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Steamed Chicken Thigh with Mixed Vegetables
Beverages • Singapore
How to Make Steamed Chicken Thigh with Mixed Vegetables (Traditional & Healthy Version)
Steamed Chicken Thigh with Mixed Vegetables is a beloved dish often found in Singapore’s vibrant kopitiams and modern hawker centres, celebrated for its simplicity and nourishing qualities. This recipe takes inspiration from the multicultural influences of Singapore, where fusion cooking thrives and fresh, wholesome ingredients are prized. Juicy chicken thigh is gently steamed alongside a medley of colourful vegetables, allowing natural flavours to shine without excess oil or sodium. In Singaporean hawker culture, steamed dishes are popular for their lightness and are often chosen by those seeking a balanced meal. As Singaporeans become more health conscious, such dishes represent a shift towards nutritious eating while retaining the comfort and familiarity of home-cooked fare. The result is a meal that’s hearty yet gentle, perfect for both busy professionals and families looking for a quick, healthy option. Steamed Chicken Thigh with Mixed Vegetables embodies the Singaporean ethos of enjoying good food that’s both satisfying and good for you.
Ingredients(for 1 chicken thigh with 1 cup mixed vegetables per person)
- 2 pieces (about 300g) Chicken thigh (skinless, boneless) (Use kampung chicken for best flavor)
- 1 medium, sliced Carrot (locally grown if possible)
- 1 cup Broccoli florets
- 1 cup Cauliflower florets
- 4 pieces, sliced Shiitake mushrooms (fresh or dried)
- 4 pieces, halved Baby corn
- 2 cloves, minced Garlic
- 1 tablespoon Light soy sauce (use low-sodium if preferred)
- 1 teaspoon Sesame oil
- 1/4 teaspoon White pepper
- 1 stalk, chopped Spring onion (for garnish) - optional
Instructions
- 1
Marinate chicken thighs with light soy sauce, sesame oil, garlic, and white pepper. Set aside for at least 10 minutes.
10 minutes
Marinate longer for deeper flavor.
- 2
Prepare vegetables: slice carrots, cut broccoli and cauliflower into bite-sized florets, slice mushrooms, and halve baby corn.
5 minutes
Keep vegetables uniform for even steaming.
- 3
Arrange marinated chicken thighs on a heatproof plate, placing the mixed vegetables around the chicken.
2 minutes
Do not overcrowd the plate for best results.
- 4
Set up a steamer or place a steaming rack in a large wok with water. Bring water to a boil.
3 minutes
Ensure water doesn’t touch the plate.
Why This Dish is Healthy
Steamed Chicken Thigh with Mixed Vegetables is a healthy choice because it minimises added fats and salt, focusing on fresh, natural flavours. Steaming is a heart-healthy cooking method, and the variety of vegetables ensures you get a full spectrum of nutrients. This dish supports weight management, boosts immunity, and is gentle on digestion, making it suitable for all ages and lifestyles.
This dish is low in saturated fat and high in lean protein, thanks to the use of skinless chicken thigh. The assortment of vegetables provides a generous supply of dietary fibre, vitamins A and C, potassium, and antioxidants. Steaming preserves the nutritional integrity of the ingredients, avoiding excess calories from oils. A single serving delivers a balanced macronutrient profile, ideal for those monitoring calories or seeking nutrient-dense meals.
Pro Tips
- 💡Tip 1: Marinate chicken overnight for enhanced flavour.
- 💡Tip 2: Use a bamboo steamer for a traditional aroma.
- 💡Tip 3: Add goji berries before steaming for a nutritional boost.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or microwaving until hot. Avoid freezing to preserve vegetable texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 230.0 kcal |
