Hong Kong Steamed Chicken with Mushrooms

Name: Hong Kong Steamed Chicken with Mushrooms
Prep time: PT20 minutes
Cook time: PT20 minutes
Total time: PT40 minutes
Yield: 4
Cuisine: Hong Kong
Ingredients: 1.5 lbs Boneless, skinless chicken thighs (cut into 1-inch chunks); 6 pieces Dried shiitake mushrooms (rehydrated and sliced); 1 link Chinese sausage (lap cheong) (sliced); 1 inch Ginger (minced); 2 cloves Garlic (minced); 2 stalks Scallions (white and green parts separated, chopped); 2 tbsp Oyster sauce; 1 tbsp Soy sauce; 1 tbsp Shaoxing wine; 1 tsp Sesame oil; 1 tbsp Cornstarch; 0.25 tsp White pepper; 0.5 tsp Sugar; 0.5 tsp Salt; 1 tsp Vegetable oil

A comforting and classic Cantonese home-style dish, this steamed chicken with mushrooms is known for its tender, juicy chicken and savory, umami-rich gravy. The combination of chicken, rehydrated shiitake mushrooms, and often Chinese sausage, infused with aromatics like ginger and garlic, makes for a deeply flavorful and satisfying meal, typically served with rice.

準備時間20 minutes

調理時間20 minutes

合計時間40 minutes

分量4

難易度Easy

オリジナル· Feb 8

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👨‍🍳 作り方

1
Soak dried shiitake mushrooms in warm water for about 30 minutes until rehydrated. Squeeze out excess water, remove tough stems, and slice thinly. Reserve about 2 tablespoons of the soaking liquid.
2
In a bowl, combine the chicken pieces with oyster sauce, soy sauce, Shaoxing wine, sesame oil, cornstarch, white pepper, sugar, salt, minced ginger, minced garlic, and the white parts of the scallions. Mix well to marinate the chicken.
3
Add the sliced shiitake mushrooms and the reserved mushroom soaking liquid to the marinated chicken. Mix everything together. You can marinate for longer (up to overnight) for deeper flavor, or proceed to steam immediately.
4
Arrange the marinated chicken and mushroom mixture evenly on a heatproof plate suitable for steaming. Top with the sliced Chinese sausage.
5
Prepare your steamer by bringing water to a boil. Once boiling, carefully place the plate of chicken into the steamer. Cover and steam over high heat for 15-20 minutes, or until the chicken is cooked through and tender.
6
Once steamed, remove the plate from the steamer. Garnish with the chopped green parts of the scallions. Serve hot, ideally with steamed rice.

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💡 プロのコツ

✓Using chicken thighs is recommended for a more tender and juicy result compared to chicken breast.
✓Marinating the chicken for a longer period, even overnight, will enhance the flavor.
✓Ensure the steamer is at a rolling boil before placing the chicken in to achieve the best texture.
✓If Chinese sausage is not available, it can be omitted, though it adds a distinct savory and slightly sweet flavor.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add other dried ingredients like wood ear mushrooms, lily flowers, or goji berries for added texture and flavor.
Some recipes include a drizzle of dark soy sauce for color and deeper flavor.
For a spicier kick, add a sliced chili pepper as a garnish before steaming.