Steamed Chicken with Shiitake Mushroom (香菇蒸鸡)
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
3
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Calories
313 kcal
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Course
Main Course
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Cuisine
Chinese
Steamed Chicken with Shiitake Mushroom (香菇蒸鸡)
Description
This dish combines skinless boneless chicken thighs marinated briefly in soy sauce variants, oyster sauce, Shaoxing wine, sesame oil, white pepper, and a bit of cornstarch, which helps with texture in steaming. The dried shiitake mushrooms are rehydrated overnight, adding earthy, concentrated umami to the dish. Chilies are optionally included to add heat and depth.
Cooking is done by steaming the chicken and mushrooms together over boiling water for about 20 minutes, resulting in juicy, tender meat infused with mushroom flavor. The gentle heat keeps the chicken moist and the mushrooms soft but flavorful.
The dish is often served immediately after garnishing with chopped scallions, making a balanced light meal or part of a larger spread. It showcases subtle Asian seasonings and the savory depth of dried mushroom, which fresh mushrooms would not replicate.
Using a deep plate rather than shallow ensures adequate liquid drainage during steaming for proper cooking. Avoiding a bowl shortens cook time and achieves better results.
Ingredients
For the chicken
- 500 g chicken thigh 1.1 lb, see note 1, cut into chunks
- 8 lices ginger
- 1 teaspoon soy sauce light
- ½ teaspoon dark soy sauce
- ½ tablespoon oyster sauce
- 1 teaspoon Shaoxing rice wine
- ¼ teaspoon sesame oil ¼ quantity implied
- 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 chili optional, deseeded and chopped
- 1 talk scallions finely chopped
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
- Use skinless, boneless chicken thighs or mid-joint wings for even cooking and rich flavor.
- Dried shiitake mushrooms provide essential umami and should be soaked overnight until soft; avoid replacing with fresh mushrooms.
- Steam the dish on a deep plate to allow liquid release; avoid shallow plates or bowls to ensure proper cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 313kcal | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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