Steamed Tamarind Chicken Recipe

Steamed Tamarind Chicken Recipe

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This is a healthy version of a Filipino dish called sinampalukan manok (chicken with tamarind). Instead of doing the traditional soup with chicken, I steamed the chicken and used the same sinampalukan manok ingredients as a dry rub.

This recipe is under the category "I can't believe it's that easy." You can also prepare chicken soup stock with tamarind and serve it on the side, making this a deconstructed version of the traditional dish.


*Note: Sinigang mix is sold in standard 1- to 1 ½-ounce packages and is also called tamarind soup base or tamarind soup mix. You can find it in Asian supermarkets and may be able to find it in the international foods aisle of your grocery store. You can also purchase it online.

**Note: For a healthier and more filling meal, use brown rice which has more nutrients and fiber than white rice.


  • One 1-ounce package sinigang mix*
  • 4 cloves garlic, minced
  • One 1-inch piece ginger, grated
  • One 5-pound chicken, cut into 8 pieces or whole
  • 1 lemon, cut into 8 wedges (optional)
  • 1 cup rice**
  • Grape tomatoes and spinach leaves, for garnish

Steamed Chicken with Mushrooms

Steamed chicken with mushrooms 冬菇蒸鸡 is a home-cooked dish 家常菜 popular among the Cantonese.

It is quick and easy to prepare steamed chicken, and the gravy is the most satisfying part of the dish. Children can finish eating a bowl of steamed rice just with the gravy. The older adults will love the tender chicken meat with a velvety texture. I will attack the mushrooms that soaked up the gravy with all the flavors of other ingredients.

I break down the steamed chicken recipe into three sections in this article.

  1. Three key points on how to prepare the chicken for steaming.
  2. How to prepare the dry ingredients in the recipe.
  3. How to steam the chicken.

Let&rsquos get started right away.

Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post.

Chiang Mai Chicken (Kai Yang)

(Adapted from Christopher Kimball’s recipe in the May-June 2017 issue of Milk Street Magazine)

Serves 8 (cut the ingredients in half for 4 servings)

Special equipment that makes it easier:

An oven-safe cooling rack that fits in the sheet pan

Some of the ingredients for the marinade and the sauces

Lemon grass, ends trimmed and the hard outer layers peeled off

2 cups lightly packed cilantro leaves and tender stems

½ cup packed light brown sugar (or 6 packets of Truvia)

2 lemon grass stalks, ends trimmed, bottom 8 inches chopped

2 tablespoon coriander seeds

2 tablespoon black peppercorns

2 teaspoons white peppercorns

6 pounds chicken parts (I used 12 chicken thighs)

Lime wedges, to serve (optional)

  1. Put all of the marinade ingredients (the cilantro through the white peppercorns) in a blender and blend until smooth, about 1 minute.
  2. Reserve ½ cup of the marinade for a glaze.
  3. Pour the rest of the marinade in a 2-gallon zip-close bag. Put the chicken in the bag skin-side down and spread it out as best as you can. Seal the bag put it in a large baking dish in the refrigerator. Marinate the chicken for 2 hours, turning it over a time or two. (While the chicken is marinating, you can make the Tamarind Dipping Sauce and/or the Chili-Lime Dipping Sauce – recipes follow this one.)
  4. Preheat the oven to 400° and put the oven rack in the center of the oven.
  5. Line a large sheet pan with foil. Spread 1 cup of kosher salt over the foil. Place a wire rack over the salt. (The salt prevents the marinade from burning when it drips off of the chicken.)

6. Put the chicken on the rack. Roast for 30 minutes.

7. Brush the chicken with the reserved marinade and roast for another 10 – 15 minutes, or until the thighs measure 175°F (160°F for breasts).

8. Let the chicken rest for 20 minutes and then serve with lime wedges, Tamarind Dipping Sauce, or Chili-Lime Dipping Sauce.

