Originally published in March 2023. Updated with new photos and recipe changes in February 2026.
Looking for a simple, healthy and comforting meal? This Steamed Chicken with Shiitake and Wood Ear Mushrooms is my go-to at home. Tender, juicy chicken, umami mushrooms come together in a rich, savoury sauce that’s perfect over rice. And it’s ready in under 40 minutes!
Table of Contents
- Watch How to Make It
- What is Steamed Chicken with Shiitake and Wood Ear Mushrooms?
- Ingredients for This Dish
- How to Make Steamed Chicken with Shiitake and Wood Ear Mushrooms
- Frequently Asked Questions
Watch How to Make It
What is Steamed Chicken with Shiitake and Wood Ear Mushrooms?
Steamed Chicken with Shiitake and Wood Ear Mushrooms is a classic Cantonese home-style dish that’s super simple, comforting and full of umami. It has tender, juicy, silky chicken thighs with earthy shiitake mushrooms and crunchy wood ear mushrooms, all steamed together to create a rich, savoury sauce that goes perfectly with steamed rice.
This is my family’s go-to dish at home because it’s easy, healthy, delicious, and requires very little effort! It’s perfect for busy weeknights, family dinners or anytime you’re craving some comforting home-cooked food.
Ingredients for This Dish
Here are a few key ingredients to note. You’ll find the full ingredient list and quantities in the recipe card below.
Chicken thighs
I like using chicken thighs for this dish because they stay juicy and tender after steaming. The meat comes out silky and soft, which pairs perfectly with the mushrooms. You can still use chicken breast if you want to, but keep in mind that chicken breast dries out more easily, so make sure not to over-steam it.
Dried shiitake mushrooms
Dried shiitake mushrooms are a must for this dish because they bring that deep, earthy umami flavour.
Don’t throw away the mushroom soaking water! It’s packed with flavour, and a little bit goes into the marinade to give the chicken even more depth.
I don’t recommend substituting dried shiitake for fresh mushrooms. In all my recipes, I avoid swapping dried for fresh because the whole point of using dried is that concentrated umami flavour. You just won’t get the same depth if you use fresh.
You can easily find dried shiitake mushrooms online or at any Asian supermarket.
Wood ear mushrooms
Wood ear mushrooms are what give this dish a nice little crunch. They add a subtle nuttiness that balances the soft, silky chicken and the earthy shiitake mushrooms.
I only used about 1/4 cup, or 10–15 pieces. They look tiny when dried, but don’t underestimate them! Once you soak them in water, they almost double in size.
You don’t have to use them if you don’t want to, but honestly they make the dish taste even better!
You can easily find wood ear mushrooms online or at any Asian supermarket. They’re sometimes labelled as black fungus.
How to Make Steamed Chicken with Shiitake and Wood Ear Mushrooms
1) Soak and prepare the mushrooms
Rinse the dried shiitake and wood ear mushrooms, then soak them in hot water for at least 30 minutes until softened and plump. Once softened, squeeze out any excess water. Slice the shiitake, and if the wood ear mushrooms are large, cut them into bite-sized pieces. Reserve 1 tablespoon of the mushroom soaking liquid for the marinade.
2) Marinate the chicken
Debone the chicken thighs and cut them into roughly 1/2-inch thick, bite-sized pieces.
In a bowl, combine the chicken with all the marinade ingredients and mix well. Add the sliced mushrooms and ginger, then mix everything together until evenly coated. Marinate for at least 15 minutes, or longer if you have time.
Transfer the marinated chicken and mushrooms to a shallow heatproof dish and spread everything out into an even layer so it cooks evenly.
3) Steam the chicken
Place a steaming rack in a deep wok and add about 2 inches of hot water. Put the plate of chicken on the rack, cover with a lid, and turn heat to high. Once the water starts to boil, steam for 12–15 minutes, or until the chicken is cooked through and tender.
4) Garnish and serve
Garnish with chopped green onions and serve hot with rice.
More Steamed Dishes You’ll Love
Frequently Asked Questions
Yes, but chicken breast dries out more easily. If you do, make sure to marinate well and steam for slightly less time so it stays tender.
I don’t recommend it. Dried shiitake give a concentrated umami flavour that fresh mushrooms just don’t have. You can usually find dried shiitake online or at an Asian supermarket.
