Winter Mushroom Steamed Chicken

冬菇蒸鸡

Winter Mushroom Steamed Chicken — a Chinese recipe made with boneless chicken thigh, ready in about 40 minutes. Step-by-step instructions with photos.

Ingredients

• boneless chicken thigh
• dried shiitake mushrooms
• garlic
• dark soy sauce
• sesame oil

Instructions

1. Soak dried shiitake in 250 ml hot water (70°C / 160°F) for 30 minutes until fully softened. Reserve soaking liquid; strain through cheesecloth to remove grit.
2. Squeeze excess water from mushrooms, trim tough stems, and slice caps into 0.5 cm strips. Set aside.
3. In a bowl, combine chicken, minced garlic, dark soy sauce, 1 tbsp reserved mushroom liquid, and white pepper. Mix gently for 2 minutes until marinade clings.
4. Layer marinated chicken in a shallow heatproof dish. Arrange mushroom strips evenly on top. Steam over boiling water on medium-high heat for 22 minutes.
5. Remove dish from steamer. Drizzle with sesame oil and stir once gently to distribute. Serve immediately.