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Steamed Chicken Thigh with Soy Sauce
Beverages • Singapore
How to Make Steamed Chicken Thigh with Soy Sauce (Traditional & Healthy Version)
Steamed Chicken Thigh with Soy Sauce is a beloved dish in Singapore, often found in humble kopitiams and vibrant hawker centres across the island. This dish embodies the simplicity and elegance of Singaporean cuisine, combining succulent chicken thighs with a fragrant, umami-rich soy sauce dressing. The gentle steaming method locks in moisture and allows the natural flavours of the chicken to shine, making it a staple for both home cooks and hawker stalls. In Singapore’s multicultural food scene, steamed chicken dishes reflect the city’s fusion influences—melding Chinese culinary traditions with local tastes and ingredients. The use of light soy sauce, ginger, and spring onion brings out the familiar comforts of home-style cooking, while the minimal oil and clean preparation make it a health-conscious choice. Whether enjoyed as a nourishing breakfast or a light lunch, this dish offers a balance of protein and subtle aromatics that perfectly represents Singapore’s love for wholesome, fuss-free meals.
Ingredients(for 1 steamed chicken thigh with sauce and garnish)
- 2 pieces (about 300g) Chicken thigh (skinless, boneless)
- 2 tablespoons Light soy sauce (use premium for best flavour)
- 1/4 cup Low sodium chicken stock (homemade or store-bought)
- 4 slices Ginger (fresh, thinly sliced)
- 2 stalks Spring onion (local name: daun bawang, cut into 5cm pieces)
- 1 teaspoon Sesame oil (for aroma)
- 1/4 teaspoon White pepper
- 2 cloves Garlic (minced)
- 1 tablespoon Coriander leaves (chopped, for garnish) - optional
- 1 small Red chilli (sliced, for garnish) - optional
Instructions
- 1
Rinse the chicken thighs and pat them dry with paper towels. Trim any excess fat for a leaner dish.
3 minutes
Removing the skin keeps the dish lower in fat and calories.
- 2
Marinate the chicken thighs with half the light soy sauce, white pepper, and half of the ginger. Set aside for 10 minutes.
10 minutes
Marinating helps infuse flavour into the meat.
- 3
Prepare a steamer and bring water to a boil. Arrange the marinated chicken thighs on a heatproof plate. Scatter spring onion pieces and remaining ginger on top.
2 minutes
Use a shallow plate for even steaming.
- 4
Steam the chicken over high heat for 15 minutes, or until fully cooked and juices run clear.
15 minutes
Do not over-steam to retain moisture and tenderness.
Why This Dish is Healthy
By using skinless chicken thighs and steaming instead of frying, this dish offers lower fat and calorie content without sacrificing flavour. The inclusion of aromatics and light soy sauce means less need for salt and oil. Balanced macros, lean protein, and heart-healthy ingredients make this a smart choice for weight management and overall wellness.
Steamed Chicken Thigh with Soy Sauce is rich in high-quality protein, supporting muscle maintenance and satiety. The use of lean, skinless chicken reduces saturated fat content, while steaming preserves vitamins such as B6 and niacin. Ginger and spring onions add antioxidants and aid digestion. With minimal oil and controlled sodium, this dish fits easily into a balanced, health-conscious Singaporean diet.
Pro Tips
- 💡Tip 1: For extra fragrance, add a few drops of Shaoxing wine before steaming.
- 💡Tip 2: Use fresh, high-quality soy sauce for the most authentic flavour.
- 💡Tip 3: Let the chicken rest for 2 minutes after steaming to retain juices.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Re-steam or microwave gently before serving to maintain tenderness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
