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Steamed chicken with assorted mushrooms

STEAMED CHICKEN WITH ASSORTED MUSHROOMS

Michelle Sam
A prepare-ahead dish that just requires steaming before eating. If you love mushrooms, this Cantonese style home-cooked meal is for you! Mung bean noodles or napa cabbage can be added to make this a one-dish meal.
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Prep Time 20 minutes
Cook Time 20 minutes
1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Chinese
Servings 4 people
Calories 365 kcal

Ingredients
 
 

Chicken

  • 454 grams chicken thighs boneless, skinless
  • ½ tsp sea salt
  • ¼ tsp white pepper
  • ¼ tsp sugar
  • 1 Tbsp light soy sauce
  • 1 Tbsp whiskey
  • 1 tsp sesame oil
  • 1 Tbsp corn starch

Mushroom medley

Mung bean (optional)

  • 1½ cup boiling water
  • 2 tsp chicken bouillon powder
  • 150 grams mung bean or potato starch noodles Avoid rice noodles as they disintegrate

Vegetables (optional)

  • 150 grams napa cabbage

Instructions
 

Prepare mushrooms

  • Wash and soak dried mushrooms and funghi.
    30 grams dried shitake mushrooms, 20 grams dried woodear mushrooms, 10 grams dried black fungus
  • Combine boiling water with soy sauce.
    1½ cup boiling water, 2 Tbsp soy sauce
  • Soak mushrooms in soy sauce mixture until hydrated. At least 1 hour.

Prepare chicken

  • Combine chicken with marinade ingredients and cornstarch. If you have a bulk meat marinade, use 2 Tbsp of meat marinade with 1 Tbsp of corn starch.
    454 grams chicken thighs, ½ tsp sea salt, ¼ tsp white pepper, ¼ tsp sugar, 1 Tbsp light soy sauce, 1 Tbsp whiskey, 1 Tbsp corn starch, 1 tsp sesame oil
    Marinate boneless chicken thigh pieces.
  • Marinate for at least 1 hour.

Prepare noodles or vegetables (optional)

  • Soak mung bean noodles in boiling water and bouillon powder until noodles are soft. (At least 1 hour.)
    1½ cup boiling water, 2 tsp chicken bouillon powder, 150 grams mung bean or potato starch noodles
    Soak mung bean noodles in bouillon mixture
  • If using napa cabbage, wash and cut into 1 " strips.
    Cut napa into 1" strips

Combine ingredients

  • Mix mushrooms together with chicken.
    30 grams dried shitake mushrooms, 20 grams dried woodear mushrooms, 10 grams dried black fungus, 150 grams fresh enoki / seafood mushrooms, 150 grams beech mushrooms
  • Add oyster sauce and combine.
    2 Tbsp oyster sauce
  • Layer the bottom of a glass or metal container with either noodles or vegetables.
    150 grams napa cabbage
    Combine chicken and mushrooms together.
  • Loosely add chicken mushroom mixture on the top. Do not compact mixture to allow the steam to cook the meat.
  • Steam for 20 minutes and serve.

Notes

If you have the bulk Cantonese meat marinade,  marinate 454 grams (1 lb) meat with 2 Tablespoons of marinade and 1 Tablespoon of cornstarch.

Nutrition

Serving: 4peopleCalories: 365kcalCarbohydrates: 22gProtein: 24gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 111mgSodium: 1400mgPotassium: 878mgFiber: 4gSugar: 2gVitamin A: 226IUVitamin C: 11mgCalcium: 52mgIron: 2mgNet Carbohydrates: 18g
Keyword chicken, chicken and mushrooms, shitake mushrooms
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