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Steamed lemon & soy chicken


  • Whisk the lemon zest and juice with the soy, sesame oil, Chinese wine, oil, sugar, chilli paste and seasonings in a large ‘flattish’ bowl that will fit into your steamer. Then add the chicken, toss until well coated in the marinade and refrigerate for about 1 hour, tossing now and again.
  • When ready, tightly cover the bowl with kitchen foil, put in the steamer, place the lid on top and cook for 30-40 mins, turning once or twice.
  • Serve the chicken with the spring onion, chilli and coriander sprinkled on top and steamed rice on the side.


  • grated rind & juice of 2 lemons
  • 3 tbsp soy sauce
  • ½ tbsp sesame oil
  • 1 tbsp Chinese rice wine
  • 1 tbsp peanut or vegetable oil
  • 1 tbsp sugar
  • ½-1 tspn chilli paste
  • sea salt & freshly ground pepper
  • 6 boneless & skinless chicken thighs
  • 2 spring (green) onions, shredded
  • 1 long red chilli, shredded
  • a handful of fresh coriander sprigs

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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