Steamed Chicken with Chinese Mushrooms and Black Fungus 冬菇雲耳蒸雞

A comforting Cantonese classic featuring tender chicken thighs steamed with earthy shiitake mushrooms and slippery black fungus, infused with ginger and scallions.

Nutrition (per serving)

Ingredients

• 500g chicken thighs, boneless, skin-on, cut into bite-sized pieces
• 6 dried shiitake mushrooms
• 10g dried black fungus
• 3 slices ginger, julienned
• 2 stalks scallions, cut into 2-inch lengths
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1 tbsp cornstarch
• 1/4 tsp sugar
• 50ml water (for soaking)

Steps

1. Soak dried shiitake mushrooms and black fungus in water until softened. Squeeze out excess water, remove stems from mushrooms, and slice them. Slice black fungus into bite-sized pieces.
2. Cut chicken thighs into bite-sized pieces. Marinate chicken with light soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, sugar, and cornstarch for at least 15 minutes.
3. Arrange the marinated chicken on a shallow steaming plate. Top with prepared shiitake mushrooms, black fungus, julienned ginger, and scallions.
4. Steam over high heat for 10-12 minutes, or until the chicken is thoroughly cooked.

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