New Steam Oven Means Sesame Ginger Chicken

We recently got a steam oven at home. The oven has transformed our weeknight dinners Sous vide enthusiasts will know that one can cook sous vide in a steam oven too, depending on make, model etc. But, that’s for another day. During the week, we tend to eat a reasonable amount of fish with salmon being a once-a-week staple. In truth, it used to be a case of “Grilled salmon, it must be Tuesday”. This is not a good way to run your culinary life. The arrival of the steam oven has opened my mind to lots of different steamed dishes. High on the list of favourites is Sesame Ginger Chicken. It is a perfect partner to the egg fried rice I posted last week.

The picture above reflects the many ways one might do a bit of steaming. I have used the bamboo steamers over my trusty wok for nearly thirty years. They perform really well. However, the steam oven is easier and, for the time being at least, gets my vote.

Ingredients

  • 4 large, free range chicken breasts, skin on
  • 8cm/3 inch piece of fresh root ginger
  • 1 tablespoon of sesame oil*
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper

*When buying sesame oil, don’t be a tightwad. Spend the money. Like most oils for consumption, the higher the price, the better the oil. It really makes a big difference with the flavour of sesame oil. 

There is only a little bit of advance organisation needed in getting this dish together. First thing to do is to cut up the ginger nice and small.

My trusty cleaver is pressed into action for the ginger.

Place the chicken into a dish. Rub the chicken all over with the ginger, salt and pepper. Pour over the oil and toss the chicken to coat completely. Cover and leave to sit for four to six hours (or overnight, if you wish).

The sesame oil has a lovely aroma. Perfect with the ginger.

Make loose parcels out of parchment paper for the chicken. Steam the chicken for 30 to 40 minutes to ensure doneness. I have found that it can take a little longer in the bamboo steamer and I have never had faith in the old plastic tower electric steamer that I managed to oik into the recycling a few weeks ago.

Slice the chicken and serve it over rice as suggested. Don’t forget to pour the juices from the parcel over. There is lots of flavour in there too.

This is so simple and delicious. I really have to encourage you to either break out the old steamer or invest in a steam oven. It is a simple dish and a true delight.

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Latest comments
  • With the steam oven, did you find that you had to rethink times and temperatures when steaming, vs the bamboo steamer and wok? My new oven and gas hob are still causing some interesting variations on tried and trusted recipes…
    I bet you’re loving your new kitchen – how about a bit of a tour of the new creative environment?

  • Ginger and sesame – two of my favourite flavours for chicken ! You have just got a new steam oven -= I am aiming for something smaller but just as effective as I usually run a one-person household: the Japanese company Uchicook has a fabulous dome covered stove-top grilling pan with ridges one can use for 1-2 people either grilling or steam-grilling/cooking without any fat and taking over 1/3 off the cooking time . . . quite expensive at over 200 dollars but very much on my shopping list as going sous-vide is simply unpractical for me. Looking forwards to your post . . .

  • Good lord, I’d never even heard of a steam oven. Where have I been?

  • Fantastic! Years ago, when I worked as a chef in a Cornish gastro pub, we used a huge steam oven to cook all our fish and vegetables to great effect.

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