Steamed Chicken Chinese Style

Chicken breast stuffed with spicy chicken mince, steamed and served with a flavourful sauce This is a Sanjeev Kapoor exclusive recipe.

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Steamed Chicken Chinese Style

Main Ingredients Boneless chicken breast, Chicken mince
Cuisine Chinese
Course Main Course Chicken
Prep Time 41-50 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Steamed Chicken Chinese Style

  • 400 grams Boneless chicken breast
  • 1 cup Chicken mince
  • 3 teaspoons coriander leaves freshly chopped
  • 3 teaspoons Spring onion greens chopped
  • to taste Salt
  • 1 teaspoon Green chilli chopped
  • 1 teaspoon Ginger chopped
  • 2 teaspoons Garlic chopped
  • 1/2 teaspoon Soy sauce
  • to taste Crushed black peppercorns
  • 2-3 Cabbage leaves
  • 2 teaspoons Oil
  • 1 1/2 cups Chicken stock
  • 1 teaspoon Cornstarch
  • for garnish Spring onion flower
  • for garnish Micro greens


  1. In a bowl take chicken mince, 1 teaspoon coriander, 1 teaspoon spring onion green, salt, ½ teaspoon green chilli, ½ teaspoon ginger, 1 teaspoon garlic and soy sauce, mix well. Set aside for ten to fifteen minutes.
  2. Take chicken breast and slit so as to make a cavity. Marinate the chicken with salt and pepper. Set aside for five to ten minutes.
  3. Stuff the minced chicken in the breast. Set aside again for ten to fifteen minutes.
  4. In a wok heat water for boiling. In a steamer place the cabbage leaves on the base. Place the chicken breast on it and cover it with a lid.
  5. Place the steamer on the wok and steam it for ten to fifteen minutes.
  6. In a nonstick wok heat oil add remaining garlic, ginger and green chilli, sauté. Add chicken stock, salt and pepper, let it boil.
  7. Make a cornstarch slurry using three tablespoons of water. Add the slurry to the pan. Cook the sauce until thick. Add remaining coriander and spring onions.
  8. Remove the chicken breast from the steamer. Cut it into half and place it on a serving plate. Pour the sauce over. Serve hot garnished with spring onion greens and micro greens.