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Steamed Lemon Chicken with Scallions and Oyster Sauce

Steamed Lemon Chicken with Scallions and Oyster Sauce

By Rose HattabaughOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    20 minutes

In this recipe, the clean, mild flavor of chicken breasts meets salty-sweet oyster sauce, tangy lemons and pungent scallions that are tempered by moist steam heat. Use a Dutch oven or a similar wide cooking vessel so the chicken is in a single layer in the steamer and cooks evenly. A tight-fitting lid is essential for trapping heat in the pot. Serve with rice and a crunchy cabbage slaw.

Ingredients
  • ¼

    cup oyster sauce

  • 2

    tablespoons mirin

  • 1

    teaspoon toasted sesame oil

  • Grated zest and juice of 1 lemon, plus 1 lemon, sliced into thin rounds

  • Ground black pepper

  • 4

    boneless, skinless chicken breasts (about 6 ounces each)

  • 1

    bunch scallions, whites thinly sliced, greens cut into 1-inch pieces, reserved separately

Mix the oyster sauce, mirin, oil, lemon zest and ¾ teaspoon pepper. Measure 2 tablespoons of the mixture into a medium bowl, add the chicken to it and turn to coat. Into the remaining mixture, stir the lemon juice; set aside. In a large Dutch oven, bring 1 inch of water to a boil. Place the chicken in a steamer basket, then top with the scallion whites and lemon slices. Add to the pot, cover and cook until 160°F, about 12 minutes. Off heat, sprinkle with scallion greens, cover and let stand for 5 minutes. Serve with reserved sauce.