Steamed Chicken with Dried Shiitake Mushrooms and Dried Oysters 冬菇蠔豉蒸雞

A classic Cantonese steamed dish featuring tender chicken, savory dried shiitake mushrooms, and umami-rich dried oysters. The ingredients are marinated and then steamed together, allowing their flavors to meld beautifully into a comforting and aromatic meal. This dish is often enjoyed with rice.

Nutrition (per serving)

Ingredients

• 500g bone-in chicken (thighs or drumsticks), chopped into bite-sized pieces
• 6 pieces dried shiitake mushrooms
• 6 pieces dried oysters
• 2 slices ginger, thinly sliced
• 2 stalks spring onions, cut into 2-inch lengths
• 2tbsp light soy sauce
• 1tbsp oyster sauce
• 1tsp sesame oil
• 1tbsp Shaoxing wine
• 1tbsp cornstarch
• 0.5tsp sugar
• 0.25tsp white pepper

Steps

1. Soak dried shiitake mushrooms and dried oysters in warm water for at least 30 minutes, or until softened. Reserve the soaking liquid from the mushrooms. Once softened, stem the mushrooms and slice them if large. Gently squeeze excess water from the oysters.
2. Wash and pat dry the chicken pieces. In a large bowl, combine chicken with light soy sauce, oyster sauce, sesame oil, Shaoxing wine, cornstarch, sugar, and white pepper. Mix well and marinate for at least 20 minutes.
3. Add the softened shiitake mushrooms, dried oysters, and half of the ginger to the marinated chicken. Stir to combine.
4. Transfer the mixture to a heatproof dish, spreading it evenly.
5. Place the dish in a steamer over high heat. Steam for 15-20 minutes, or until the chicken is cooked through. Add a splash of the reserved mushroom soaking liquid if desired for extra flavor.
6. Garnish with the remaining ginger and spring onions before serving hot with rice.

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