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Steamed chicken with spicy sauce


  • Rub the chicken all over with salt. Then put the spring onions, ginger and garlic into the cavity, and put the chicken on a plate in a steamer.
  • Carefully pour boiling water over the top, tightly cover and steam for about 25-30 mins until the chicken is cooked. Remove and, when cool enough to handle, cut into pieces.
  • To make the sauce, mix together the chilli sauce, lime juice, black vinegar, galangal, chopped roasted peanuts, sugar and plum paste. Add a little of the chicken cooking liquid. Stir and taste for seasoning.
  • Serve the chicken with the sauce and steamed rice in small bowls on the side.


  • 1 x 1.2 kg whole chicken
  • sea salt
  • 2 spring (green) onions, cut into pieces
  • 4 thin slices fresh ginger
  • 6 garlic cloves, lightly crushed
  • 3 tbsp chilli sauce
  • 3 tbsp fresh lime juice
  • 3 tbsp Chinese black vinegar
  • a good piece of galangal (or ginger), peeled & grated
  • 2-3 tbsp roughly chopped roasted peanuts
  • 1 tbsp sugar
  • ½ cup tim mui (plum paste) or any Asian plum sauce

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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