Steamed Chicken with Mushrooms (冬菇蒸滑雞)
Steamed Chicken with Mushrooms (冬菇蒸滑雞)
Ingredients
For the Main Dish
- 500 g chicken thighs, boneless, skin-on, cut into bite-sized strips or pieces
- 6 dried shiitake mushrooms, medium-sized
- 10 g dried wood ear mushrooms
- 20 g ginger, julienned
- 2 stalks green onions, chopped, for garnish
For the Marinade
- 1 1/2 tablespoons light soy sauce
- 1/2 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 2 tablespoons mushroom water, reserved from rehydrating shiitake mushrooms
- 1 teaspoon sesame oil
Instructions
- 1
Rehydrate the dried shiitake mushrooms and dried wood ear mushrooms. Place them in separate bowls and cover with hot water. Let them soak for at least 30 minutes, or until fully softened. Reserve 2 tablespoons of the shiitake mushroom water for the marinade.
⏱️ 5 min
- 2
Once softened, squeeze out any excess water from the shiitake mushrooms and slice them. Trim off any tough stems. Squeeze out excess water from the wood ear mushrooms.
⏱️ 5 min
- 3
In a large mixing bowl, combine all the marinade ingredients: light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, cornstarch, granulated sugar, white pepper, the reserved mushroom water, and sesame oil. Whisk until well combined.
⏱️ 3 min
- 4
Add the cut chicken thigh pieces to the marinade. Mix thoroughly with your hands or a spoon until all the chicken is evenly coated. Let it marinate for at least 20 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 2 min
- 5
Add the sliced rehydrated shiitake mushrooms, rehydrated wood ear mushrooms, and julienned ginger to the marinated chicken. Mix everything together well to combine.
⏱️ 3 min
- 6
Transfer the chicken and mushroom mixture into a shallow, heat-proof dish (such as a ceramic plate or glass baking dish). Spread the mixture out evenly to ensure consistent cooking.
⏱️ 2 min
- 7
Set up your steamer. Place a steaming rack inside a large pot or wok. Pour enough water into the pot so that the water level is below the bottom of the steaming dish when it's placed on the rack. Bring the water to a rolling boil over high heat.
⏱️ 5 min
- 8
Once the water is boiling, carefully place the dish with the chicken and mushroom mixture onto the steaming rack. Cover the pot with a tight-fitting lid.
⏱️ 1 min
- 9
Steam on high heat for 12 minutes, or until the chicken is cooked through and tender.
⏱️ 12 min
- 10
Carefully remove the dish from the steamer. Garnish generously with freshly chopped green onions/scallions. Serve hot, ideally with steamed rice, to enjoy the savory umami juices.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Steamed Chicken with Mushrooms (冬菇蒸滑雞)
For the Main Dish
- 500 g chicken thighs, boneless, skin-on, cut into bite-sized strips or pieces
- 6 dried shiitake mushrooms, medium-sized
- 10 g dried wood ear mushrooms
- 20 g ginger, julienned
- 2 stalks green onions, chopped, for garnish
For the Marinade
- 1 1/2 tablespoons light soy sauce
- 1/2 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 2 tablespoons mushroom water, reserved from rehydrating shiitake mushrooms
- 1 teaspoon sesame oil
Instructions
- 1
Rehydrate the dried shiitake mushrooms and dried wood ear mushrooms. Place them in separate bowls and cover with hot water. Let them soak for at least 30 minutes, or until fully softened. Reserve 2 tablespoons of the shiitake mushroom water for the marinade.
⏱️ 5 min - 2
Once softened, squeeze out any excess water from the shiitake mushrooms and slice them. Trim off any tough stems. Squeeze out excess water from the wood ear mushrooms.
⏱️ 5 min - 3
In a large mixing bowl, combine all the marinade ingredients: light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, cornstarch, granulated sugar, white pepper, the reserved mushroom water, and sesame oil. Whisk until well combined.
⏱️ 3 min - 4
Add the cut chicken thigh pieces to the marinade. Mix thoroughly with your hands or a spoon until all the chicken is evenly coated. Let it marinate for at least 20 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 2 min - 5
Add the sliced rehydrated shiitake mushrooms, rehydrated wood ear mushrooms, and julienned ginger to the marinated chicken. Mix everything together well to combine.
⏱️ 3 min - 6
Transfer the chicken and mushroom mixture into a shallow, heat-proof dish (such as a ceramic plate or glass baking dish). Spread the mixture out evenly to ensure consistent cooking.
⏱️ 2 min - 7
Set up your steamer. Place a steaming rack inside a large pot or wok. Pour enough water into the pot so that the water level is below the bottom of the steaming dish when it's placed on the rack. Bring the water to a rolling boil over high heat.
⏱️ 5 min - 8
Once the water is boiling, carefully place the dish with the chicken and mushroom mixture onto the steaming rack. Cover the pot with a tight-fitting lid.
⏱️ 1 min - 9
Steam on high heat for 12 minutes, or until the chicken is cooked through and tender.
⏱️ 12 min - 10
Carefully remove the dish from the steamer. Garnish generously with freshly chopped green onions/scallions. Serve hot, ideally with steamed rice, to enjoy the savory umami juices.
⏱️ 1 min