Steamed Chinese Wine Chicken (花雕酒蒸鸡)
A fuss-free one-dish steamer: chicken bathed in fragrant Hua Diao wine with ginger, wolfberries, and red dates. Barely any prep, no oil splatter, and deeply comforting.
Light Not spicy
Dairy-freeHigh-proteinLow-carbGreat for busy weeknightsComfort food classic
Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Calories
~320 kcal / serving
Method
- Pat the chicken pieces dry, then place them in a deep, heatproof dish (one that will fit inside your steamer).
- Add the Hua Diao wine, light soy sauce, oyster sauce, sesame oil, sugar, salt, and white pepper. Toss well to coat every piece.
- Scatter over the wolfberries, red dates, and the spring onion whites. Turn the chicken skin-side up and let it marinate for at least 20 minutes (or up to overnight in the fridge for deeper flavour).
- Bring a wok or large pot with a couple of inches of water to a rolling boil. Set the dish on a steaming rack, cover, and steam over high heat for 20–25 minutes, until the chicken is cooked through (juices run clear, internal temperature 75°C / 165°F).
- Carefully lift out the dish — the pooled liquid is a fragrant wine broth, so keep it. Scatter the spring onion greens over the top and let the residual heat wilt them.
- Serve hot straight from the dish, spooning the wine broth over steamed rice.