Gon Mun Gai (steamed Chicken With Black Fungus)

Gon Mun Gai, or Steamed Chicken with Black Fungus, is a classic dish in Chiuchow Cuisine that is known for its light and refreshing flavors. The tender steamed chicken is paired with the earthy and crunchy black fungus, creating a delightful combination of textures and tastes.

Low Carb High Protein Main Course Chiuchow Steamed Chicken Black Fungus
Gon Mun Gai (steamed Chicken With Black Fungus)

Ingredients

  • 4 chicken thighs, bone-in and skin-on
  • 50g black fungus, soaked and sliced
  • 3 slices ginger
  • 2 cloves garlic, minced
  • 2 green onions, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

  1. Rinse the chicken thighs and pat them dry with paper towels. Place them in a heatproof dish.
  2. Arrange the sliced black fungus on top of the chicken.
  3. Spread the ginger, garlic, and green onions over the chicken and black fungus.
  4. In a small bowl, mix together the soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, and salt. Pour the mixture over the chicken and black fungus.
  5. Place the dish in a steamer over boiling water and steam for 20-25 minutes, or until the chicken is fully cooked.
  6. In a small bowl, mix the cornstarch and water to make a slurry. Pour the slurry over the steamed chicken and fungus, then return the dish to the steamer for another 2-3 minutes to thicken the sauce.
  7. Remove the dish from the steamer and serve the Gon Mun Gai hot with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
30g
Carbohydrates
10g
Fat
10g

Supplies

Heatproof dish Steamer

Tools

Knife Cutting board Bowl Small plate

Serving suggestions

Gon Mun Gai is best served with steamed jasmine rice and a side of stir-fried vegetables.

Tips & tricks

Be sure not to overcook the chicken to keep it tender and juicy.

Cost

$15