Steamed Chicken with Shiitake Mushroom (香菇蒸鸡)

Name: Steamed Chicken with Shiitake Mushroom (香菇蒸鸡)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3 serving
Ingredients: 500 g chicken thighs, cut into chunks; 8 slices ginger; 1 teaspoon light soy sauce; ½ teaspoon dark soy sauce; ½ tablespoon oyster sauce; 1 teaspoon Shaoxing rice wine; ¼ teaspoon sesame oil¼; 1 pinch ground white pepper; 1 teaspoon corn starch; 1 big handful dried shiitake mushroom; 4 bird’s eye chilies, deseeded and chopped; 1 stalk scallions

User Reviews

5.0

126 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
3
Calories
313 kcal
Course
Main Course
Cuisine
Chinese

Steamed Chicken with Shiitake Mushroom (香菇蒸鸡)

Iris Warren

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Tender, succulent and fragrant, Chinese steamed chicken with mushrooms requires little effort to cook yet it tastes amazing.

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Ingredients

Servings

For the chicken

500 g chicken thighs, cut into chunks 1.1 lb, see note 1
8 slices ginger
1 teaspoon light soy sauce
½ teaspoon dark soy sauce
½ tablespoon oyster sauce
1 teaspoon Shaoxing rice wine
¼ teaspoon sesame oil¼
1 pinch ground white pepper
1 teaspoon corn starch

You also need

1 big handful dried shiitake mushroom rehydrated, see note 2
4 bird’s eye chilies, deseeded and chopped optional
1 stalk scallions finely chopped

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Instructions

Marinate the chicken

Put chicken pieces into a mixing bowl. Add all the ingredients for the chicken. Mix well then leave to marinate for 10 mins or so.

Steam the dish

Add shiitake mushroom and chilies to the chicken. Mix then transfer to a deep plate (see note 3).
Bring water to a full boil in a wok/pot. Place in the chicken plate to steam using one of the following set-ups: in a steamer basket, over a steamer rack or a small bowl.
Steam over medium heat for 20 mins. Garnish with scallions and serve immediately.

Notes

I like skinless, boneless chicken thighs for this dish as they’re easy to cook through and very flavourful. Mid-joint wings are a great choice too.
Dried shiitake mushroom provides a key umami flavour to the dish so I don’t recommend you replace them with fresh mushrooms. Soak them in water overnight until they become soft.
Do not use a shallow plate as quite a lot of liquid will be extracted from the chicken during steaming. Also, do not use a bowl as it would take a longer time to cook through the chicken.