Shiitake and Wood Ear Steamed Chicken

Name: Shiitake and Wood Ear Steamed Chicken
Total time: 50 min
Ingredients: 1 lb, boneless, cut into bite-sized pieces chicken thighs; 5-6 mushrooms dried shiitake mushrooms; 4-5 mushrooms dried wood ear mushrooms; 1 inch, julienned ginger; 2 tablespoons light soy sauce; 1 tablespoon oyster sauce; 1 tablespoon rice wine; 2 tablespoons cornstarch; 1 tablespoon vegetable oil; 1/2 teaspoon sugar; to taste salt

Tender chicken thighs steamed with aromatic shiitake mushrooms and crunchy wood ear mushrooms. The gentle steam cooking method keeps the meat juicy while the mushrooms add earthy depth and pleasant texture.

50 min

Easy

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Story

This classic Cantonese dish brings together three key elements: succulent chicken, fragrant shiitakes, and crispy wood ear mushrooms. The steam gently cooks everything together, creating a light yet flavorful meal that's perfect for busy weeknights.

Ingredients

chicken thighs 1 lb, boneless, cut into bite-sized pieces

dried shiitake mushrooms 5-6 mushrooms

dried wood ear mushrooms 4-5 mushrooms

ginger 1 inch, julienned

light soy sauce 2 tablespoons

oyster sauce 1 tablespoon

rice wine 1 tablespoon

cornstarch 2 tablespoons

vegetable oil 1 tablespoon

sugar 1/2 teaspoon

salt to taste

Instructions

Soak and prep the mushrooms

Place dried shiitake mushrooms in warm water with a pinch of sugar. Let them soak until softened, about 20 minutes. Meanwhile, soak wood ear mushrooms in separate bowl until pliable. Drain both well—squeeze excess water from shiitakes—then slice the mushrooms thinly. Cut ginger into thin strips.

Soak and season the chicken

Submerge chicken pieces in clean cold water for about 20 minutes to draw out any residual blood. Drain thoroughly and pat dry. In a large bowl, combine soy sauce, oyster sauce, rice wine, and a pinch of sugar. Add chicken, toss to coat evenly. Sprinkle cornstarch over the top and mix until chicken is lightly coated. Drizzle with oil and massage briefly to seal in moisture. Let marinate for 15 minutes.

Combine and steam

Add the prepared shiitake and wood ear mushrooms to the marinated chicken. Stir everything together until well combined. Transfer to a heatproof plate that fits inside your steamer. Bring water in your steamer to a vigorous boil. Place the plate in the steamer, cover tightly, and steam over high heat for exactly 12 minutes. The chicken should be cooked through and tender.

Serve immediately

Carefully remove the steamer plate—hot steam burns easily. Garnish with fresh ginger strips if desired. Serve right away over steamed rice, spooning some of the savory juices over the top.