Chinese · PANTRYHOP RECIPE
Steamed Chicken with Shiitake Mushrooms
35 minutes · 4 servings · omnivore
A simple steamed home dish from southern Chinese cooking traditions.
Ingredients
Check you have the quantities below.
- 1 1/2 lb / 680 g boneless chicken thighs, sliced
- 8 dried shiitake mushrooms, soaked and sliced
- 2 tbsp soy sauce
- 2 tbsp Shaoxing wine substitute: chicken broth
- 1 tbsp ginger, sliced
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 scallions, sliced
Let’s make it
- Mix chicken with mushrooms, soy sauce, broth, ginger, sesame oil, and cornstarch.
- Place in a shallow heatproof dish and steam over medium-high heat until the chicken reaches 74 C/165 F, about 18–20 minutes.
- Sprinkle with scallions and let stand 2 minutes.
- Serve with rice.
Slice the chicken thinly so it cooks quickly and stays tender.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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