Cantonese Steamed Chicken with Fermented Bean Curd
Cantonese Steamed Chicken with Fermented Bean Curd (腐乳蒸雞) is a classic home-style dish. Savoury, umami-rich and perfect with rice.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 chicken thighs (~450g), deboned and sliced into 2-inch pieces
- 4 dried shiitake mushrooms, rehydrated and sliced
- 1/4 cup cordyceps flower, rehydrated (optional)
- 3 blocks (~50g) fermented bean curd
- 1 tbsp mushroom water (from soaking dried shiitake mushrooms)
- 1 tbsp Shaoxing cooking wine
- 1/2 tbsp dark soy sauce
- 1/2 tbsp cornstarch
- 1/2 tsp sugar
- 1/4 tsp white pepper powder
- 1 tsp sesame oil
- 5 g ginger, julienned
- 1 bird's eye chilli (optional)
Instructions
- 1
Soak the dried shiitake mushrooms in room-temperature water overnight, making sure they are fully submerged. If you’re short on time, use hot water and soak for 20–30 minutes until softened and plump. Slice the mushrooms and reserve the soaking water for the marinade.
- 2
If using cordyceps flowers, soak them in room-temperature water for 30 minutes until softened.
- 3
In a bowl, combine the sliced chicken thighs, rehydrated shiitake mushrooms, cordyceps flowers, and julienned ginger with the marinade ingredients. Mix well and leave to marinate for at least 20 minutes.
- 4
Transfer the marinated chicken to a heatproof deep plate and spread it in an even layer so it cooks evenly.
- 5
Place a steaming rack in a deep wok and add about 2 inches of hot water. Set the plate of chicken on the rack, turn the heat to high, and cover with a lid. Once the water starts to boil, steam for 12–15 minutes, or until the chicken is cooked through and tender.
- 6
Garnish with chopped green onions and serve immediately with steamed rice. Enjoy!