Chinese Steamed Chicken with Mushrooms
Silky marinated chicken steamed with shiitake and wood ear mushrooms in 15 minutes — homestyle Cantonese cooking at its gentlest.
Servings: 2 people
Calories: 710kcal
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
Instructions
- Soak wood ear mushrooms and shiitake mushrooms in water for a few hours or overnight prior to cooking.
- The mushrooms should be hydrated. Strain the water for both mushrooms. For the shiitake mushrooms, squeeze out excess water and cut the stem.
- Slice the mushrooms and cut the chicken in 2 inch pieces. Peel and slice the ginger in strips.
- Marinate the chicken by adding all the ingredients listed in a bowl (including the mushrooms). Mix together.
- In a large pot, add some water and a steam rack inside the pot. Once the water is boiling, add the chicken on the steam rack.
- Steam for 15-18 minutes.
- Enjoy the chicken while hot and serve with some rice.
Video
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