Chinese chicken with shiitake and wood ear mushrooms
- Portion size: Serves 4
- Hands-on time 10 min, plus rehydrating, steaming time 40 min
- Difficulty: easy
Steaming is a seriously underrated cooking technique in the UK – but in the majority of homes across huge swathes of China it’s the go-to method. This recipe from Yvonne Poon proves why it’s so good: chicken that’s beautifully plump and flavourful with mushrooms to soak up all the wonderful marinade.
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Ingredients
- 4 dried shiitake mushrooms
- 10g dried wood ear mushrooms (also known as cloud ear mushrooms or black fungus – see Know-how)
- 500g skinless free-range chicken thigh fillets, chopped into bite-size pieces
- 3 slices peeled ginger, cut into matchsticks
- 6 fresh shiitake mushrooms
- 1 tbsp light soy sauce
- ½ tsp dark soy sauce
- ½ tsp sesame oil
- 1 tbsp shaoxing wine
- 1 tbsp oyster sauce
- ½ tsp salt
- ¼ tsp ground white pepper
- Pinch sugar
- 1 tsp cornflour
- 2 spring onions, finely sliced
- Cooked long-grain rice to serve
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Method
- Put the dried shiitake and wood ear mushrooms in a large heatproof bowl. Cover with boiling water, then cover and set aside to rehydrate for 20 minutes.
- Put the chicken in a large bowl and add the rest of the ingredients (apart from the spring onions and cooked rice). Mix well and leave to marinate while the mushrooms finish rehydrating.
- Squeeze the mushrooms to remove excess water, then pour 4 tbsp of the soaking liquid over the chicken mixture. Slice the mushrooms into bite-size pieces and mix into the chicken.
- Set a large steamer over a pan of simmering water. Transfer the chicken mixture to a wide shallow bowl that fits inside the steamer, then steam for 35 minutes. Sprinkle over the chopped spring onions, then steam for a further 5 minutes. Serve with rice.
Nutrition
- 289kcals Calories
- 12g (3.7g saturated) Fat
- 34g Protein
- 8.8g (5.9g sugars) Carbs
- 1.6g Fibre
- 2g Salt
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