How to Make Steamed Chicken with Shiitake Mushrooms

MushroomsSteaming Chicken is a traditional Han Chinese dish from Sichuan Province, belonging to the Sichuan cuisine system. The main ingredients are chicken legs and mushrooms,with simple preparation. Steamed dishes generally have less fat content compared to stir-fried ones, making them healthier. This dishhas tender and juicy meat,complemented by mushrooms, providing rich nutrition with a fresh aroma that lingers in the mouth, making it perfect for hot summer days. Ingredients:

Main ingredients:

Dried mushrooms (a few pieces)Chicken thighs (two) Auxiliary ingredients:Ginger (one piece)Soy sauce ( ) Peanut oil (a little)Cilantro Fermented tofu juice (a little)White pepper powder (a little) Oyster sauce ( )Cornstarch (a little) Mushroom sauce (a little)Cooking wine ( ) Green onion (one piece) Granulated sugar (a little)MushroomsSteamed ChickenMethod:1. Rinse the dried mushrooms, add a small amount of granulated sugar, and soak them in warm water.2. After soaking, cut the mushrooms into uniformly sized pieces and set aside. 3. Clean two chicken thighs.

4. Cut the chicken thighs into evenly sized pieces, making sure to remove any bone fragments when chopping.5. In the chicken pieces, add one tablespoon of soy sauce, one tablespoon of oyster sauce, an appropriate amount of cooking wine, a little granulated sugar, a tiny bit of white pepper powder, half a spoon of fermented tofu juice, and a small amount of peanut oil. Mix well, then gradually add some soaking liquid, a little cornstarch, and mix until the chicken is marinated. 6. Clean the green onion, slice it into segments, and clean the ginger, slicing it into pieces.

7. Add the ginger slices and green onion segments to the chicken, mix well, and let it marinate for 20 minutes.

8. After marinating, add the mushroom pieces, mix again, and let it sit for another 10 minutes.

9. Place water in a steamer pot, cover the plate with a steam-proof membrane, place it in the steamer pot, and steam over high heat until the steam is up; then continue for 30 minutes.

10. Turn off the fire, remove the steam-proof membrane, sprinkle some cilantro on top of the chicken pieces, and serve.

11. Finished product: The chicken is tender and juicy, while the mushrooms add a meaty texture with an enticing aroma, providing rich nutrition.Tip: Use water around 40 degrees Celsius to soak the mushrooms, adding about half a teaspoon of sugar (three grams) in it. This will make the flavor of the mushrooms richer when cooking.

Do not substitute chicken thighs with

chicken breast

for this dish; the taste and texture will be significantly different.

During marinating, gradually add some soaking liquid and a little cornstarch to ensure the chicken is tender when steamed.

Turn off the heat, remove the cling film, sprinkle chopped coriander on the chicken pieces.

The finished dish features tender and juicy chicken, meaty mushrooms with rich aroma, and abundant nutrition.

Tips:

Soak the shiitake mushrooms in warm water around 40 degrees Celsius, adding about half a teaspoon of sugar (three grams). This will enhance their flavor when cooking. This recipe does not recommend substituting chicken legs with chicken breast, as it would significantly affect the texture. Marianate the chicken with some mushroom soaking water and a bit of cornstarch added gradually, resulting in even more tender and smooth steamed chicken.