An old-school Chinese cooking trick that turns a few simple ingredients into the most beautiful golden chicken essence.
With just chicken, ginger, red dates and goji berries, an upside-down bowl collects the natural juices released during steaming. The result is tender chicken and a small bowl of rich, savoury chicken essence - no added water or stock needed. When a recipe is this simple, the quality of the chicken really matters. I used Kee Song Sakura Chicken, raised with No Antibiotics Ever and fed with Lactobacillus.
Recipe Details
Servings: 3
Prep Time: 10 minutes, plus soaking
Cook Time: 25–30 minutes, depending on the size of the chicken pieces
Ingredients
- 3 bone-in chicken leg and thigh pieces
- 3 slices ginger
- 3 dried red dates, soaked, washed, halved and pitted
- 1 handful goji berries, soaked and drained
- A little salt, for seasoning (optional)
To serve:
- Steamed white rice
- Light soy sauce
- Sesame oil
Instructions
1. Prepare the chicken
My mom always taught us to rub the chicken with a little salt, rinse and then pat dry with kitchen towels. This is optional, as it's generally advised to avoid rinsing raw chicken under running water to prevent splashing bacteria around the kitchen.
2. Prepare the aromatics
Soak and wash the red dates, cut them in half and remove the pits. Soak the goji berries briefly until softened, then drain.
3. Arrange the chicken
Place a small heatproof bowl upside down in the centre of a deep heatproof plate.
Arrange the chicken pieces around the inverted bowl, together with the ginger, red dates and goji berries.
4. Steam
Bring the water in your steamer to a boil.
Place the plate inside, cover and steam for approximately 25–30 minutes, depending on the size of the chicken pieces.
The chicken is fully cooked when the thickest part reaches 74°C, or use a chopstick to pierce the thickest part of the meat, you want clear juices. Larger pieces may require longer.
5. Collect the liquid gold
Carefully remove the plate from the steamer.
Using heatproof utensils, slowly lift the inverted bowl to reveal the golden chicken essence collected underneath.
Be careful! The bowl, steam and liquid will be extremely hot!
6. Serve
Strain the chicken essence into a small bowl. We enjoy it as it is, or with a little salt to taste.
Serve the chicken with hot white rice and a dipping sauce of light soy sauce and sesame oil.
Spoon the chicken essence over the rice, or enjoy it separately as a comforting little bowl of soup.
Why This Works
The inverted bowl creates a space for the chicken's natural juices to collect as it steams. Unlike a traditional chicken soup, which involves simmering chicken in water, this method captures some of the liquid released by the chicken itself.
The ginger adds a gentle warmth, while red dates and goji berries bring a subtle sweetness. It's a lovely way to enjoy the natural flavour of chicken without needing a long list of ingredients.
Dear Mama Tips
Use bone-in chicken. Chicken thighs and drumsticks are ideal because the bones, skin and connective tissue contribute flavour and richness to the collected essence.
Keep the skin on. It helps the chicken stay moist and adds flavour. You can remove it after steaming if you prefer.
Don't add water to the plate. The idea is to collect the chicken's own juices. Just make sure there's enough water in the steamer.
Choose the right bowl. A small, sturdy heatproof bowl that sits flat against the plate works best. The amount of essence collected may vary depending on the bowl setup and chicken pieces.
Don't overcrowd the plate. Arrange the chicken in a single layer where possible so it cooks evenly.
Check for doneness. A chopstick should slide easily into tender cooked chicken, but clear juices alone don't guarantee it's safe to eat. A food thermometer is the most reliable way to check.
Season after steaming. I prefer tasting the chicken essence first before adding any salt. You might find it doesn't need any.
Serve it fresh. This dish is best enjoyed straight from the steamer, while the chicken is tender and the essence is still hot.
Frequently Asked Questions
Can I use boneless chicken?
Yes, but I prefer bone-in pieces for their flavour and richness. Boneless chicken generally cooks faster and may produce a different amount of essence.
Can I use a whole chicken?
Yes, provided you have a large enough steaming setup and the chicken is arranged so it cooks evenly. You'll need to adjust the steaming time according to its size.
Can I add Chinese cooking wine?
You can add a small splash if you enjoy the flavour, but I prefer keeping this version simple so the natural chicken essence comes through.
Why didn't I collect much chicken essence?
The amount depends on the chicken pieces, their moisture content, the bowl's shape and how well it sits against the plate. Try using a smaller bowl with a flat rim and a deep steaming plate.
Can I make this ahead?
You can prepare the aromatics in advance, but I recommend steaming the chicken fresh for the best texture. Refrigerate leftovers promptly and reheat thoroughly before serving.
A recipe created in collaboration with Kee Song Sakura Chicken and FairPrice Finest.
