if used, are not photographs of a tested batch.