Steamed Chicken with Mushrooms (冬菇蒸滑雞)

Ingredients

• 1 lb boneless chicken thighs (cut into bite-sized pieces)
• 6 dried shiitake mushrooms (rehydrated and sliced)
• 0.25 cup dried wood ear mushrooms (rehydrated and sliced)
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp shaoxing wine
• 1 tsp cornstarch (essential for the silky texture)
• 0.5 tsp sesame oil
• 0.25 tsp sugar
• 1 inch ginger (peeled and julienned)

Steps

1. 1

   Prepare the mushrooms by rehydrating dried shiitake and wood ear mushrooms in warm water until soft. Once softened, squeeze out excess water, remove any tough stems, and slice them into thin strips.

2. 2

   Cut the chicken thighs into uniform bite-sized pieces and place them in a mixing bowl.

3. 3

   Marinate the chicken by adding the soy sauce, oyster sauce, shaoxing wine, sesame oil, sugar, cornstarch, and julienned ginger. Mix well to ensure every piece of chicken is coated.

4. 4

   Add the sliced shiitake and wood ear mushrooms to the chicken mixture and toss together until combined.

5. 5

   Transfer the mixture to a shallow, heat-proof steaming dish. Spread the meat and mushrooms out into an even layer to ensure they cook uniformly.

6. 6

   Set up a steamer over high heat. Once the water is boiling, place the dish inside.

7. 7

   Steam the chicken on high heat for 12 minutes.

8. 8

   Carefully remove the dish from the steamer. The chicken should be opaque and tender, with plenty of savory juices in the bottom of the dish. Serve immediately with hot white rice.

Notes

The cornstarch is a critical component of the marinade as it creates the 'velveted' or silky texture characteristic of Cantonese steamed chicken. For best results, ensure the chicken is spread in a single layer; if the dish is too crowded, it may need an additional 2-3 minutes of steaming time.

Nutrition per serving

• steamed chicken
• Cantonese
• main dish
• healthy
• high-protein
• steamed
• Chinese food