By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
427 cal · 60 min
Steamed Chicken Broth
Recipe GLPR2bdd8930b3d2d8
A light and aromatic steamed broth made from chicken pieces infused with fresh ginger and Chinese rice wine. This traditional-style soup is simple yet deeply flavorful, perfect for a comforting meal. The chicken is steamed gently to create a delicate, clean-tasting broth with tender meat.
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Ingredients
1 whole chicken (about 3 lb.), cut into 8 pieces (skin-on)
4 tbsp. Chinese rice wine
4 slices fresh ginger (coin-sized, about 1/8 inch thick)
Coarse salt to taste
Directions
Pat the chicken pieces dry with paper towels and arrange them in a heat-safe bowl or steamer-safe dish.
Drizzle the Chinese rice wine evenly over the chicken pieces.
Scatter the fresh ginger slices over and around the chicken.
Fill a large pot or steamer with water (about 2 inches deep) and bring to a boil. If using a pot with a steamer insert, place the insert above the water line. If using a bamboo steamer, place it over a pot or wok of boiling water.
Carefully place the bowl or dish of chicken in the steamer, ensuring steam can circulate around it. Cover with a lid or steamer cover.
Steam for 40–45 minutes, or until the chicken is fully cooked through (internal temperature reaches 165°F in the thickest part of the thigh without touching bone). The chicken will release its natural juices to create the broth.
Carefully remove the bowl or dish from the steamer (the bowl will be very hot—use oven mitts or kitchen towels).
Season the broth with coarse salt to taste. Serve the chicken pieces in bowls with the aromatic broth and ginger slices.
Comments
Chinese rice wine is not stocked at the major Charlotte chains (Harris Teeter, Food Lion, Publix, Walmart, ALDI, Kroger), so you'll need a trip to an Asian market like H-Mart or Ming's to avoid substituting with cooking sherry, which changes the flavor profile. The ingredient list is so spare that the dish depends entirely on broth quality and technique—ginger and chicken alone don't build much complexity, so results will be only as good as your technique and your stock. The stated 60 minutes is likely honest for steaming, but assumes you're starting with broth already made; from raw chicken, add another 45 minutes to an hour. This works as a light dinner or side, but it's delicate enough that leftovers won't improve much when reheated.
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