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Steamed Chicken with Shiitake Mushrooms and Black Fungus

Steamed Chicken with Shiitake Mushrooms and Black Fungus

Elaine Fung
Steamed Chicken with Shiitake Mushrooms and Black Fungus with a flavorful sauce. Best served with a side of jasmine rice.
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Chicken
Cuisine Chinese
Servings 4 Servings
Calories 241 kcal

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

  1. 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.
  2. Leftover mushroom steps can be frozen and used in soups.
  3. Skinless boneless chicken breast or chicken tenders can be used if preferred. Reduce steaming time to 15 minutes.
  4. If preparing in advance, remove chicken from the fridge, uncover, and leave it at room temperature for 1/2 hour prior to steaming.
Keyword black fungus, chinese steamed chicken, shiitake mushrooms