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Cantonese steamed chicken is an easy, relatively quick dish to make. Chinese dried black mushrooms add an earthy flavor to this recipe. It's a great choice for family meals or even the occasional dinner party.
Ingredients
- 4 to 6 Chinese mushrooms (medium-sized, dried)
- 1 1/2 pounds assorted chicken pieces (bone-in)
- 1/4 teaspoon salt
- Pepper (to taste)
- 1 1/2 tablespoons soy sauce
- 1 tablespoon Chinese rice wine (or dry sherry)
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 1/2 tablespoons cornstarch
- 2 slices ginger (shredded)
- 1 green onion (or spring onion, or scallion, diced)
Steps to Make It
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Gather the ingredients.
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Soak the dried mushrooms in a bowl of warm water for 20 minutes, or until they have softened. Squeeze out the excess water, cut the stems off the mushrooms, and thinly slice. Reserve 1 tablespoon of the mushroom soaking liquid.
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Use a heavy cleaver to chop the chicken through the bone into bite-sized pieces. Place in a heatproof bowl and add the salt, pepper, soy sauce, rice wine or sherry, sugar, sesame oil, reserved mushroom liquid, and cornstarch. Allow to marinate while bringing water to a boil for steaming.
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Place the bowl on a rack in a pot for steaming or in a steamer such as a bamboo steamer in a wok. Place the chicken pieces in the middle of the plate and surround with the mushrooms. Sprinkle the shredded ginger and green onion over top.
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Steam the chicken over boiling water for 15 to 20 minutes, making sure it is thoroughly cooked. Serve over rice.
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