Cantonese Steamed Chicken with Fresh Lemon and Ginger
A traditional Cantonese steamed dish featuring tender chicken cubes marinated in a fragrant blend of fresh lemon juice, ginger, and shaoxing wine. The gentle steaming method preserves the chicken's natural moisture while infusing it with bright citrus notes and umami-rich seasonings. Perfect for family dinners or when seeking a healthy, flavorful meal that pairs beautifully with steamed rice. The addition of fresh lemon pieces during cooking intensifies the citrus aroma and creates an elegant presentation.
Ingredients
- 1 lb chicken cutlet, cleaned, dried, cut into 1 inch cubeschicken thighs1:1richer flavor
excellent
- 1 tablespoon fresh lemon juice
- ½ fresh lemon, cut into 4 pieces
- ¾ teaspoon ginger juice
- 1 ½ tablespoons shaoxing wine
- 2 teaspoons light soy sauce
- 2 tablespoons oyster sauce
- ½ teaspoon salt
- 2 ½ teaspoons sugar
- 1 teaspoon sesame oil
- 1 ½ tablespoons peanut oil
- 1 pinch white pepper
- 1 ½ tablespoons cornstarch
- 2 tablespoons red bell peppers, minced, for garnish
Instructions
- 1
Mix all ingredients except chicken and red bell pepper in a bowl until well combined
- 2
Add chicken to marinade, mix to coat evenly and marinate for 20 minutes
- 3
Transfer chicken and marinade to a steamproof dish
- 4
Place dish in steamer and steam for 10 minutes
- 5
Turn chicken pieces over and steam for another 10 minutes until cooked through
- 6
Remove from steamer and sprinkle with minced red bell pepper
- 7
Serve over cooked rice with lemon wedges
Tips
Marinate chicken for the full 20 minutes to ensure flavors penetrate the meat and create tender, flavorful results.
Use a shallow, wide steamproof dish to ensure even cooking and proper steam circulation around all chicken pieces.
Test chicken doneness by cutting the largest piece - juices should run clear with no pink color remaining.
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Marinate chicken up to 4 hours ahead, steam just before serving
Serve immediately over steamed rice with lemon wedges
Common Mistakes
Use steamproof dish to avoid cracking during cooking
Don't skip marination time to ensure proper flavor development
Turn chicken halfway through steaming to ensure even cooking
Substitutions
FAQ
Can I use chicken breast instead of cutlets?
Yes, chicken breast works well. Cut into similar 1-inch cubes for even cooking and adjust steaming time if pieces are thicker.
What if I don't have a steamer?
Use a wok or large pot with a steaming rack, or place a heatproof bowl upside down and set the dish on top.
How long will this keep refrigerated?
Store covered in refrigerator for up to 3 days. Reheat gently in steamer or microwave until heated through.