Cantonese Steamed Chicken
Bone-in chicken marinated with soy, rice wine, and sesame, then steamed with mushrooms.
⏱️ Prep: 20 min🍳 Cook: 20 min
Ingredients
| 4 to 6 | Chinese mushrooms (medium-sized, dried) | |
| 1 1/2 pounds | 680 g | assorted chicken pieces (bone-in) |
| 1/4 teaspoon | 1.3 ml | salt |
| — | pepper (to taste) | |
| 1 1/2 tablespoons | 23 ml | soy sauce |
| 1 tablespoon | 15 ml | Chinese rice wine (or dry sherry) |
| 1 teaspoon | 5 ml | sugar |
| 1 teaspoon | 5 ml | sesame oil |
| 1 1/2 tablespoons | 23 ml | cornstarch |
| 2 slices | ginger (shredded) | |
| 1 | green onion (spring onion, diced) |
Instructions
- Gather the ingredients.
- Soak the dried mushrooms in a bowl of warm water for 20 minutes, or until softened. Squeeze out the excess water, cut the stems off, and thinly slice. Reserve 1 tablespoon of the mushroom soaking liquid.
- Use a heavy cleaver to chop the chicken through the bone into bite-sized pieces. Place in a heatproof bowl and add the salt, pepper, soy sauce, rice wine or sherry, sugar, sesame oil, reserved mushroom liquid, and cornstarch. Allow to marinate while bringing water to a boil for steaming.
- Place the bowl on a rack in a pot for steaming, or in a steamer such as a bamboo steamer in a wok. Place the chicken pieces in the middle of the plate and surround with the mushrooms. Sprinkle the shredded ginger and green onion over top.
- Steam the chicken over boiling water for 15 to 20 minutes, making sure it is thoroughly cooked. Serve over rice.