Steamed Chicken with Shiitake Mushrooms

Looking for something healthy, requires low preparation, and quick to make? Try making this steamed chicken with shiitake mushrooms (香菇蒸滑雞)!

Marinating the chicken with cornstarch gives it a soft, silky texture after steaming. The addition of dried shiitake mushrooms and wood ear mushrooms also gives an earthy and umami flavour to the dish.

Also, the rich and savoury sauce that comes from the chicken and mushrooms after steaming goes perfectly well with white rice!

This dish takes less than 40 minutes to make, so you can have this for lunch or dinner.

ingredients for making steamed chicken with shiitake mushrooms:

• 3-4 chicken thighs, deboned and chopped into bite-size chunks
• 4 dried shiitake mushrooms, soaked and rehydrated
• 10-15 wood ear mushrooms (optional), soaked and rehydrated
• 2 tbsp ginger, sliced
• 3 cloves garlic, minced 
• 2 green onions, chopped into 1 inch pieces

~chicken marinade:

• 2 tbsp cornstarch
• 1 tbsp light soy sauce
• 2 tsp dark soy sauce
• 1/2 tbsp oyster sauce
• 1/2 tbsp Shaoxing cooking wine
• 1 tsp sesame oil
• ½ tsp sugar
• ¼ tsp white pepper powder
• ¼ tsp salt

what cut of chicken should I use?

• Use chicken thighs. You can buy boneless chicken thighs.
• I used chicken thighs and deboned them, then kept the bone to make soup!

ingredient substitutes:

• Dried shiitake mushrooms – personally, I think that dried shiitake mushrooms is a key ingredient for this recipe, and I would recommend using these over fresh mushrooms. Because the mushrooms are dehydrated, the flavour is a lot richer and concentrated, giving the chicken and sauce a strong umami flavour. If you really cannot find dried shiitake mushrooms, you can use dried porcini. But if you really, really cannot find any substitutes… you can use fresh mushrooms I guess.
• Dried wood ear mushrooms – These are optional, but these complement the chicken and mushroom sauce really well. It also has a really nice soft crunchy texture. Dried lily flowers are also a common ingredient to add to this dish, so if you have those, definitely add them!

steps:

1. Wash and soak dried shiitake mushrooms and wood ear mushrooms in warm water for at least 1 hour until rehydrated.
2. Chop ginger, green onions, garlic and mushrooms. Set aside.
3. Debone chicken thighs and slice them into equal bite-sized chunks.
4. In a mixing bowl, combine chicken with marinade ingredients and mix well. Then mix in sliced ginger, garlic, green onions and mushrooms. Marinate for at least 20 minutes (or longer if you have time).
5. Transfer marinated chicken and mushrooms into a shallow heatproof dish. Steam on high for 10-12 minutes.
6. Serve with rice and enjoy!

tips for making the best steamed chicken with shiitake mushrooms:

1. Squeeze out the water from the rehydrated shiitake mushrooms before slicing and adding it to the marinated chicken. This prevents the sauce of the final dish from being really watery and diluted.
2. Spread out the marinated chicken across the dish to ensure that the chicken cooks evenly.

more quick steamed recipes:

• Steamed pork belly in black bean sauce
• Steamed trio egg
• Fish siu mai

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