Steamed Chicken Foil Packet
This is a recipe for Chinese steamed chicken foil packet. It is easy to make and just as easy to clean up. You can serve it as an individual portion (only needing a bowl of rice to go with it) or for sharing as a side dish. If you are not comfortable with aluminium foil, you can use parchment paper like in my fish in a bag recipe.
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The chicken is moist, and the broth naturally rich after steaming.
Prepare a large sheet of foil. Place aromatics (onion, spring onion, ginger and garlic) in the center.
Place chicken leg on the aromatics, and rub sesame oil on the skin. Scatter bell peppers and shiitake mushrooms around the chicken. Pour soy sauce and rice wine over the contents.
Scatter cubed butter over the contents …
… as well as the hon shimeji mushrooms.
This is what the foil packet looks like. Place it on a steaming plate and steam at high heat for 30 minutes. After this pic was taken, I covered the steamer with lid. If you make more than one, you can steam them together in a larger steamer, or steam in batches.
When opening the packet, be careful of hot steam. Spoon the soup over the chicken to keep it moist, garnish with spring onions and serve. So good with rice!
First published in Nov 2007, updated in Jan 2019.