What is Steamed Chicken with Shiitake Mushrooms and Black Fungus?
Steamed Chicken with Shiitake Mushrooms and Black Fungus is a healthy and tasty dish that is very popular in Hong Kong.
The steaming process retains the flavor of the chicken which allows it to seep into the mushrooms, black fungus, and sauce.
The mushrooms and black fungus adds an earthy element to the dish which complements the chicken nicely.
This dish only requires a few ingredients that are readily available in the pantry. On top of that, simple preparation makes it is one of the top choices for a quick and nutritious dinner for the family.
Looking for a more indulgent version of this dish? Try our Braised Chicken With Shiitake Mushroom and Black Fungus (冬菇燜雞).
Ingredients For Steamed Chicken with Shiitake Mushrooms and Black Fungus
1. Chicken
For this recipe, I recommend you use skinless boneless chicken thigh meat.
The thigh meat is much more flavorful and succulent compared to other cuts of chicken such as chicken tenderloins.
If you want to make this recipe in a pinch, you can substitute this with chicken tenderloins or boneless chicken breasts.
2. Shiitake Mushrooms
The star of the dish is actually the shiitake mushrooms. They are tender, chewy, and packs a punch of flavor.
Dried shiitake mushrooms are a staple in Cantonese cooking.
Compared to fresh shiitake mushrooms, the flavor of dried shiitake mushrooms is much more intense and flavorful.
Dried shiitake mushrooms must be rehydrated before you can cook with them.
3. Black Fungus
Black fungus, also known as cloud ear fungus, adds a crunchy element to the dish.
Compared to the shiitake mushrooms, the black fungus does not have an intense earthy flavor.
The subtle flavor allows it to take on the flavor of the chicken, mushrooms, and the sauce of the dish.
Tips For Steamed Chicken with Shiitake Mushrooms and Black Fungus
1. Prepare Dried Shiitake Mushrooms In Advance
Shiitake mushrooms require rehydration in water for up to 12 hours.
A big batch can be prepared in advance.
Drain the softened mushrooms, use a sprinkle of cornstarch to gently clean the mushrooms, rinse in cold water, remove the stems, drain and gently squeeze out the water from the mushrooms.
Place small batches into Ziploc bags and freeze. Thaw in the fridge or soak in water when needed.
Don’t throw away the mushroom stems! Leftover mushroom stems can be frozen and used in soups.
2. Using Other Cuts of Chicken
For this recipe, I recommend you use skinless boneless chicken thigh meat.
However, skinless boneless chicken breast or chicken tenders can be used if you prefer. You will need to reduce steaming time to 15 minutes.
Frequently Asked Questions
What can I serve this dish with?
Steamed Chicken with Shiitake Mushrooms and Black Fungus is best served with freshly cooked jasmine rice. This long-grain white rice is a staple in Chinese cuisine.
Can I prepare this in advance?
This dish can be prepared in few hours in advance and steamed immediately before serving.
Can this dish be frozen?
This dish should not be frozen. This dish loses its delicate taste when frozen.
Steamed Chicken with Shiitake Mushrooms and Black Fungus
Ingredients
- 2 cups Skinless Boneless Chicken Thigh Meat 1/2" Strips
- 8 Rehydrated Shiitake Mushrooms Medium Sliced
- 8 Rehydrated Black Fungus
- 1 tbsp Finely Sliced Ginger Strips
- 2 Green Onions Cut into Strips
Seasonings for Chicken
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1 tsp Light Soy Sauce
- 1 tsp Oyster Sauce
- 1 tsp Cornstarch
- 1/4 tsp White Pepper
- 1 tbsp oil
Seasonings for Mushrooms
- 1/4 tsp Salt
- 1/2 tsp Sugar
- 1 tsp Oil
Instructions
- Soak the black fungus in a bowl of cold water for 20 minutes or until softened.
- Remove the hard stem of the black fungus with scissors and tear fungus into large pieces.
- Blanch the black fungus for 1 minute in boiling water, rinse with cold water and drain.
- Season the medium sliced shiitake mushrooms
- Season the chicken for 20 minutes, add the ginger, mushrooms, and black fungus, and mix well.
- Fill a wok or pan with water and bring to a boil.
- Place chicken on steaming rack, cover with the lid, and steam on high for 20 minutes.
- Stir the meat around halfway through steaming to ensure even cooking.
- Add the green onions and serve immediately.
Notes
- Shiitake mushrooms require rehydration in water for up to 12 hours. A big batch can be prepared in advance. Drain the softened mushrooms, use a sprinkle of cornstarch to gently clean the mushrooms, rinse in cold water, remove the stems, drain and gently squeeze out the water from the mushrooms. Place small batches into Ziploc bags and freeze. Thaw in the fridge or soak in water when needed.
- Leftover mushroom steps can be frozen and used in soups.
- Skinless boneless chicken breast or chicken tenders can be used if preferred. Reduce steaming time to 15 minutes.
- If preparing in advance, remove chicken from the fridge, uncover, and leave it at room temperature for 1/2 hour prior to steaming.