Steamed Chicken with Shiitake and Wood Ear Mushrooms

Ingredients

• 3.5 chicken thighs (3–4 thighs, deboned and chopped into bite-size pieces; approximately 1/2-inch thick)
• 5 dried shiitake mushrooms (Soaked and rehydrated)
• 12.5 dried wood ear mushrooms (10–15 mushrooms, soaked and rehydrated)
• 15 g ginger (Thinly sliced)
• 1 green onion (Chopped, for garnish)
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 2 tsp dark soy sauce
• 0.5 tbsp Shaoxing cooking wine
• 1 tbsp cornstarch
• 1 tsp sugar
• 0.25 tsp white pepper powder
• 2 tbsp mushroom soaking liquid (Reserved from soaking the mushrooms; the instructions specify reserving 1 tablespoon)
• 1 tsp sesame oil

Steps

1. 1

   Rinse the dried shiitake and wood ear mushrooms. Soak them in hot water for at least 30 minutes, until softened and plump. Squeeze out excess water, slice the shiitake, and cut any large wood ear mushrooms into bite-size pieces. Reserve mushroom soaking liquid for the marinade.

2. 2

   Debone the chicken thighs and cut the meat into roughly 1/2-inch-thick, bite-size pieces.

3. 3

   In a bowl, combine the chicken with the light soy sauce, oyster sauce, dark soy sauce, Shaoxing cooking wine, cornstarch, sugar, white pepper, mushroom soaking liquid, and sesame oil. Mix well so the chicken is evenly coated.

4. 4

   Add the sliced shiitake mushrooms, prepared wood ear mushrooms, and sliced ginger to the bowl. Mix until the chicken, mushrooms, and ginger are evenly coated. Marinate for at least 15 minutes, or longer if desired.

5. 5

   Transfer the marinated chicken and mushrooms to a shallow heatproof dish. Spread everything into an even layer so it cooks evenly.

6. 6

   Place a steaming rack in a deep wok and add about 2 inches of hot water. Put the dish of chicken on the rack, cover with a lid, and turn the heat to high.

7. 7

   Once the water starts to boil, steam the chicken for 12–15 minutes, until cooked through and tender.

8. 8

   Garnish with the chopped green onion and serve hot with rice.

Notes

The author notes that chicken breast can be substituted, but it dries out more easily and should be steamed for slightly less time. The chicken may be marinated and refrigerated overnight for more flavor.

Nutrition per serving

• main
• Cantonese
• Chinese
• steamed
• high-protein
• one-dish
• weeknight
• served-with-rice