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Hainanese steamed chicken with soy & chilli sauce


  • Put 6 halved spring onions with 3 bashed garlic cloves and 3 cm piece ginger, peeled and sliced, into the chicken’s cavity.
  • Place the chicken on a plate (that can fit into your Asian steam basket) that is sitting on a wok (or large pot) of boiling water. Then pour some more boiling water over the top, cover with the basket lid and steam for about 25 mins until the juices from the chicken run clear.
  • To make the sauce, whisk 1 tbsp grated ginger with the sambal, honey, rice vinegar, 2 chopped spring onions, 1 crushed garlic clove and the soy. Taste for seasoning and set aside to develop the flavours.
  • When the chicken is ready, cut it into 4 and serve with the sauce sprinkled over the top and steamed rice on the side.


  • 8 spring (green) onions
  • 4 large garlic cloves, peeled
  • 5 cm piece fresh ginger
  • 1 whole chicken
  • 1 tbsp sambal oelek (or any chilli paste)
  • 1 tbsp honey
  • 2 tbsp rice vinegar
  • ½ cup soy 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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