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Steamed Chicken with Shiitake Mushrooms (冬菇蒸鸡)

Steamed Chicken with Shiitake Mushrooms (冬菇蒸鸡)

This dish is a classic in Chinese cuisine, known for its tender chicken and flavorful shiitake mushrooms, which are steamed together to create a succulent and aromatic meal.
Course Main Course
Cuisine Chinese


  • 500 g chicken breast or thigh, cut into pieces
  • 10 dried shiitake mushrooms
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine Chinese cooking wine
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 2 cloves garlic minced
  • 1- inch piece of ginger thinly sliced
  • 2 green onions chopped
  • Salt and pepper to taste


Prep the Mushrooms:

  • Soak the dried shiitake mushrooms in warm water for at least 30 minutes until they are fully rehydrated. Squeeze out excess water and slice them if they are too large.

Marinate the Chicken:

  • In a bowl, combine the soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, and a pinch of salt and pepper. Mix well.
  • Add the chicken pieces to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes, or for better flavor, leave them in the fridge for a few hours or overnight.

Prepare the Chicken and Mushrooms:

  • Arrange the sliced mushrooms at the bottom of a heatproof dish. Lay the marinated chicken pieces on top. Sprinkle the minced garlic and ginger over the chicken.

Steam the Dish:

  • Bring water in a steamer to a boil. Place the dish with the chicken and mushrooms in the steamer.
  • Cover and steam on high heat for about 20 minutes, or until the chicken is fully cooked through.

Garnish and Serve:

  • Once done, take the dish out of the steamer. Garnish with chopped green onions.
  • Serve hot, ideally with a side of steamed rice to soak up the delicious sauce.

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