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Some days, I just want a comforting homemade meal that doesn’t require too much effort. This ginger-steamed chicken is exactly that. I steam bone-in chicken with ginger and red dates, serve it with bok choy and rice, and make a simple ginger and spring onion sauce using the flavorful juices from the chicken.
It’s one of my cook-once, eat-twice meals: I often prepare enough for both lunch and dinner for the two of us.
Where I Got the Inspiration
I first saw a similar steamed chicken idea on Instagram and loved the upside-down bowl trick. I have adapted it to how we eat at home, with red dates, bok choy, and our own ginger-spring onion sauce. I saw this recipe online and there were many versions on Tiktok and Instagram but im sharing an easy version. Here is the Instagram Reel that inspired me.
Ingredients (2 Adults, 1 Meal)
For the chicken
- 3 bone-in chicken leg-and-thigh portions
- Fresh ginger, sliced
- 2 dried red dates, halved
- Salt and black pepper, to taste
- A drizzle of sesame oil
- A few cabbage leaves (optional)
For the sauce
- 1 tablespoon olive oil
- Finely chopped fresh ginger, to taste
- Finely chopped spring onions, to taste
- 1–2 tablespoons light soy sauce
- About 3 tablespoons of the collected chicken cooking juices
To serve
- 4 small bok choy, halved
- Cooked rice (I like a mix of white and red or brown rice)
- Ready-made crispy fried shallots (optional)
Timing: About 10–15 minutes prep, plus roughly 30–40 minutes steaming, depending on chicken size. Double the ingredients if you’re cooking for both lunch and dinner.
How I Make Ginger-Steamed Chicken
1. Season the chicken
Season the chicken with salt and black pepper and drizzle with sesame oil. Arrange it in a heatproof steaming dish with sliced ginger and the halved red dates. If using cabbage, tuck a few leaves beneath the chicken.
2. Arrange the upside-down bowl
Set a small, stable, heatproof bowl upside down in the center of the dish, and arrange the chicken around it. The juices released during steaming collect in the dish; save them for the sauce. Take care when lifting the hot bowl and dish.
3. Steam on the stovetop
Bring water to a boil in the bottom of a stovetop steamer, with the water level below the steaming basket. Place the dish in the basket, cover, and steam at a steady simmer for around 30 minutes. Larger pieces may need longer. Check that the thickest part of the chicken reaches 74°C (165°F), avoiding the bone when measuring. Top up the steamer water carefully if needed.
I use a simple stainless steel stovetop steamer for this recipe. It’s one of those kitchen tools I find really useful for everyday cooking, especially when I’m making chicken, vegetables or both. If you don’t have one, a suitable steaming insert inside a covered pot works too.
4. Cook the bok choy
Steam the halved bok choy for about 5–7 minutes until tender but still bright green. If there is space, add it during the last few minutes of the chicken’s cooking time; otherwise steam it separately. I sometimes sprinkle mine with crispy fried shallots.
5. Make the ginger and spring onion sauce
Carefully collect the chicken juices. Heat olive oil in a small pan, add chopped ginger and spring onions, and let them sizzle briefly until fragrant. Stir in the light soy sauce and about 3 tablespoons of the chicken broth. Taste and adjust the soy sauce or broth to your liking.
6. Serve
I often take the chicken off the bone before eating and spoon the warm sauce over it. Serve with bok choy and rice.
Bok Choy, Cabbage, and a Little Crunch
I usually use bok choy, but sometimes I add cabbage if I have it in the fridge—or if I remember! The cabbage softens under the chicken and absorbs the cooking juices. The crispy fried shallots I use come from my mother-in-law, but ready-made ones are easy to find at the supermarket. There’s no need to make everything from scratch.
How I Cook Once and Eat Twice
For lunch and dinner for two adults, I usually prepare six chicken portions and eight small bok choy in total. My husband typically has two chicken portions per meal and I have one. I double the sauce too, or make it fresh for dinner. If cooking ahead, refrigerate the extra portions promptly in shallow containers and reheat thoroughly before serving.
My Little Cooking Notes
- Save the chicken juices: they make the sauce especially flavorful.
- Adjust the ginger and spring onions by taste; I don’t measure them too strictly.
- Use bok choy, cabbage, or both depending on what you have.
- Keep the bok choy bright green rather than overcooking it.
- White rice works perfectly; I just happen to enjoy mixing mine with red or brown rice.
Simple, comforting food like this is exactly what I want to make more often. It’s part of my I Cook Once, We Eat Twice collection of everyday homemade meals.
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