Steamed Chicken with Mushrooms (冬菇蒸雞)

Steamed Chicken with Mushrooms pic2

It is easy to steam food, also budget friendly. In the early days, steamed food was created out of necessity among the poorest Chinese populations using the cheapest ingredients. Steamed rice probably is the best Chinese food of all, I have it everyday. Lynard doesn’t like steamed fish and meat, so I don’t make steamed food too often. But when I do, I enjoy it totally, usually all by myself since Lynard doesn’t eat it.

My most memorable steamed dish is the steamed roast pork in fermented shrimp paste –
蝦醬蒸燒肉:  燒肉,  蝦醬,  薑絲,  蔥,  加調味料,  放入蒸籠,  用大火蒸8分鐘左右. Cook it for 8 to 9 minutes and you get a super tasty dish for dinner. My first Aunty introduced us to this dish years and years ago when everybody still lived in Hong Kong. Steamed salted fish (蒸鹹魚) was another classic Cantonese dish that I grew up eating in my childhood.

Steamed chicken is one of the traditional Cantonese style dishes that’s very popular in Hong Kong. Cantonese people are well known for making delicious home style steamed cuisines. Their steamed whole fish (清蒸魚) recipes are printed in many large Chinese cookbooks and demonstrated in many TV cooking shows. You can steam basically any fresh whole fish or fish fillet that is available to you. Another one of my favorites is steamed pork ribs (豉蒜蒸排骨) which I absolutely love. Wish I could have some right now. Some professional chefs have been following this steamed food trend for good reasons. Steamed food retain natural flavor and have better health benefits.

There is not a whole lot to do when it comes to steam food. Put it together the way you want it and have dinner ready in less than 30 minutes. Try a few things, soon you will be steaming your favorite dishes all the time. You can steam it in the rice cooker with an insert while cooking the rice, or you can steam it in a separate food steamer. Normally it takes 8 to 30 minutes on high heat depends on what you are cooking. All the ingredients should be cut into small pieces so they can cook easily. Tofu and eggs take less time to cook while chicken and pork need longer cooking time. It is a good idea to always check and test the food first before serving it.

Here is another one of my old time favorites: steamed ground pork with salted duck eggs. 鹹蛋蒸肉餅: Ground pork 2/3 pound, 2 salted duck eggs, 2 regular eggs, 4 tablespoons water, mix together. Add 1 teaspoon olive oil, 1 teaspoon soy sauce, 1 teaspoon sugar,
1 teaspoon cornstarch, mix well. Put in the preheated steamer and cook for 15 minutes
on medium high heat until done.

 

Steamed Chicken with Mushrooms (冬菇蒸滑雞)

Preheat a steamer with half pot of boiling water over high heat.

Combine mushrooms, ginger, garlic, white parts of green onion and chicken in a mixing bowl. Add a little salt, white pepper, soy sauce, oyster sauce, sugar, sherry wine, 1/2 teaspoon dark soy sauce, 2 teaspoons cornstarch. Mix everything together; add 1 to 2 tablespoons olive oil, 1/2 teaspoon sesame oil, mix again. Transfer to a dish and put in
the prepared steamer.

Steamed Chicken Mushroom pic1

Put a lid on the steamer and steam chicken on high heat for about 15 to 20 minutes. Garnish with green onions, serve with steamed rice. I can eat two bowls of rice with this chicken dish, sauce and all.

Tips:  You can make your own steamer:  Place a 4-inch tall metal rack in a deep soup pot, fill the pot with water 1-inch below the rack. Bring the water to a boil over high heat, ready to steam food.

 

Print recipe:

Steamed Chicken with Mushrooms (冬菇蒸滑雞)

  • Servings: 2 to 3 | Recipe by Leslie at Soups Ahoy
  • Print

Steamed Chicken Mushroom pic4 print

Ingredients and Instructions

7 to 10 Chinese dry mushrooms, soak in water overnight, drain, slice into pieces
1 tablespoon chopped garlic, 1 tablespoon chopped ginger
1/3 cup chopped green onions, divided, white for cooking, green for garnish
1 to 2 pounds chicken, cut into small pieces (ok to use boneless, skinless chicken)

Preheat a steamer with half pot of boiling water over high heat.

Combine mushrooms, ginger, garlic, white parts of green onion and chicken in a mixing bowl. Add a little salt, white pepper, soy sauce, oyster sauce, sugar, sherry wine, 1/2 teaspoon dark soy sauce, 2 teaspoons cornstarch. Mix everything together; add 1 to 2 tablespoons olive oil, 1/2 teaspoon sesame oil, mix again. Transfer to a dish and put in the steamer.

Put a lid on the steamer and steam chicken on high heat for about 15 to 20 minutes. Garnish with green onions, serve with steamed rice. I can eat two bowls of rice with this chicken dish, sauce and all.

 


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Printed from  https://soupsahoy.wordpress.com/2015/05/17/steamed-chicken-with-mushrooms-冬菇蒸雞/

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