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.
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
- Rinse the chicken thighs and pat them dry with paper towels.
- Place the chicken thighs in a heatproof dish and arrange the sliced mushrooms, black fungus, ginger, and green onions on top.
- 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.
- Place the dish in a steamer over boiling water and steam for 20-25 minutes, or until the chicken is cooked through.
- 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