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A bowl of white rice with steamed chicken, sliced shiitake mushrooms, wood ear mushrooms and ginger strips.
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5 from 1 vote

Chinese Steamed Chicken with Mushrooms

Silky marinated chicken steamed with shiitake and wood ear mushrooms in 15 minutes — homestyle Cantonese cooking at its gentlest.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Cantonese, Chinese
Calories: 710kcal
Author: Dana Rao

Ingredients

  • handful dried wood ear mushrooms
  • 4 shiitake mushrooms
  • 0.5 lb chicken thigh
  • 2 inch ginger peeled and sliced
  • ½ tablespoon soy sauce
  • ½ tbsp oyster sauce
  • 1.5 tbsp cornstarch
  • ½ tsp chicken bouillon
  • ½ tsp salt
  • ¼ tsp sugar
  • 1 tbsp olive oil

Notes

Expert Tips
  • Don't skip the cornstarch — it's what makes steamed chicken silky instead of stringy; make sure every piece is coated.
  • Soak the mushrooms overnight! This means they will be fully hydrated before cooking. Don’t forget to squeeze out excess water.
  • Slice everything evenly so it all finishes together in 15-20 minutes.

Nutrition

Calories: 710kcal | Carbohydrates: 20g | Protein: 39g | Fat: 52g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 2104mg | Potassium: 718mg | Fiber: 2g | Sugar: 3g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg