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Cantonese Steamed Chicken

User Rating 4 Star Rating (1 Review)

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Chinese dried black mushrooms add an earthy flavor to this easy to make steamed chicken dish. A good choice for family meals.
Serves 3 to 4

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

  • 4 - 6 medium sized Chinese dried mushrooms (reserve 1 tablespoon soaking liquid)
  • 1 1/2 pounds assorted chicken pieces, bone-in
  • 1/4 teaspoon salt
  • Pepper, to taste
  • 1 1/2 tablespoons soy sauce (4 1/2 teaspoons)
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 1/2 tablespoons cornstarch
  • 2 slices ginger, shredded (about 1 tablespoon)
  • 1 green onion (spring onion, scallion), diced

Preparation:

Soak the dried mushrooms in a bowl of warm water for 20 minutes, or until they have softened. Squeeze out the excess water, cut the stems off the mushrooms and thinly slice. Reserve 1 tablespoon of the mushroom soaking liquid.

Use a heavy cleaver to chop the chicken through the bone into bite-sized pieces. Place in a heatproof bowl and add the salt, pepper, soy sauce, rice wine or sherry, sugar, sesame oil, reserved mushroom liquid and cornstarch. Allow to marinate while bringing water to a boil for steaming.

Place the bowl on a rack in a pot for steaming or in a steamer such as a bamboo steamer in a wok. Place the chicken pieces in the middle of the plate and surround with the mushrooms. Sprinkle the shredded ginger and green onion over top. Steam the chicken over boiling water for 15 - 20 minutes, making sure it is thoroughly cooked. Serve over rice.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Very Tasty, Member Bokchoi

We enjoyed this dish. To save time, I used 5 boneless, skinless chicken thighs. I didn't use the full amount of salt listed in the recipe, and it was still a little salty. The next time I made it, I didn't use any and it was much better. The second time around, I added 2 cloves of garlic and used 1 tbsp. of oyster sauce, and a 1/2 tbsp. of soy sauce instead of 1 1/2 tbsp. of soy sauce. I also added a pinch of red pepper flakes and topped the finish dish with about a tbsp. of chopped fresh parsley. I didn't use mushrooms either time. Since, I'm trying to make better food choices, recipes like this one make the process a lot easier and tastier! I served the dish with steamed white rice and broccoli.

115 out of 122 people found this helpful.

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