steamed chicken

Steamed Chicken with Mushrooms &amp; Dried Lily Flowers is one of the most memorable dishes my mother used to make for us when I was growing up. This Cantonese steamed chicken and mushrooms is the ultimate home cooked comfort food dish of silky, luxurious chicken, mushrooms and lily flowers.

Steamed Chicken with Mushrooms & Dried Lily Flowers

wood ear mushrooms

lily flowers

shiitake mushrooms ((soaked until reconstituted))

chicken thighs ((450 grams, trimmed of fat and cut into large bite-sized chunks))

water

vegetable oil

sesame oil

rice wine ((optional))

oyster sauce

sugar

salt

white pepper

ginger ((grated))

scallion

cornstarch

Take the wood ear mushrooms, dried lily flowers, and shiitake mushrooms, and rinse them all separately under running water to make sure any dirt or dust particles are rinsed away. After cleaning, cut off the tough bottom portion of the lily flowers. Cut off the mushroom stems as well, which will speed up the soaking process.

Transfer the wood ears, lily flowers, and mushrooms to three separate bowls filled with water, and soak for one to two hours. Use a plate to cover and press each of the dried ingredients down to ensure they are fully rehydrated.

Once reconstituted, roughly chop the wood ears. Squeeze some of the excess water from the mushrooms, and slice each one into quarter-inch thick slices. Be sure to squeeze the lily flowers dry as well.

Place the chicken, wood ears, mushrooms, lily flowers, water, vegetable oil, sesame oil, rice wine (if using), oyster sauce, sugar, salt, white pepper, grated ginger, and the white portions of the scallions into a bowl. Mix until most of the liquid is absorbed into the chicken. Set the green portions of the scallions aside. Cover the chicken and marinate for a minimum of 2 hours, or in the refrigerator overnight.

When you’re ready to cook the dish, let the chicken mixture come up to room temperature, and add the cornstarch until it is uniformly incorporated. At this point, all of the liquid should be absorbed into the chicken, and there should be little or no standing liquid.

Transfer the mixture to a deep plate or pie dish, and sprinkle half of the green portion of the scallions over the top. Place in a covered steamer, and steam over medium high heat for 10 minutes. Shut off the heat, and leave the chicken in the steamer for another 2 minutes.

Carefully remove the cover from the steamer, taking care not to drip any water from the cover onto the dish. Sprinkle the rest of the scallions over the top, and serve with rice!

Steamed chicken with mushrooms 冬菇蒸鸡 is a home-cooked dish 家常菜 popular among the Cantonese. 

It is quick and easy to prepare, and the gravy is the best part of the dish.

Steamed chicken with mushrooms

boneless chicken thighs,

rice wine (optional)

tsp light soy sauce

(5 grams) salt

tbsp Ginger juice

dried cloud fungus

dried lily flowers

red dates (optional)

tbsp goji berries (optional)

dried shiitake mushrooms, soaked until reconstituted

ginger

Marinate the chicken with all the ingredients A...

Marinate the chicken with all the ingredients A except the cornstarch for one hour (overnight if time permits). Remove any skin dangling onto the meat. 

Rehydrate the Shitake mushrooms, black fungus, dried lily...

Rehydrate the Shitake mushrooms, black fungus, dried lily flowers, red dates, and goji berries. 

Cut the mushrooms and black fungus into small...

Cut the mushrooms and black fungus into small pieces. Tie the dried lily flowers with a knot. 

Squeeze out as much water as possible from...

Squeeze out as much water as possible from the soaked ingredients. 

Add the cornstarch to the chicken before steaming....

Add the cornstarch to the chicken before steaming. Mix with the soaked ingredients and scallion sections. 

Arrange the chicken to a single layer on...

Arrange the chicken to a single layer on the plate. 

Sprinkle with finely julienne ginger. 

Steam for ten minutes over high heat, then...

Steam for ten minutes over high heat, then another six minutes over low heat. Serve.

https://mediavine-res.cloudinary.com/video/upload/keileiqqer85w44ca5h4.mp4

Steamed chicken with mushrooms 冬菇蒸鸡 is a home-cooked dish 家常菜 popular among the Cantonese. 

It is quick and easy to prepare, and the gravy is the best part of the dish. Children can finish eating a bowl of steamed rice just by mixing it with the gravy. The older adults will love the tender chicken meat with a velvety texture. I will attack the mushrooms that soaked up the gravy with all the flavors of other ingredients. 

Recipe 
Ingredients A
500g boneless chicken thighs, trimmed of fat and cut into large bite-sized chunks, remove skin
One teaspoon rice wine (optional)
1.5 tablespoon oyster sauce
2 tsp light soy sauce
One teaspoon sesame oil
¼ teaspoon sugar
One teaspoon (5g) salt
¼ teaspoon freshly ground white pepper
2 tbsp Ginger juice
One tablespoon vegetable oil
One tablespoon cornstarch

Ingredients B
10g dried cloud fungus
15g dried lily flowers
Five dried red dates (optional)
1 tbsp goji berries (optional)
30g dried shiitake mushrooms, soaked until reconstituted

Ingredients C
One scallion, chopped (white and green portions divided)
10 g ginger - peeled and julienned

Method :
- Marinate the chicken with all the ingredients A except the cornstarch for one hour (overnight if time permits). Remove any skin dangling onto the meat. 
- Rehydrate the Shitake mushrooms, black fungus, dried lily flowers, red dates, and goji berries. 
- Cut the mushrooms and black fungus into small pieces. Tie the dried lily flowers with a knot. 
- Squeeze out as much water as possible from the soaked ingredients. 
- Add the cornstarch to the chicken before steaming. Mix with the soaked ingredients and scallion sections. 
- Arrange the chicken to a single layer on the plate. 
- Sprinkle with finely julienne ginger. 
- Steam for ten minutes over high heat, then another six minutes over low heat. Serve. 

