Equipment
Ingredients
Chicken and Marinade
- 300 g boneless skinless chicken thighs, trimmed of excess fat
- 30 ml light soy sauce
- 15 ml shaoxing wine
- 5 ml sesame oil, toasted
- 8 g cornstarch
- 10 g ginger, finely minced
- 10 g garlic, finely minced
- 5 g white sugar
Vegetables and Garnish
- 150 g baby bok choy, washed thoroughly and quartered lengthwise
- 20 g scallions, thinly sliced on the bias
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 270 kcal
- Protein
- 33 g
- Carbohydrates
- 12 g
- Fat
- 9 g
- Fiber
- 1 g
- Sugar
- 4 g
- Sodium
- 1021 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 141 mg
- Potassium
- 686 mg
- Calcium
- 112 mg
- Iron
- 2.5 mg
- Magnesium
- 65 mg
- Phosphorus
- 344 mg
- Zinc
- 2.8 mg
- Vitamin A
- 183 mcg
- Vitamin C
- 37 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 60 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.40 mg
- Niacin
- 9.2 mg
- Folate
- 65 mcg
- Water
- 213 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Cut the boneless skinless chicken thighs into uniform 2-centimeter bite-sized pieces using the cutting board and chef knife. Wash your hands, knife, cutting board, and any surfaces touched by the raw poultry thoroughly with hot soapy water immediately after to prevent cross-contamination.
In the microwave-safe bowl, combine the diced chicken, light soy sauce, Shaoxing wine, sesame oil, cornstarch, minced ginger, minced garlic, and white sugar. Stir vigorously until the chicken is evenly coated and the liquid looks slightly milky from the cornstarch.
Allow the chicken mixture to marinate at room temperature to absorb the flavors and let the cornstarch hydrate.
Arrange the quartered baby bok choy in an even layer over the top of the marinated chicken. Cover the bowl securely with the vented microwave-safe lid.
Place the covered bowl in the microwave and cook on high power. Microwaves heat unevenly, so this first blast will start generating steam from the vegetables to cook the chicken from above.
Put on oven mitts and carefully remove the bowl from the microwave, watching out for intensely hot steam escaping. Remove the lid and stir the chicken and vegetables thoroughly, bringing the less-cooked center pieces toward the outer edges of the bowl.
Replace the vented lid and return to the microwave. Cook on high power for an additional 2 to 3 minutes, or until the chicken is completely cooked through and reaches a safe internal temperature of 74 degrees Celsius or 165 degrees Fahrenheit.
Leave the covered bowl to rest on the counter for 2 minutes to allow the residual heat to finish cooking the meat gently and allow the juices to redistribute.
Uncover carefully, scatter the thinly sliced scallions over the top, and serve immediately with steamed rice or noodles.
Chef's Notes
- Cutting the chicken into identical, small sizes is crucial for even microwave cooking. Irregularly sized pieces will lead to cold spots and overcooked edges.
- The cornstarch in the marinade creates a protective velvet coating that helps prevent the chicken fibers from seizing and drying out in the harsh heat of the microwave.
- Microwave wattages vary wildly. These times are based on a standard 1000W to 1200W microwave. Adjust your cooking time by 10 to 20 percent if your appliance is significantly stronger or weaker.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — The chicken freezes well, but the bok choy will lose its structural integrity and become very soft upon thawing.
Reheating: Microwave loosely covered on medium power in 1-minute bursts until heated through to prevent the chicken from becoming rubbery.
Troubleshooting
Chicken texture is rubbery or tough
Cause: The chicken was microwaved for too long, or the microwave wattage is higher than average
Fix: Cannot be fixed. To salvage, shred the meat finely and toss with extra soy sauce and a splash of black vinegar to mask the dry texture
Prevention: Check the internal temperature earlier in the cooking process and reduce the second cooking phase by 1 minute next time
Sauce is overly watery and pale
Cause: Vegetables released too much water and the cornstarch did not activate completely
Fix: Remove the meat and vegetables with a slotted spoon. Microwave the remaining liquid uncovered for 1 to 2 minutes until it thickens, then pour it back over the dish
Prevention: Ensure bok choy is completely dry after washing before adding it to the bowl
Cultural Context
Steaming chicken with ginger and soy is a classic Cantonese homestyle technique that highlights the natural flavor of the meat. Adapting this traditional wet-heat method to the microwave perfectly mimics the humid environment of a bamboo steamer, creating an ultra-fast modern variation of a timeless everyday dish.
