Cantonese Steamed Chicken with Mushroom
Marinated chicken thigh steamed with shiitake mushroom, ginger, and soy over jasmine rice, a Cantonese home classic that cooks entirely in one pot.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 8 dried shiitake mushrooms in hot water 20 minutes, drain, remove stems, halve. Cut 360g boneless chicken thigh into 3cm pieces. Finely grate 2 tsp fresh ginger, mince 2 garlic cloves, finely slice 2 spring onion stalks. Combine chicken with mushrooms, ginger, garlic, 3 tbsp light soy sauce, 1 tsp dark soy sauce, 2 tbsp oyster sauce, 2 tsp sesame oil, 2 tsp Shaoxing wine, 2 tsp cornstarch, 1 tsp sugar, 0.5 tsp white pepper. Mix well, marinate 10 minutes.
Steam
Spread marinated chicken and mushroom mixture in a single layer on a shallow heatproof plate (or use two plates if needed). Place over vigorously boiling water on high heat, steam 20–22 minutes until chicken shows no pink inside and sauce bubbles actively around the edges.
Finish
Heat 2 tsp neutral oil in a small pan over high heat until smoking. While the dish is still hot, carefully drizzle the hot oil over the steamed chicken and mushrooms.
Plate
Scatter finely sliced spring onion over the top and serve directly from the plate over 400g steamed jasmine rice.
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