Quick Answer
Steamed chicken with mushrooms is a plate of seasoned chicken pieces and mushroom juices, not a pot of soup. Spread the food shallowly so the center can cook without overcooking the pieces around the edge.
Basic Facts
- About four shared portions; 590 g chicken; shallow heatproof plate; boiling-water steamer and thermometer.
Ingredients
Use 1.3 lb chicken in even bite-size pieces, 1 oz dried shiitakes, 1 oz ginger and 1 oz shallot. Mix 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 with 1 tsp sesame oil and 1 tbsp neutral oil. Chinese sausage is optional; the linked source also uses wood ear and goji berries.
Soften mushrooms and season chicken
Soak shiitakes until their centers soften, trim stems and slice. Mix chicken with the marinade, then mushrooms, ginger, shallot and oils. Marinate refrigerated for 30-60 minutes. This simplified version omits wood ear and goji berries.
Arrange a shallow steaming plate
Use a plate with a rim to hold juices. Spread pieces with a slight hollow at the center, not a tall mound. If adding sausage, slice thinly and scatter across the top. Bring water below a rack to a boil before loading.
Use heat and a thermometer together
Cover and steam on high for a 14-15-minute initial checkpoint. Check the thickest chicken pieces reach 165 F (74 C), avoiding bone; continue steaming if needed. Lift the plate carefully and add scallion greens.
Quick reference
Plate depth, piece size and bone-in meat change timing. If the center is underdone, do not simply discard the juices and serve the edges: continue cooking the plate until checked pieces reach the safe temperature. No extra broth is needed to create the sauce.
Frequently Asked Questions
Can I use fresh shiitake mushrooms?
Yes. Clean and slice them without the rehydration step; the aroma and amount of liquid will differ from dried mushrooms.
Can I stack two plates in a small steamer?
Only if the steamer is designed for it and steam can circulate. Check each plate separately rather than assuming both finish together.
Related cooking and sources
For another dish at the table, see cantonese soy sauce chicken recipe and cantonese steamed pork patty recipe.
Recipe basis: Made With Lau recipe and illustrated method. Food safety: USDA thermometer guidance, FDA safe food handling and USDA leftovers guidance. Cooking times are checkpoints; a thermometer determines meat doneness.