Steamed Chicken with Chinese Mushrooms and Black Fungus冬菇雲耳蒸雞
A comforting Cantonese classic featuring tender chicken thighs steamed with earthy shiitake mushrooms and slippery black fungus, infused with ginger and scallions.
01Ingredients
- 500g chicken thighs, boneless, skin-on, cut into bite-sized pieces
- 6 dried shiitake mushrooms
- 10g dried black fungus
- 3 slices ginger, julienned
- 2 stalks scallions, cut into 2-inch lengths
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1 tbsp cornstarch
- 1/4 tsp sugar
- 50ml water (for soaking)
Nutrition (per serving)385kcal
- Protein38.5g
- Carbs12.2g
- Fat18.4g
Fiber 1.8 gSodium 892 mg
02Steps
- Soak dried shiitake mushrooms and black fungus in water until softened. Squeeze out excess water, remove stems from mushrooms, and slice them. Slice black fungus into bite-sized pieces.
- Cut chicken thighs into bite-sized pieces. Marinate chicken with light soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, sugar, and cornstarch for at least 15 minutes.
- Arrange the marinated chicken on a shallow steaming plate. Top with prepared shiitake mushrooms, black fungus, julienned ginger, and scallions.
- Steam over high heat for 10-12 minutes, or until the chicken is thoroughly cooked.
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