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Steamed Chicken with Soy Sauce
Beverages • Singapore
How to Make Steamed Chicken with Soy Sauce (Traditional & Healthy Version)
Steamed Chicken with Soy Sauce is a beloved dish found across Singapore, from bustling hawker centres to cozy kopitiams. While its roots are traditional, local chefs and home cooks have added their own fusion touches, making it a staple of Singaporean cuisine. This dish is celebrated for its simplicity and delicate flavors—tender chicken is gently steamed, then topped with a fragrant soy-based sauce, infused with ginger, spring onions, and a dash of sesame oil. In Singapore’s multicultural food landscape, Steamed Chicken with Soy Sauce is enjoyed by all ages and often served as a lighter alternative to more heavily-seasoned meat dishes. Its subtle flavors let quality ingredients shine, and the minimal use of oil aligns perfectly with a health-conscious lifestyle. Whether you’re having it as a protein-packed breakfast, a nourishing lunch, or a light dinner, this dish is a testament to the balance and harmony that define Singaporean food. Perfect for calorie trackers, it brings together local tastes, tradition, and a hint of innovation.
Ingredients(for 1/2 steamed chicken breast with sauce and garnish)
- 300g Skinless chicken breast (fresh, boneless)
- 2 tablespoons Light soy sauce (use low-sodium for healthier version)
- 1 teaspoon Sesame oil (for fragrance)
- 3 slices Ginger (peeled)
- 2 stalks Spring onions (finely sliced)
- 1 clove Garlic (minced)
- 1/4 teaspoon White pepper (or to taste)
- 2 cups Water (for steaming)
- A small handful Coriander leaves (daun ketumbar, for garnish) - optional
- 1 Red chili (thinly sliced, optional for garnish) - optional
Instructions
- 1
Prepare the chicken breast by rinsing and patting dry. Lay the chicken on a heatproof plate suitable for steaming.
3 minutes
Trim off excess fat for a leaner meal.
- 2
Scatter ginger slices and half the spring onions over the chicken. Sprinkle with white pepper.
2 minutes
Spreading ingredients evenly ensures uniform flavor.
- 3
Bring water to a boil in a wok or steamer. Place the plate with chicken above the simmering water, ensuring it doesn't touch the water.
2 minutes
Keep the lid tightly closed for even steaming.
- 4
Steam chicken for 15–18 minutes, or until just cooked through. Remove from heat and let rest for 2 minutes.
20 minutes
Check doneness by piercing the thickest part; juices should run clear.
Why This Dish is Healthy
This Singaporean classic is a healthy choice due to its focus on steaming instead of frying, which reduces unnecessary fats. By using chicken breast and a light soy-based sauce, the dish remains flavorful without being heavy. The addition of fresh herbs and aromatics not only enhances taste but also boosts the nutritional profile. Ideal for weight management, Steamed Chicken with Soy Sauce is filling, nourishing, and easy to digest.
Steamed Chicken with Soy Sauce offers a lean source of protein while being low in fat, especially when using skinless chicken breast. The steaming process retains nutrients and avoids excess oil, making the dish suitable for calorie-conscious eaters. The use of fresh ginger and garlic provides natural antioxidants and anti-inflammatory compounds, while spring onions and coriander contribute essential vitamins like vitamin C and minerals such as potassium. The dish is naturally low in carbohydrates and can be paired with fiber-rich greens for a balanced meal.
Pro Tips
- 💡Tip 1: Marinate chicken with a touch of soy sauce and ginger for 10 minutes before steaming for extra flavor.
- 💡Tip 2: Use a digital thermometer to ensure chicken reaches 75°C for safe consumption without overcooking.
- 💡Tip 3: Garnish just before serving to keep herbs fresh and vibrant.
Storage & Serving
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming or microwaving to retain moisture. Avoid freezing as it may affect the texture of the chicken.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 280.0 kcal |
