Savory and sweet, tender and springy, easy and healthy, this Chinese steamed chicken has everything you ask for.
If you’ve been with me on this blog for some time, you know how much I love to steam things. They are quick, easy, and healthy. When I am on a diet, or feel like cheating a bit, steamed dishes are my first choices.
So today, I am bringing you another one – steamed chicken with red dates and mushrooms. It is one of my favorite Asian chicken recipes, and you can easily make it at home.
Shiitake mushrooms and chicken are a classic combo in Chinese recipes, especially Cantonese recipes. In fact, almost every family here knows how to cook 冬菇蒸鸡 (Shiitake mushroom steamed chicken).
Shiitake mushrooms bring an additional aroma and springiness to the table. That’s why they are often a garnish in pork dumplings, steamed fish or Chinese soup. Also, I add red dates for the sweetness and wood ear mushrooms for the texture. Let’s roll up the sleeves and get cooking, shall we?
How to make Chinese steamed chicken?
Ingredients
- Chicken thigh, skinless, boneless, 1lbs
- Dried shiitake mushrooms, medium-sized, 4
- Red dates, medium-sized, 3
- Dried wood ear mushrooms, 5 grams
- Fresh ginger, 20 grams
- Scallion, 1
Marinade
- Light soy sauce, 1 tsp
- Dark soy sauce, 0.5 tsp
- Salt, 0.5 tsp
- Oyster sauce, 1 tbsp
- Cornflour, 1 tsp
- Five-spice powder, 0.5 tsp (optional)
- Sugar, 0.5 tsp
- Cooking oil, 1 tsp
A step-by-step guide to making steamed chicken
- Soak shiitake mushrooms and wood ear mushrooms in warm water for 20 minutes. When they completely soften, remove the stems and cut them into small stems.
- Wash the red dates. Half them and remove the seeds. Continue to chop into small pieces.
- Wash and clean the chicken thigh. Slice into half-an-inch pieces and put in a bowl for later.
Notes:
- I use skinless and boneless chicken thigh. You can also leave the skin and bone if you are using a whole chicken.
- Feel free to switch chicken thigh with chicken breast.
- Chop up the scallions and slice the fresh ginger thinly. Set aside for later.
- In a bowl, mix light soy sauce, dark soy sauce, cornflour, ginger, oyster sauce, and cooking oil. Stir and mix evenly.
- Use a kitchen towel or a spatula, press on the chicken to remove the remaining water. Add the mixture to the chicken. Stir evenly and marinate for 20 minutes.
- Transfer chicken along with the marinade to a plate, and add all the rest ingredients except for the chopped scallions. Sprinkle salt, sugar, and five-spice powder. Use chopsticks to give it a good mix.
- Bring a pot of water to boil. Place the plate over a steaming tray and steam for 15 minutes.
- Take off the lid and sprinkle the scallions on top. Serve with rice and enjoy!
Have you made the Chinese steamed chicken?
Feel free to leave your thoughts or questions in the comment. If you like chicken, don’t forget to check out these tasty Asian chicken recipes as well!
Chinese steamed chicken
Savory and sweet, tender and springy, easy and healthy, this Chinese steamed chicken has everything you ask for.
Ingredients
- Chicken thigh, skinless, boneless, 1lbs
- Dried shiitake mushrooms, medium-sized, 4
- Red dates, medium-sized, 3
- Dried wood ear mushrooms, 5 grams
- Fresh ginger, 20 grams
- Scallion, 1
- Light soy sauce, 1 tsp
- Dark soy sauce, 0.5 tsp
- Salt, 0.5 tsp
- Oyster sauce, 1 tbsp
- Cornflour, 1 tsp
- Five-spice powder, 0.5 tsp (optional)
- Sugar, 0.5 tsp
- Cooking oil, 1 tsp
Instructions
- Soak shiitake mushrooms and wood ear mushrooms in warm water for 20 minutes. When they completely soften, remove the stems and cut them into small stems.
- Wash the red dates. Half them and remove the seeds. Continue to chop into small pieces.
- Wash and clean the chicken thigh. Slice into half-an-inch pieces and put in a bowl for later.
- Chop up the scallions and slice the fresh ginger thinly. Set aside for later.
- In a bowl, mix light soy sauce, dark soy sauce, cornflour, ginger, oyster sauce, and cooking oil. Stir and mix evenly.
- Use a kitchen towel or a spatula, press on the chicken to remove the remaining water. Add the mixture to the chicken. Stir evenly and marinate for 20 minutes.
- Transfer chicken along with the marinade to a plate, and add all the rest ingredients except for the chopped scallions. Sprinkle salt, sugar, and five-spice powder. Use chopsticks to give it a good mix.
- Bring a pot of water to boil. Place the plate over a steaming tray and steam for 15 minutes.
- Take off the lid and sprinkle the scallions on top. Serve with rice and enjoy!
Notes
I use skinless and boneless chicken thigh. You can also leave the skin and bone if you are using a whole chicken.
Feel free to switch chicken thigh with chicken breast.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 312Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 184mgSodium: 991mgCarbohydrates: 12gFiber: 2gSugar: 6gProtein: 38g
