A shallow plate of chicken and shiitakes
Steamed chicken with mushrooms makes its own small pool of seasoned juices. It is not cooked in a stockpot. Arrange evenly sized chicken pieces in a shallow layer so steam can heat the center as well as the edge.
Ingredients for a shared plate
This simplified Made With Lau adaptation uses about 590 g chicken cut into even pieces, 28 g dried shiitakes, 28 g ginger and 28 g shallot. Marinate with 2 tbsp oyster sauce, 2 tsp light soy, 1.5 tsp sugar, half a tsp salt, a quarter tsp white pepper, 2 tsp cooking wine and 2 tsp cornstarch. Finish the mixture with 1 tsp sesame oil and 1 tbsp neutral oil. The original’s sausage, wood ear and goji berries are omitted here.
Soften the mushrooms completely
Soak shiitakes until soft through their centers, not just on the surface; thicker mushrooms can need longer than a short soak. Trim tough stems and slice. Slice ginger and shallot, mix them with the chicken and marinade, and refrigerate while preparing the steamer. Do not marinate raw chicken on the counter.
Steam and verify the center
Spread the mixture on a rimmed heatproof plate, leaving a slight hollow in the middle instead of a high mound. Place it above fully boiling water on a rack, cover and steam. Use the author’s 14-15 minutes as a first checkpoint, then check thick chicken pieces for 74 C with a thermometer, avoiding bone. Continue steaming as necessary.
Use a plate lifter or secure oven gloves to remove the hot dish, keeping your face away from steam. Serve the juices with the chicken. A white-looking surface does not prove that the center is cooked, especially when pieces differ in size.
Frequently Asked Questions
Can I use fresh mushrooms?
Fresh shiitakes do not need soaking, but they produce a different aroma and liquid balance. Keep the layer shallow and check chicken temperature rather than relying on the dried-mushroom timing.
Why is there so much liquid?
The ingredients release moisture. Drain soaked mushrooms well and avoid adding stock. Do not discard liquid as a substitute for finishing undercooked chicken.
Related cooking and sources
Check soy, wheat, shellfish and sesame ingredients on sauce labels. Compare chicken cooked over clay pot rice with the separate soy finish for steamed fish.
Primary method: Made With Lau’s steamed chicken. Safety: 74 C poultry guidance and FDA refrigerated marinating and handling.