Steamed Chicken with Bok Choy and Ham

The hubby often complains that I never try anything new, so I gave this one a go after my MIL said it was his favourite. The original recipe uses kai lan, Chinese ham, and Chinese cooking wine. I didn’t have those, so I used bok choy, black forest ham, and red wine. So this is my east-meets-west version…


  • Main:
    • 4 pieces of chicken thighs
    • 250 g bok choy
    • 1 slice of black forest ham
  • Marinade:
    • 1 tsp ginger powder
    • 1 tbsp dark soy sauce
    • 1/4 tsp salt
    • 1 tbsp red wine
    • dash of pepper
    • 2 tbsp water
  • Sauce:
    • 1 tsp garlic powder
    • 2 tbsp oyster sauce
    • 1/2 tsp salt
    • dash of sesame oil
    • dash of pepper
    • 100 ml water


  • Mix the marinade ingredients together and marinate the chicken thighs for 15 minutes.
  • Place the chicken onto a steaming dish. Cut the ham into four quarters and lay a piece on each chicken thigh.
  • Boil water for steaming and steam ham and chicken for 45 minutes (or until cooked through). Remove chicken from the steaming liquid and place on a serving dish.
  • Heat another pot of water. Add oil and salt. Blanch the bok choy and drain well. Arrange the bok choy around the chicken and ham.
  • Add sauce ingredients into a saucepan and bring to the boil. Drizzle the sauce over the chicken and ham. Serve.

Verdict: I got three thumbs up for this so I think it’s a keeper. Even the vegetables were eaten mostly without complaint – that’s got to be a winning sign for sure!