Steamed Chicken with Mushroom and Black Fungus (香菇黑木耳蒸鸡)

This recipe for 香菇黑木耳蒸鸡 (Steamed Chicken with Mushroom and Black Fungus) is a classic dish from Fujian Cuisine, known for its light and fresh flavors.

Steamed Chicken with Mushroom and Black Fungus (香菇黑木耳蒸鸡)

Ingredients

  • 4 bone-in chicken thighs
  • 6 dried shiitake mushrooms, rehydrated and sliced
  • 20g black fungus, soaked and sliced
  • 3 slices of ginger
  • 2 green onions, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon sesame oil

Instructions

  1. Rinse the chicken thighs and pat them dry with paper towels.
  2. Place the chicken thighs in a heatproof dish and arrange the sliced mushrooms, black fungus, ginger, and green onions on top.
  3. In a small bowl, mix together the soy sauce, oyster sauce, Shaoxing wine, sugar, salt, and white pepper. Pour this mixture over the chicken and mushrooms.
  4. Place the dish in a steamer over boiling water and steam for 20-25 minutes, or until the chicken is cooked through.
  5. Remove the dish from the steamer, drizzle with sesame oil, and garnish with additional chopped green onions.

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
8g

Supplies

Heatproof dish Steamer

Tools

Knife Cutting board Small bowl

Serving suggestions

Serve the 香菇黑木耳蒸鸡 with steamed rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

For a richer flavor, marinate the chicken in the sauce for 30 minutes before steaming.

Cost

$12