Steamed Chicken with Chinese Mushroom
Chinese style steamed chicken with Chinese mushroom
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Half of a whole chicken
- 1 handful dried wood ear mushroom
- 3 fresh shitake mushrooms ( , sliced)
- Chili sauce for serving ( , I am using homemade Hunan style chopped chili)
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1/2 tablespoon dark soy sauce ( , if you want to dark the color)
- 2 green onions ( , white parts (keep the green ones for garnish))
- 10 ginger sheds
- 1 teaspoon salt
- 1/2 tablespoon sesame oil
Instructions
- 1
Cut chicken into chunks and then soak in clean water for around 30 minutes. Change the water twice during the process. Transfer out and drain.
- 2
In a large bowl, mix the chicken chunks with all the marinating ingredients. Set aside to marinate for at least 30 minutes.
- 3
Pre-soak the wood ear mushroom with clean water and slice the shitake mushrooms.
- 4
Mix all the content together. Transfer to steamer and steam over high fire about 30 minutes or until you can easy insert a chop sticker in the chicken meat. You can steam this dish with steamed rice if the chunks are not too large. But you need to choose a longer cooking program to guarantee the steaming time.
- 5
Transfer out and garnish some chopped green onions. Serve with any chili sauce you prefer and steamed rice.