Go Back
Steamed White Chicken
Print Recipe

How to Cook Steamed White Chicken

Steamed White Chicken is a light and flavorful dish that highlights the natural taste of tender chicken, infused with delicate aromatics and served with a savory sauce.
Prep Time1 hour 10 minutes
Cook Time30 minutes
Total Time1 hour 40 minutes
Course: Chicken Recipe
Cuisine: Filipino
Keyword: steamed chicken, white chiken
Servings: 6 servings
Calories: 224kcal
Author: Manny

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.