If you are looking for a healthy chicken dish, why not try this steamed white chicken recipe? I think you will love this dish because the fact that it is easy to cook, the ingredients are few and very basic. You will be amazed how delicious this dish can be. Eating fried foods will not only makes us fat, it is also not good for our health.
Steamed White Chicken: Very Delish Yet Healthier Offer
Growing up as a little girl, I was always surrounded by the bright, hearty dishes of our hometown in Tarlac. Every family gathering for us was a grand feast portraying the best selection of flavors and textures that made every meal unforgettable. However over the passage of time, my family realized that it began to look for lighter healthier alternatives.
That is how this lovely steamed chicken recipe ended up as a staple in our household. It was Uncle Rene who first brought it into our household. He picked it out from China, where he fell in love with the simple yet elegant way of presenting poultry dishes. We were skeptical at first-how could this be any good, given the simplicity of the recipe, able to stand up against our adobo or sinigang? But as it turned out, more was less.
This we call steamed white chicken. And this was something so readily available on our table, especially when we wanted light but satisfying food on the palate. Unlike fried or roasted dishes, which would need a reasonable amount of oil and seasonings, for it alone upholds the natural flavors of the meat. It’s just good proof that cooking isn’t necessarily complicated to taste.
A Family Tradition of Fresh, Simple Flavors
As a child, I remember drenching myself in rich, saucy dishes that would sometimes make me feel like I’m bursting from within. My Lola Neneng’s kare-kare was a staple; its thick peanut sauce and sidekick, bagoong, are irresistible. But as we grew older, my cousins and I started to become more mindful of our diets. We wanted something comforting without extra calories, and this white chicken dish became our go-to.
The recipe itself is quite simple. A whole chicken gets marinated in a mixture of basics in the pantry: MSG, a dash of pepper, and even a splash of 7-Up. Quirky addition, right? But the soda helps tenderize the meat, so every bite succulently juicy. My cousin Lina, who stands by this recipe, always adds a bit of rum for that extra depth of flavor. She says it’s one trick she learned from a neighbor back in Bicol where, as usual, they often infuse liquor into marinades so that the taste of the main ingredients can be tasted.
Healthier Cooking Using Steaming
Unlike deep-frying or grilling, for example, steaming cooks the chicken as is but still tenderizes it, keeping it moist and allowing the flavors inside to come out. It cooks evenly without letting the juices away. This method would be very helpful to those who want to reduce unhealthy fats. That is one of the reasons why my family embraced the dish very well. My mother steams the veggies with the chicken because it often dished out that way. She prefers bok choy or pechay, drizzled lightly with sesame oil and garlic, as a supplement to the steamed chicken.
Steaming also helps retain nutrients in the chicken and its accompaniments. For example, putting spring onions and kinchay on top of the meat in the middle of steaming infuses fresh aromatic essence into the meat, creating different layers without overpowering its flavor. Then the collet juice is topped up with a dab of cornstarch, savory, slightly sweet, good enough to be used as a dipping sauce or a light gravy over rice.
A Historical Classic with Emotions
Steaming chicken is a health and wellness trend of the modern world but in Asia has much deeper origins. It’s actually a traditional delicacy in Chinese cuisine, “Bai Qie Ji”, or plain white chicken, which brings focus onto the natural flavors of chicken, enhanced through various dipping sauces, among them soy-based concoctions and more potent combinations involving ginger and scallions. My uncle recalls the dish, mostly because he has been to Hong Kong. This dish was really served with a great, delicate, ginger and garlic sauce meant to give off the mild flavors of the steamed meat in perfect harmony.
First off, it’s just so simple in its elegance yet retains our own flavor. It uses kinchay on herbs and the use of 7-Up makes it very uniquely Pinoy. Thus, finally, food is not about sustenance, but community and experiences together. Every morsel of that steamed chicken reminds me of long afternoons spent in the kitchen with family preparing meals which spoke of love and care.
Perfect for Beginners and Health Enthusiasts Alike
Whether you’re a new cook or just looking for a healthy dish without favoritism when it comes to flavor, this recipe would be perfect. No difficult equipment or rare ingredients needed — just a whole chicken, a steamer (or a large pan in case you don’t have one), and a few seasonings that you probably already have at home. Marinate the chicken for at least an hour and as long as possible. Steam it until tender. And you are good to go. The method is simple, yet the reward is sublime.
It is a great alternative to fried and roasted chicken for those interested in health. This dish is not really fatty or oily and cholesterol-rich, and since it is steamed, you’re not adding oil to your meal. You can serve it with a side of steamed vegetables or in a warm bowl of broth, so you’d have a perfectly complete, healthy meal that’s light yet balanced.
Anyway, if you are up for some excitement or seek a comfort dish with a twist in the directions of healthy, this may be just the chicken dish in your kitchen that becomes a favorite one day. We also have in ours. Enjoy with your family. Savor every bite. Sharing a meal with loved ones means it’s truly the best.
How to Cook Steamed White Chicken
Ingredients
- 1 kilo whole chicken dressed and cleaned
- 1 Tbsp. MSG
- 1/2 tsp. ground pepper
- 1 cup 7-Up or Sprite
- 2 Tbsp. ginger strips
- 1/3 cup rum or gin
- 1-1/2 Tbsp. salt
- 1 Tbsp. sesame oil
- 4 stalks spring onion cut into 1 inch long
- 4 stems kinchay cut into 1 inch long
Instructions
How to cook Steamed White Chicken:
- Combine the MSG, pepper, 7-Up, ginger, rum, salt and sesame oil which will be used for marinating the chicken.
- Marinate whole chicken in the mixture fora 1 hour or more.
- Place the chicken with the marinade in a pan and steam until chicken is done.
- Halfway before the chicken is fully cooked, add spring onion and kinchay.
- Collect the marinade and the juices from the chicken and add 1 teaspoon of cornstarch.
- Simmer in a very low heat until the broth is thick.
- Serve whole chicken with the broth in a separate sauce bowl.
- Garnish with parsley and sliced carrots.
Notes
Cooking Tips:
Use 7-Up for Extra Tenderness
Adding 7-Up into the marinade provides that subtle sweetness but tenderizes the chicken as well. The acidity in the soda breaks the protein; hence, it becomes a more succulent and tastier cut of meat. Just make sure you marinate the chicken for at least an hour to let the magic happen in that glass of soda.Steam with Aromatic Ingredients
Steam the chicken with slices of ginger, garlic, and spring onions, to heighten the natural flavor of the chicken. The aromatics gently deposit a subtle fragrance that uplifts the flavor of the chicken without overwhelming it. A few sprigs of kinchay can also be added to bring an earthy freshness.Gather and Thicken Juices
Don't let the tasty juices left over in the pan from the steamed chicken go down the drain. Scrape them together and carry on over low heat simmering over a teaspoonful of cornstarch to make a light, savory sauce to serve over it, or even as a nice accompaniment on the side.
