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Steamed orange & soy chicken


  • Place the ginger, orange zest and juice, the soy, mirin, sake, sambal and star anise in a bowl and whisk. Taste for seasoning. 
  • Place the chicken in one layer on a plate to fit into a large steamer. Spoon the sauce over and steam for about 8-9 mins. 
  • When the chicken is almost ready, blanch the corn, carrots, sugar peas and beanshoots with a little salt. Drain well.
  • To serve, mound the vegies on individual plates, top with the chicken and spoon some cooking liquid over.


  • 1 tbsp freshly grated ginger
  • grated rind of 1 orange
  • juice of 1-2 oranges
  • 2 tbsp soy sauce
  • 1 tbsp mirin (Japanese rice wine)
  • 1 tbsp sake
  • 1 tspn sambal oelek
  • 2 star anise
  • 4 skinless chicken breast fillets
  • 12 baby corn 
  • 12 baby carrots, peeled
  • a handful of beanshoots
  • 12 sugar peas, topped & tailed
  • freshly ground salt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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