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| Photo updated 7 Mar 2017 |
Steamed chicken is one of the most popular dishes in my home. It’s incredibly simple to prepare, and my son loves it, which makes it a regular on our dining table. I always use fresh kampong chicken (free-range chicken) for this recipe. Kampong chickens are generally leaner and have less fat than farm-raised chickens, and I find the meat more flavourful and delicious. The only downside is that they’re slightly more expensive.
Now, I have to admit that this steamed chicken doesn’t look particularly impressive. In fact, it’s probably one of those dishes you might overlook at first glance. But trust me, you have to taste it! The prawn paste gives the chicken such an incredible depth of flavour, and steaming keeps the meat tender and juicy while allowing all those savoury flavours to soak in. Whenever I make this, we somehow end up finishing a big bowl of rice each in no time. It’s that good! Simple, homestyle, and incredibly flavourful.
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| Another version of Steamed Chicken With Cordyceps Flowers, added some fresh cordyceps flowers and wolfberries |
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| Simple Steamed Prawn Paste Chicken With Mushrooms, along with Thai Green Curry Prawns and stir-fry sweet potato leaves, these dishes go so well with rice. Photo updated: May 2022 |
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| Simple home-cooked lunch idea: Steamed Prawn Paste Chicken With Wolfberries, along with long bean Chinese sausage omelette, stir-fry kangkung and chilli crisp silken tofu. Photo updated: August 2026 |
材料
280g Chicken Thigh/ Leg/ Wings (optional: cut into chunks)
鸡腿／鸡翼 280克
Seasoning: 调味料
1/2 tsp Corn Flour 玉米粉／粟粉 1/2小匙
1/4 tsp Salt or slightly more if you like it more flavourful 盐 1/4小匙，喜欢较咸的可以放1/2小匙
1/2 tsp Soy Sauce 酱油 1/2小匙
1/2 tsp Sesame Oil 麻油 1/2 小匙
1/2 tsp Shao Xing Wine 绍兴花雕酒 1/2 小匙
1 heap tsp Fine Shrimp Sauce aka Prawn Paste 虾酱 1小匙满
Pinch of Sugar 细砂糖 少许
If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.
如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
Method: 步骤
1. Wash and dry the chicken. Add in seasoning, mix well, cover with cling wrap and marinate for 1 hour or overnight in a refrigerator.
将鸡肉洗干净，抹干。加入调味料，混合均匀，盖上保鲜纸，放冰箱腌一小时或隔夜。
回室温。放姜丝。
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| Added wolfberries instead of chilli. |
Photo updated: August 2026
4. Steam for 15-20 minutes or until cooked. Garnish with spring onion/ coriander/chilli (optional). Serve warm with steamed rice.
蒸15-20分钟或至熟。随意放些青葱／芫西／辣椒，即可。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed.
Some feedback from those who have tried:
Some feedback from those who have tried:
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| By Eliss Kong |
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| Feed back from Siew Kheng Koh |
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| By Cecilia Hiong |
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| By Cecilia Hiong |
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