You don’t HAVE to, but they add a great crunch and subtle nuttiness that balances the dish. I only use about 1/4 cup or 10–15 pieces—tiny when dried, but they almost double in size after soaking.
Don’t throw it away! A tablespoon of it goes into the marinade to boost the flavour of the chicken and sauce.
Steamed white Thai jasmine rice is classic, but you can also serve it with noodles.
Steamed Chicken with Shiitake and Wood Ear Mushrooms (冬菇蒸滑雞)
2
servings25
minutes15
minutesSteamed Chicken with Shiitake and Wood Ear Mushrooms, a simple, healthy, and flavourful Cantonese home-style dish ready in under 40 minutes.
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Ingredients
3 3 -4 chicken thighs, deboned and chopped into bite-size chunks
4 4 dried shiitake mushrooms, soaked and rehydrated
10 10 -15 wood ear mushrooms, soaked and rehydrated
15 g 15 ginger, thinly sliced
1 1 green onion, chopped (garnish)
- Chicken marinade:
1 tbsp 1 light soy sauce
1 tbsp 1 oyster sauce
2 tsp 2 dark soy sauce
1/2 tbsp 1/2 Shaoxing cooking wine
1 tbsp 1 cornstarch
1 tsp 1 sugar
¼ tsp white pepper powder
1 tbsp 1 mushroom soaking liquid
1 tsp 1 sesame oil
Directions
- Rinse the dried shiitake and wood ear mushrooms, then soak them in hot water for at least 30 minutes until softened and plump. Once softened, squeeze out any excess water. Slice the shiitake, and if the wood ear mushrooms are large, cut them into bite-sized pieces. Reserve 1 tablespoon of the mushroom soaking liquid for the marinade.
- Debone the chicken thighs and cut them into roughly 1/2-inch thick, bite-sized pieces.
- In a bowl, combine the chicken with all the marinade ingredients and mix well. Add the sliced mushrooms and ginger, then mix everything together until evenly coated. Marinate for at least 15 minutes, or longer if you have time.
- Transfer the marinated chicken and mushrooms to a shallow heatproof dish and spread everything out into an even layer so it cooks evenly.
- Place a steaming rack in a deep wok and add about 2 inches of hot water. Put the plate of chicken on the rack, cover with a lid, and turn heat to high. Once the water starts to boil, steam for 12–15 minutes, or until the chicken is cooked through and tender.
- Garnish with chopped green onions and serve hot with rice.
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Amazingggg & yummy recipe!
Glad you enjoyed it! 🙂
Wowowow just made this for dinner and this was so easy AND comforting!! Will be putting this on the roster for sure.
I’m so glad you liked this recipe Sherry! Thank you for your comment <3
Hi Karen,
Thanks for this great recipe. I have a bunch of black fungus mushrooms that I’ve been looking to use and now I have the perfect recipe to do so. I have two questions.
1)do you have to use sugar?
2)is dark soy sauce, the same as tamari?
Hi Red, I’m so glad you like the recipe and you can finally use up your black fungus mushrooms!
1. You don’t have to use sugar. I prefer adding a small amount just to balance out the savoury flavours, but you can leave it out if you prefer.
2. Dark soy sauce isn’t the same as tamari, dark soy sauce is thicker, darker, slightly sweeter, less salty and mainly used for the colour.
Prepping this recipe for tomorrow’s dinner. Can I marinate the chicken overnight, or will the flavor be too strong? I can’t wait to eat it!!!
Hi Karen, yes of course you can marinate it and leave it in the fridge overnight! It will make the chicken more flavourful and delicious. Enjoy!
This was delicious and easy. The hardest parts were peeling and chopping the ginger and cutting the chicken. Cooked it in my steam oven while the rice cooked. Thank you Karen.
Thank you for your comment Sharon! I’m really glad you enjoyed this recipe 🙂 You might be interested in my other steamed dish recipes too!
Hi Karen, do you include the chicken skin and trim off fats in this recipe.
Hi Mary! Yes, I do include the chicken skin because I love the way the fat melts into the sauce. But it’s totally up to you, feel free to remove the skin or trim off any extra fat if that’s what you prefer!
I made this last night and it was perfect, just what I needed. So delicious but also so simple and comforting. I will be making again and regularly! Thank you.
I’m so glad you enjoyed this recipe Alexa! Thank you for your sweet comment 🙂