Steamed Chicken with Asparagus: A Delicate East Chinese Classic
Introduction
In the culinary world of East China, where refinement and balance reign supreme, simplicity is not synonymous with blandness. Instead, it is a sign of respect for ingredients and their natural flavors. One dish that beautifully reflects this philosophy is Steamed Chicken with Asparagus (芦笋蒸鸡肉)—a light, nourishing dish that marries the succulent tenderness of chicken with the crisp vibrancy of fresh asparagus. While it may not enjoy the international fame of dishes like kung pao chicken or sweet and sour pork, it is a beloved staple in Jiangnan (江南) kitchens, particularly in areas like Shanghai, Hangzhou, and Suzhou.
This article explores the cultural origins of this refined dish, delves into its nutritional appeal, and walks you through a carefully detailed, step-by-step recipe so you can recreate a taste of East China in your own kitchen.
Origins and Culinary Significance
Jiangnan Cuisine and the Art of Steaming
The Jiangnan region of East China, which includes southern Jiangsu and northern Zhejiang provinces as well as Shanghai, is known for its elegant and mild-flavored cuisine. The cooking here emphasizes freshness, seasonal ingredients, and nuanced techniques. Steaming is among the most cherished cooking methods in this region—not only for its health benefits but for its ability to preserve the integrity and aroma of ingredients.
Steamed Chicken with Asparagus likely evolved from traditional steamed chicken dishes native to the Jiangnan area, such as bai zhan ji (白斩鸡 – poached plain chicken) and qingzheng ji (清蒸鸡 – clear-steamed chicken). These dishes focus on natural flavors, minimal oil, and fresh aromatics like ginger, scallion, and Shaoxing wine.
Asparagus, while not indigenous to China, was introduced in the 20th century and embraced for its crisp texture and ability to harmonize with other ingredients. East Chinese chefs began incorporating it into local dishes, often pairing it with chicken, shrimp, or tofu in steamed preparations.
Today, this dish symbolizes modern East Chinese cuisine—rooted in tradition but open to innovation and health-conscious choices.
Ingredients and Preparation
Key Ingredients
The beauty of this dish lies in its simplicity. Here are the essential ingredients you’ll need for Steamed Chicken with Asparagus (serves 2–3):
For the Chicken Marinade:
300g boneless chicken thigh or breast, sliced into thin strips
1 tablespoon Shaoxing wine (绍兴酒)
1 teaspoon light soy sauce (生抽)
½ teaspoon salt
½ teaspoon sugar
1 teaspoon sesame oil (香油)
½ tablespoon cornstarch
2 slices fresh ginger, julienned
For the Vegetables and Aromatics:
150g fresh asparagus, ends trimmed, cut into 5–6 cm segments
1 clove garlic, minced
2 slices ginger, julienned
1 small red chili (optional), sliced thin for color
1 scallion, chopped for garnish
For the Sauce (optional for post-steaming drizzle):
1 tablespoon light soy sauce
½ tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon hot chicken stock or water
Step-by-Step Preparation
Step 1: Prepare and Marinate the Chicken
Start by slicing the chicken into thin, even pieces. Chicken thigh is preferred for its juiciness, but breast will work fine if marinated correctly.
In a mixing bowl, combine:
Shaoxing wine
Light soy sauce
Salt and sugar
Sesame oil
Cornstarch
Ginger slivers
Toss the chicken pieces thoroughly to ensure even coating. Let it marinate for at least 20–30 minutes at room temperature (or longer in the refrigerator for deeper flavor).
Tip: The cornstarch not only tenderizes the meat but helps lock in moisture during steaming.
Step 2: Blanch the Asparagus (Optional but Recommended)
While the chicken marinates, bring a pot of lightly salted water to a boil. Add the asparagus segments and blanch them for about 30 seconds, just until they turn vibrant green. Quickly transfer them to a bowl of ice water to stop the cooking. This step ensures the asparagus remains crisp and vibrant after steaming.
Drain well and pat dry with a paper towel.
Step 3: Assemble the Dish for Steaming
On a heatproof dish or shallow bowl that fits inside your steamer:
Arrange the blanched asparagus as a bed.
Place the marinated chicken strips evenly over the asparagus.
Sprinkle julienned ginger and minced garlic over the top.
Add sliced red chili if using.
Cover the dish loosely with heat-safe plastic wrap or a lid to prevent condensation from pooling on the food during steaming.
Step 4: Steam the Dish
Set up your steamer (metal steamer pot, bamboo steamer, or electric steamer all work well). Bring the water to a boil, and place the dish in the steamer.
Steam over medium-high heat for about 10–12 minutes. Cooking time may vary depending on the thickness of the chicken slices and the type of steamer used.
Check for doneness by cutting into a thick piece of chicken—it should be white and fully opaque, with juices running clear.
Step 5: Prepare the Sauce (Optional)
While the chicken steams, you can prepare a simple sauce to drizzle over the top.
In a small pan, combine:
Light soy sauce
Oyster sauce
Sesame oil
Hot chicken stock or water
Heat gently and stir until warm. Once the dish is steamed, drizzle this sauce over the top for added flavor depth.
Step 6: Garnish and Serve
Remove the dish from the steamer and garnish with chopped scallions and an extra drizzle of sesame oil if desired.
Serve immediately with steamed jasmine rice or plain white rice, which pairs beautifully with the light sauce and natural juices released during steaming.
Flavor Profile and Nutritional Benefits
This dish is a masterpiece of subtlety. The chicken is juicy and tender thanks to the marinade and gentle steaming process, while the asparagus remains crisp and clean-tasting. Ginger and garlic add just enough aromatic warmth without overpowering the fresh flavors.
From a nutritional standpoint, it’s low in fat, high in protein, and rich in fiber, folate, and vitamins A, C, and K thanks to the asparagus. The use of steaming and minimal oil makes it ideal for those pursuing a clean, heart-healthy diet.
Cultural Context and Modern Adaptations
In East China, this type of dish is often served as part of a multi-course family meal, especially during spring when asparagus is in season. Its clean profile makes it a refreshing contrast to richer or oilier dishes that might also be on the table, like red-cooked pork or stir-fried shrimp.
In contemporary Chinese households—especially in urban centers like Shanghai—this dish has gained popularity for weekday dinners due to its quick preparation and health benefits. It is also favored by younger generations for its modern look and suitability for meal prep or lunchboxes.
Some families adapt it further by adding mushrooms (like enoki or shiitake), goji berries, or substituting chicken with lean pork or tofu for variety.
Conclusion
Steamed Chicken with Asparagus is more than just a healthy and delicious meal—it’s a shining example of how East Chinese cuisine elevates simplicity into an art form. Its roots in the traditional cooking methods of Jiangnan, combined with the delicate addition of asparagus, result in a dish that is both satisfying and refreshing.
Whether you’re exploring Chinese cuisine for the first time or looking to expand your repertoire with more nutritious, home-style recipes, this dish deserves a place on your table. In just under an hour, with a few thoughtful steps, you can enjoy a dish that tastes like it came straight from a Shanghai home kitchen—clean, elegant, and deeply comforting.