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Steamed Soy-Marinated Chicken Recipe

Steamed Soy-Marinated Chicken

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on January 12, 2010

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    Too much salt for my taste, a full tablespoon in the first stage was just too much. I'd reduce that to a half, and reduce the soy in the last stage. Other than that, maybe a little more carrot? Something sweet is sorta called for.

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  • on May 05, 2008

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    I made this chicken last week. But instead of peanut oil, I used the peanut sauce found in the asian section... mixed all the ingredients in a food processor and marinated overnight... Sooo yummy!

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  • on June 30, 2007

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    I chose this for a post marinade after steaming in my Mom's old steamer, I had given her. It really was delicious and savory! Used powdered ginger. Lemon is key. Used Canola oil, instead of Peanut Oil. Great as an entree with white jasmine rice.

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  • on June 03, 2007

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    Admitedly I have never steamed chicken before but My little bamboo steamer and I did our best and while the marinade seemed wonderful, the chicken was rubber. Is it just me?

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  • on March 22, 2006

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    This dish was very easy to prepare and so yummy!

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  • on July 16, 2005

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    AMAZING!! Def try this dish. Some of the most tender and flavorful chicken I have ever had. After making it with a friend, she requested it for he big birthday dinner party, and it was easy to scale up and a huge crowd-pleaser. Have made steamed and baked in the oven - works just as well. Would recommend marinating overnight to maximize flavor.

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  • on March 07, 2005

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    This was simple to make and sooo delicious. I never used my bamboo steamer for anything but dim sum and this chicken was moist and excellent flvoring, because of the marinade.

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  • on March 06, 2005

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    This meal was so yummy wummy for my tummy. It was easy weasy to maky waky.

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