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Steamed Chicken with Xiao Fan's Special Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This aromatic steamed chicken with xiao fan's special sauce is a masterclass in clean, vibrant Asian flavours. By steaming the chicken on the bone, you ensure the meat remains incredibly succulent and tender, while the infusion of fresh ginger provides a subtle, warming base. The real star, however, is the punchy dressing made with fresh Thai chillies, garlic, and coriander, which cuts through the richness of the poultry to create a perfectly balanced and fragrant dish.

As a high-protein main course, this recipe is ideal for those seeking a nutritious and restorative dinner that does not compromise on taste. It is wonderful served simply alongside steamed jasmine rice or some stir-fried pak choi to soak up the savoury juices. Whether you are looking for a healthy midweek meal or a communal dish for a weekend feast, this homemade chicken is sure to become a household favourite.

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Ingredients for Steamed Chicken with Xiao Fan's Special Sauce

  • 1 chicken (about 1.6kg), halved lengthwise

  • 2 tablespoons thin matchsticks of peeled ginger

  • 1 1/2 tablespoons peanut or vegetable oil

  • 4 garlic cloves, minced

  • 3 to 4 (2-inch) fresh hot Thai chillies, minced, including seeds

  • 1/2 cup coarsely chopped coriander

  • 1/4 cup water

  • 1 teaspoon soy sauce

  • 1 teaspoon rice vinegar (not seasoned)

How to make Steamed Chicken with Xiao Fan's Special Sauce

Fit a large steamer rack inside a large wide pot. Add enough water to reach within 1/2 inch of bottom of rack. Bring to a boil.

Pat chicken dry and put, skin side up, in a shallow bowl (that will fit on steamer rack inside pot). Sprinkle with ginger and steam, covered, over high heat, until chicken is just cooked through, 30 to 35 minutes (replenish water if necessary).

Carefully remove bowl with chicken. Pour off juices into a glass measure and set aside 60ml (reserve remainder for another use). Return chicken in bowl to pot and keep warm, covered, off heat.

Heat a wok or large heavy skillet (not nonstick) over high heat until smoking, then drizzle oil down side of wok and swirl to coat. Reduce heat to medium, then add garlic and stir-fry 15 seconds. Add chillies and stir-fry 15 seconds. Add coriander and stir-fry 1 minute. Stir in remaining ingredients, 1/4 teaspoons salt, and 60ml chicken juices and simmer 1 minute. Transfer to a bowl.

Drizzle some sauce over chicken (include some solids for a spicier sauce); serve the rest on the side. Season chicken with salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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