Steamed Chicken with Chinese Sausage and Mushrooms

Ingredients

• 5 Dried Chinese mushrooms (Rehydrated in hot water; remove and discard the stalks, then thinly slice)
• 30 g Fresh ginger (Thinly sliced)
• 2 Spring onions (Thinly sliced)
• 2 links Chinese sausage (Thinly sliced)
• 3 Chicken thighs (Deboned, skin removed, and chopped into bite-sized pieces)
• 2 tbsp Oyster sauce (For the marinade)
• 1 tbsp Light soy sauce (For the marinade)
• 1 tbsp Shaoxing wine (For the marinade)
• 0.25 tsp Ground white pepper (For the marinade)
• 0.5 tsp Sugar (For the marinade)
• 0.25 tsp Salt (For the marinade)
• 1 tsp Sesame oil (For the marinade)
• 1 tbsp Cornstarch (For the marinade)
• Water (Hot water to rehydrate the mushrooms, plus enough water for the wok to reach halfway up the inverted bowl)

Steps

1. 1

   Place the dried Chinese mushrooms in a heatproof bowl. Pour in enough hot water to cover them, cover the bowl with a lid, and leave until the mushrooms are fully rehydrated and pliable, about 10 minutes.

2. 2

   While the mushrooms rehydrate, thinly slice the ginger, spring onions, and Chinese sausage.

3. 3

   Debone the chicken thighs and remove the skin. Cut the meat into bite-sized pieces.

4. 4

   Place the chicken in a bowl and add the oyster sauce, light soy sauce, Shaoxing wine, ground white pepper, sugar, salt, sesame oil, and cornstarch. Mix thoroughly so every piece is coated. Set aside while you finish preparing the mushrooms.

5. 5

   Remove the rehydrated mushrooms from the soaking water. Carefully cut off and discard the tough stalks, then slice the mushroom caps into thin pieces.

6. 6

   Set a shallow heatproof bowl upside down in the bottom of a wok. Pour water into the wok until it reaches approximately halfway up the inverted bowl. Cover the wok with its lid and bring the water to a boil.

7. 7

   Carefully place a second heatproof bowl on top of the inverted bowl, keeping it stable above the boiling water.

8. 8

   Add the marinated chicken, sliced mushrooms, Chinese sausage, spring onions, and ginger to the upper bowl, distributing them in an even layer for consistent steaming.

9. 9

   Cover the upper bowl with a heatproof plate, then cover the wok with its lid. Reduce the heat to medium-low and steam for 18–20 minutes, or until the chicken is cooked through and reaches 165°F / 74°C internally.

10. 10

    Carefully remove the hot bowl and plate from the wok. Serve the steamed chicken with steamed rice, spooning the flavorful juices over the rice.

Notes

The source describes this as a low-effort meal that can be prepared with steamed rice in about 25 minutes. Take care when handling the boiling-water wok setup and hot bowls. Cooking time may vary with the size and depth of the chicken pieces; verify that the thickest piece is fully cooked.

Nutrition per serving

• main
• steamed
• Chinese
• homestyle
• chicken
• comfort food
• dairy-free
• weeknight