  • ⅓ cup Spicy Tamarind Sauce (see Associated Recipes), plus more for serving
  • 2 cloves garlic, minced
  • 1 teaspoon grated peeled fresh ginger
  • ¾ teaspoon garam masala
  • 1 ½ pounds boneless, skinless chicken thighs, trimmed
  • Sliced scallions for garnish

Whisk tamarind sauce, garlic, ginger and garam masala in a 9-inch baking dish. Add chicken and turn to coat. Marinate at room temperature, turning once, for 30 minutes.

Preheat grill to medium-high.

Remove the chicken from the marinade (discard the marinade). Oil the grill rack. Grill the chicken, turning once halfway, until an instant-read thermometer inserted in the thickest part reaches 160 degrees F, 6 to 10 minutes. Let rest for 5 minutes. Sprinkle with scallions and serve with more sauce, if desired.

These Simple Grilled Tamarind Chicken Wings Are Almost Too Good to Share

I have vivid memories of eating cumin-and-chile-spiced tamarind pods by the fistful at my grandparents’ house in Madhya Pradesh in the summer. We saved the seeds and played a board game with them—though you can also peel and roast the seeds as a snack, so they’re never wasted. Tamarind is used in many different forms in Indian cuisine, adding its tart, almost-floral flavor to dals and sambar, brightening vegetable, seafood, and meat-based curries, giving sweet-and-sour candies their personality, and lending a deep and tangy flavor to chaat. It’s an ingredient that I hold very near to my heart.

Part of tamarind’s beauty is that it doesn’t need much to shine. So I decided to keep things fairly simple with my new grilled chicken wings recipe, which starts with a punchy tamarind marinade that has a touch of warm, nutty cumin, a spoonful of red pepper flakes for a mild kick, a dose of fish sauce for umami and salt, and a little brown sugar to balance the tartness and to help with caramelization on the grill. Letting the wings hang out in the marinade for 15 minutes keeps them juicy after grilling and deeply flavorful all the way through.

The tangy glaze is the best part.

Photo by Joseph De Leo, Food Styling by Liza Jernow

My colleague Lauren Joseph, who cross-tested the recipe and wrote this guide to tamarind, can’t stop talking about the marinade: “So often, tamarind gets paired with a slew of other intense flavors, like soy sauce, honey, and chili paste,” she says. “Here, the funky ferment of fish sauce is just enough to offset tamarind’s sweetness without overpowering it—everything else in the marinade is a gentle supporting player.”

Lauren says she’ll definitely make these wings again, but she also plans to slather the marinade over everything that goes on the grill this summer, starting with eggplant slices and shrimp. Throw in some cauliflower, summer squash, and peppers if you want to make it into a hearty meal.

Photo by Joseph De Leo, Food Styling by Liza Jernow

The key to success with these tamarind chicken wings is to maintain two zones on the grill, keeping all the coals to one side. Then cook the wings on the cooler side, keeping the lid closed for the first 30 minutes, and basting halfway through. Finally, move your wings over the coals for a few minutes, so that the skin and edges will char and you’ll get some crispy bits (my favorite).

If you can resist biting in right as you take them off the heat, take a second to dress up your hot wings the way we’d serve kebabs and grilled meats in India. While the wings cook, slice some raw onion super thin, then shock in cold water to get it crunchy and mellow in flavor. Then, when you pull the wings from the grill, garnish with the crisp onions and squeeze some lime over the top for a bit of extra-tangy zing. On a warm summer night, it’s like tamarind fireworks. Invite your friends over to the backyard to share—or keep these wings all to yourself. I wouldn’t blame you.

Recipe Instructions

Rinse the soaked shiitake mushrooms to remove any grit, and thinly slice them.

In a large bowl, add the chicken, mushrooms, water, vegetable oil, sesame oil, Shaoxing wine, oyster sauce, sugar, salt, white pepper, grated ginger, and the white portions of the scallions.

Mix until most of the liquid is absorbed into the chicken. Set the green portions of the scallions aside. Cover the chicken, and marinate for a minimum of 2 hours, or in the refrigerator overnight.

