Chinese Steamed Chicken with Dried Shiitake Mushroom
Chinese Steamed Chicken with Dried Shiitake Mushroom is the ultimate home-cooked comfort dish that is extremely easy and quick to prepare. This healthy steamed chicken dish is full of flavor and certainly brings back nostalgic memories.
Total Time
3hr 40min
0.0
0 Ratings
Author: Huang Kitchen
Servings:
4
Ingredients
•
1.1
lb
Boneless, Skinless Chicken Thighs
or Boneless Chicken Breast
•
3
Dried Shiitake Mushrooms
•
1
Wood Ear Mushrooms
•
1 2/3
Tbsp
Fresh Ginger
, sliced, julienned
•
4
cloves
Garlic
, chopped
•
1
Tbsp
Cooking Oil
•
to taste
Chopped
Red Bird's Eye Chili Pepper
•
to taste
Chopped
Spring Onions
Marinade
•
1
Tbsp
Oyster Sauce
•
1
Tbsp
Light Soy Sauce
•
1
tsp
Sesame Oil
•
1
tsp
Shaoxing Cooking Wine
•
1
tsp
Corn Starch
Cooking Instructions
1.
Transfer Dried Shiitake Mushrooms (3) and Wood Ear Mushrooms (1) into separate bowls filled with water and soak for about 2 hours to make sure they are fully rehydrated. Squeeze excess water from soaked mushrooms and cut into long slices about 1/4-inch thick and set aside.
2.
Deep fry the Garlic (4 cloves) in Cooking Oil (1 Tbsp) till golden brown. Pour the golden crisp garlic and garlic oil into a bowl and set aside for later use.
3.
Transfer the Boneless, Skinless Chicken Thighs (1.1 lb) into a mixing bowl and add in Oyster Sauce (1 Tbsp), Light Soy Sauce (1 Tbsp), Sesame Oil (1 tsp), Shaoxing Cooking Wine (1 tsp), and Corn Starch (1 tsp). Mix well.
4.
Cover with cling wrap and leave to marinate for at least an hour or even overnight in the refrigerator.
5.
Once you are ready to cook the dish, make sure the marinated chicken is at room temperature. Add the Fresh Ginger (1 2/3 Tbsp), hydrated wood ears, and mushroom strips into the marinated chicken.
6.
Lastly, spoon in mushroom liquid and stir to mix everything together.
7.
Arrange the chicken meat mixture in a single layer on a steaming plate. Place the steaming plate in a steamer and steam over medium heat for 15-20 minutes until the chicken meat is cooked through.
8.
Carefully remove the cover from the steamer making sure no water from the cover drip into the dish. Remove the steamed chicken dish onto a wire rack.
9.
Sprinkle the fried garlic and garlic oil over the top and garnish with some Red Bird's Eye Chili Pepper (to taste) and Spring Onions (to taste) and we are ready to serve the dish. This steamed chicken dish is best served with piping hot white rice.
Author's Notes
Use dried shiitake mushrooms for this dish as it plays a significant role in giving the Unami flavor to the dish. Shiitake mushrooms develop a unique flavor when dried compared to fresh shiitake mushrooms.
Nutrition Per Serving
CALORIES
219
FAT
10.0 g
PROTEIN
25.4 g
CARBS
4.4 g
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