Steamed Chicken with Shitake Mushrooms 北菇蒸滑雞 is a traditional home-style Cantonese dish. It dates back to the Qing Dynasty and was served to Qing officials during banquets hosted by the emperors for special occasions. The chicken is extremely tender and smooth. The shitake mushrooms, Chinese preserved sausages, ginger and green onions flavours the sauce and the chicken. Omitting any of these ingredients would give you a completely different taste.
You can steam this dish, cook it on top of rice in a clay pot or braise it. But I find steaming the easiest. I also prefer to make it boneless because I can’t seem to chop the bone-in chicken without creating a hundred pieces of bone fragments on the meat. My cleaver is sharp but I think I chop with not enough conviction! Too much hesitation! Anyways, when I debone myself, versus buying boneless chicken, I gain chicken bones for broth. My family also loves boneless meats too. It’s a win-win! When I accumulate a big bag of these bones, I’ll add some pork neck bones and dried scallops to make broth for hot pot, congee or for any kind of noodle in soup. Check out my Noodle Flakes recipe for a different kind of noodle in soup.
Steamed Chicken with Shitake Mushrooms 北菇蒸滑雞 is extremely easy and quick to make. It’s also very healthy. I usually add red dates to it too so the sauce will be a little bit sweet. You can also put black fungus underneath everything so that it can absorb the flavours. This will make it extra healthy! With all these ingredients, the sauce is very yummy too. It’s an excellent dish served with rice. My son can finish two big bowls of rice when I make this dish.
My Steamed Chicken with Shitake Mushrooms 北菇蒸滑雞 recipe will show how you can make soft tender pieces of chicken that will get your family asking why you didn’t make more!
Steamed Chicken with Shitake Mushrooms 北菇蒸滑雞
Ingredients
- 400 g Boneless chicken meat (or bone-in chicken)
- 4 Shiitake mushrooms
- 1 Chinese pork sausages , sliced into 5mm thick pieces
- 1 Chinese liver sausages , sliced into 5mm thick pieces
- 2 stalks Green onions , 5 cm pieces
- 2 slices Ginger
- ½ tsp Salt
- ¼ tsp White pepper powder
- 1 tbsp Shaoxing wine
- 1 tbsp Oyster sauce
- 1 tbsp Light soy sauce
- ½ tsp Dark soy sauce
- 1 tsp Cornstarch
- 1 tbsp Sesame oil
Instructions
- Night before, soak 4 dried shitake mushrooms
You can also use fresh shitakes but they won’t be as flavourful as the dried ones - Debone chicken
- Add 1 tbsp Shaoxing wine, 1 tbsp oyster sauce, 1 tbsp light soy sauce, ½ tsp dark soy, ½ tsp salt, ¼ tsp white pepper powder and 1 tsp cornstarch. Mix well.
- Add 1 tbsp sesame oil and mix well again
- Remove the stems of the shitake mushrooms and discard. Slice the shitake mushrooms in half and add them to the chicken
Slice them at a slant to thin out the thick part so that they cook faster - Slice the Chinese sausages, ginger and green onions and add to the chicken. Mix well
- Place everything onto a plate for steaming
- Steam at high for 13 minutes for boneless chicken and 16 minutes for bone-in chicken
These times are designed for chicken that is spread out in one layer on a plate with a higher lip edge - When time is up, check for doneness
- Serve when done
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