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This Cantonese Steamed Chicken and Chinese Sausage recipe may have shown up on your dinner table if you grew up in a Cantonese family. It’s a super tasty dish that’s easy enough for any weeknight.

Cantonese Steamed Chicken with Chinese Sausage

dried shiitake mushrooms ((soaked overnight

chicken

Shaoxing wine

oyster sauce ((use GF oyster sauce

tapioca starch ((or cornstarch))

Chinese sausage (lap cheung/lop cheong)

Rinse the soaked shiitake mushrooms to remove any grit, and thinly slice them.

In a large bowl, add the chicken, mushrooms, water, vegetable oil, sesame oil, Shaoxing wine, oyster sauce, sugar, salt, white pepper, grated ginger, and the white portions of the scallions.

Mix until most of the liquid is absorbed into the chicken. Set the green portions of the scallions aside. Cover the chicken, and marinate for a minimum of 2 hours, or in the refrigerator overnight.

When you’re ready to cook the dish, let the chicken mixture come up to room temperature, and add the tapioca starch (or cornstarch) until it is uniformly incorporated. At this point, all the liquid should be absorbed into the chicken, and there should be little or no standing liquid.

Fill a steamer with enough water to steam continuously for 10 minutes without evaporating (about 3 inches of water is a safe bet). Bring to a rolling boil.

Transfer the chicken mixture to a deep plate or pie dish. Thinly slice the Chinese sausages on an angle, and scatter the slices on top of the chicken.

Carefully place the dish into the steamer, and steam over medium high heat for 10 minutes. Shut off the heat, and leave the chicken in the steamer for another 2 minutes. Sprinkle with green scallions and serve immediately with rice.

Originates from Hainan, simple and flavorful Hainanese Chicken Rice has become popular not only in China but also in other Southeast Asian countries, such as Singapore and Malaysia, with each region adding its own unique variations and flavors to the dish. I&#039;m excited to share my simple and unique method to attain golden, tender chicken infused with irresistible flavors.

Hainanese Chicken Rice - steamed chicken with ginger &amp; scallion sauce

chicken thighs ((skin-on))

turmeric powder

tbsp cooking wine

scallions

tbsp minced ginger

tsp sugar

Sichuan peppercorns ((optional))

tbsp chopped cilantros ((optional))

Thai chili pepper ((optional))

soy sauce

jasmine rice

chicken broth

Take 4 boneless/bone-in, skin-on chicken thighs, evenly sprinkle salt and turmeric powder on both sides of the chicken thighs. Massage the seasoning into the chicken thighs to ensure it is evenly distributed.

Place a small bowl upside down in the center of a large pasta bowl, place the chicken thighs around the bowl, place a slice of ginger on each chicken thigh. Optionally drizzle the chicken thighs with some cooking wine. Set the pasta bowl on a steamer (or on a steaming rack placed inside a large pot), fill it with cold water, steam over medium high heat for 30 minutes.

Once the chicken thighs are fully cooked, move them to a separate plate and allow them to cool for a few minutes. Once the chicken thighs are not too hot to touch, if using bone-in chicken thighs, carefully remove the bones. Then, slice the chicken thighs into 1-inch thick pieces. Cover the sliced chicken thighs with plastic wrap and refrigerate them.

Prepare the Chicken Thighs

Wash 2 cups of rice thoroughly under cold water until the water runs clear.

Take the chicken broth from the pasta bowl and pour it into a measuring cup. Add enough water to the cup to make the total liquid volume reach 2⅕ cups (See note 1).

Transfer the washed rice to a rice cooker or an instant pot, add the chicken broth you made in previous step, and ½ tsp of salt to cook the rice.

After cooking, the top layer of rice may be drier while the bottom layer may be stickier. To evenly distribute the texture, use a rice spoon to fluff the cooked rice until it is well blended.

Prepare the Rice

Add chopped scallions, minced ginger, salt, sugar, Sichuan peppercorns (optional), chopped cilantros (optional), and chopped Thai chili pepper (optional) into a heat-resistant bowl. Add 2 tbsps of vegetable oil into a small saucepan, heat it on stovetop until smoking hot. Carefully drizzle the hot oil over the prepared ingredients. Add 2 tbsps of soy sauce and stir thoroughly to ensure even mixing.

Prepare the Dipping Sauces

Serve the sliced chicken thighs on a plate alongside the rice. You can either drizzle the dipping sauce over the chicken thighs or offer it separately in a small dipping dish. (It&#39;s worth noting that Hainanese chicken is most tasty when served chilled, while the rice is at its best when served hot. It would be smart to prepare the chicken thighs the night before and cook the rice just before serving your meal.)

Serve

WOW! I tried everything on this recipe and I wasn't sure if it would be a success... and it did! My boyfriend and I LOVED it! The chicken broth is amazing and the sauce for the chicken too... everything was delicious :) Thanks!!!

https://www.youtube.com/watch?v=h54mq6RbkP4

Make a bento for my hard working husband 🍱

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