Go Back

Steamed Soy Chicken With Spinach-Stuffed Rice Paper Rolls

Quiche 'n' Tell
Healthy, soy-flavoured steamed chicken
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Servings 3


For the chicken

  • 3 chicken thighs
  • 3 chicken drumsticks
  • 2 tbsps dark soy
  • 1 tbsp fish sauce
  • 11/2 tsps grated fresh ginger

For the rice paper rolls

  • Serves 3
  • 12 sheets of Thai rice paper
  • 300 g spinach chopped fine
  • 2 carrots cut in small dice
  • 2 cloves of garlic minced
  • 1 tbsp oil


To make the chicken

  • Wash and dry chicken pieces and marinate in soy, fish sauce and grated ginger for 2 hours.
  • Boil a large pot of water, place a bamboo steamer to fit on top. Put chicken pieces on a plate inside the steamer and steam for 25 minutes turning the pieces midway to ensure even cooking. Serve warm drizzled with the resulting jus.

To make the rice paper rolls

  • Heat oil in a pan and stir fry the garlic for half a minute and toss in spinach and carrots. Fry on medium-high heat for 5-7 minutes till cooked and lightly browned. Season with salt and mix in sesame seeds. Cool.
  • Wet a tea towel and spread on the kitchen counter, place each sheet of rice paper on the towel and gently press to wet both sides (for a minute) till the sheet becomes flexible to roll.
  • Gently lay one sheet on a chopping board and spoon 2 tsps of spinach filling an inch above the edge, fold in both the left and right sides and the bottom and roll to resemble a spring roll (see pictures). Make the rest of the rolls in a similar fashion and serve with the chicken jus or a dipping sauce.


Total time does not include time for marination.