When you’re ready to cook the dish, let the chicken mixture come up to room temperature. Add the tapioca starch (or cornstarch) until it is uniformly incorporated. At this point, all the liquid should be absorbed into the chicken. There should be little or no standing liquid.

Fill a steamer with enough water to steam continuously for 10 minutes without evaporating. (About 3 inches of water is a safe bet.) Bring to a rolling boil.

Transfer the chicken mixture to a deep plate or pie dish.

Thinly slice the Chinese sausages on an angle, and scatter the slices on top of the chicken.

Carefully place the dish into the steamer, and steam over medium high heat for 10 minutes. Shut off the heat, and leave the chicken in the steamer for another 2 minutes. Sprinkle with green scallions and serve your Cantonese Steamed Chicken with Chinese Sausage immediately! With lots of rice!

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Steamed Chicken With Salad Recipe

In Steamed Chicken With Salad, the chicken is steamed and then glazed with a dressing, it is then served over a bed of shredded crunchy cabbage, carrot, and bell peppers.

Steamed Chicken with Salad Recipe is a wonderful to add protein into your everyday diet. The chicken is steamed and then glazed with a dressing, it is then served over a bed of shredded crunchy cabbage, carrot, and bell peppers.

The dressing is quite citrusy and sweet and goes really well with the steamed chicken. This dish is perfect for people who seek to have a healthy diet and crave to have something exotic. As the chicken is cooked with minimal oil and less fat.

Serve the Steamed Chicken with Salad Recipe on its own with Garlic and Mushroom Soup for a healthy protein rich meal.

I made these chicken buns (鸡仔包) after having them at a dim sum restaurant.

The filling is made of chicken and vegetable filling. The taste is savory and delicious.

The toughest part of making stuffed steamed buns is the folding part of it. You want to make sure that you have just enough filling so each of them look dainty and pretty.

Test kitchen director Farideh Sadeghin got the recipe for this refreshing melon drink from her Iranian-born father, who makes it by grating fresh cantaloupe and combining it with water, sugar, and fresh mint. You can add a little gin for a cooling summer cocktail. Get the recipe for Persian Cantaloupe Drink » Farideh Sadeghin

Diamonds of this floral, marzipan-like cake are crowned with a crunchy, aromatic mixture of pistachios and cardamom. Get the recipe for Persian Almond Cake with Saffron and Rose Water » Kat Craddock

Tamarind chicken with golden mash

Heat the grill. Put the potatoes in a pan of cold water, stir in the turmeric, then bring to the boil. Simmer for 12-15 mins until tender. Steam the broccoli in a metal colander or sieve over the potato pan for 4-5 mins until tender.

Mix together the tamarind paste and mango chutney. Make a few slashes in each chicken breast and place on a baking tray. Brush with the tamarind mixture, then grill for 5 mins on each side or until cooked through and sticky.

Drain the potatoes. Mash with the yogurt, korma paste and seasoning, then keep warm. To serve, stir most of the spring onions into the mash, then spoon onto plates. Scatter with the remaining spring onions and serve alongside the sticky chicken and broccoli.


In a large heatproof bowl, combine 250g basmati rice, 200g cauliflower, cut into small pieces, 150g peas, 600ml vegetable stock and 2 tbsp korma paste. Cover with cling film, pierce a few times, then microwave for 10-12 mins on High. Stand for 5 mins, then season to taste, stir and serve.


Heat oven to 180C/fan 160C/ gas 4. Brown 6 boneless, skinless chicken thighs in a little oil with 1 finely chopped onion. Transfer to a casserole dish, then stir in 250ml reduced-fat Greek yogurt, 1 cinnamon stick, 6 cardamom pods, 4 tbsp korma paste and a handful chopped coriander. Cover, then bake for 30 mins until the chicken is tender.


Mix 1 tbsp korma paste, 5 tbsp low-fat mayonnaise and 5 tbsp natural yogurt. Shred 300g cooked chicken or turkey and mix into the dressing with 50g flaked almonds, 50g sultanas and 3 sliced spring onions. Delicious as a filling for sandwiches with watercress, or as a topping for jacket potatoes.


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