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Steamed Chicken with Mixed Asian Sauces
Beverages • Singapore
How to Make Steamed Chicken with Mixed Asian Sauces (Traditional & Healthy Version)
Steamed Chicken with Mixed Asian Sauces is a beloved dish that captures the essence of Singapore’s vibrant food culture. Often found in kopitiams and hawker centres, this dish reflects the fusion influences unique to the Lion City, where local flavors meet Asian culinary traditions. The chicken is delicately steamed to preserve its tenderness, while a medley of Asian sauces—think ginger, scallion, soy, and chili—adds layers of umami and zest, making every bite memorable. Singapore’s hawker scene is renowned for its health-conscious adaptations, and this recipe shines as a lighter option compared to fried alternatives. The steaming method keeps the chicken moist without extra oil, allowing the natural flavors to shine. Perfect for breakfast or lunch, it’s a dish that locals enjoy for its balanced nutrition and comforting taste. Whether you’re seated in a bustling kopitiam or preparing it at home, Steamed Chicken with Mixed Asian Sauces offers a taste of Singaporean heritage with a healthy twist.
Ingredients(for 1 plate per person (approx. 150g chicken with sauce and vegetables))
- 300g Skinless chicken breast (Ayam, boneless)
- 2 tbsp Fresh ginger (Halia, finely grated)
- 3 stalks Spring onions (Daun bawang, finely chopped)
- 2 tbsp Light soy sauce (Kicap cair)
- 1 tsp Sesame oil (Minyak bijan)
- 1 Red chili (Cili merah, sliced) - optional
- 2 cloves Garlic (Bawang putih, minced)
- 1 tbsp Coriander leaves (Daun ketumbar, chopped) - optional
- 1/2 Cucumber (Timun, thinly sliced)
- 1/2 tsp Salt
Instructions
- 1
Rinse the chicken breast and pat dry. Season with salt and half the ginger.
5 minutes
Rub ginger thoroughly for flavor and tenderizing.
- 2
Place chicken in a steamer basket. Steam over boiling water until fully cooked (about 15-18 minutes).
18 minutes
Do not over-steam; check for doneness with a knife.
- 3
While chicken is steaming, prepare the mixed Asian sauce: Combine remaining ginger, garlic, spring onions, soy sauce, sesame oil, and sliced chili in a bowl.
5 minutes
Mix sauce just before serving for freshest flavor.
- 4
Slice cucumber and arrange on serving plates. When chicken is done, let it rest for 2 minutes, then slice and place atop cucumber.
3 minutes
Resting ensures juiciness and easier slicing.
Why This Dish is Healthy
Steamed Chicken with Mixed Asian Sauces is a healthy choice thanks to its low-fat cooking method and nutrient-dense ingredients. Steaming retains nutrients without excess oil, and the mixed sauces use minimal sodium and sugar. This recipe is suitable for weight management, diabetes-friendly diets, and those seeking high protein options, reflecting Singapore’s health-driven hawker adaptations.
This dish is rich in lean protein from chicken breast, which supports muscle repair and satiety. Ginger and garlic provide antioxidants and anti-inflammatory compounds, while spring onions and coriander add vitamins A, C, and K. The use of sesame oil offers heart-healthy unsaturated fats. Cucumber contributes hydration and fiber, making the meal light yet satisfying—perfect for a balanced Singaporean diet.
Pro Tips
- 💡Tip 1: Use organic chicken for enhanced flavor and nutrition.
- 💡Tip 2: For extra aroma, add a few stalks of pandan leaf during steaming.
- 💡Tip 3: Prepare the sauce fresh to preserve the vibrancy of the herbs and spices.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming or microwaving to retain moisture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
