Steamed Chicken with Mushrooms

What to Put on the Table With Steamed Chicken with Mushrooms

• Steamed rice
• Stir-fried greens
• Egg drop soup
• Chilli oil

How to Make Steamed Chicken with Mushrooms

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1. Soak the mushrooms in 150 ml warm water for 30 minutes. Squeeze out, reserving the water. Remove the stalks and slice the caps.

   Mark done Start 30 min timer

2. Mix the chicken with the soy sauce, wine, cornflour, sesame oil, sugar and 3 tablespoons of the mushroom water. Leave for 15 minutes.

   Mark done Start 15 min timer

3. Spread the chicken and mushrooms on a heatproof plate and scatter with the ginger.

   Mark done

4. Steam over a rolling boil for 20 minutes until the chicken is cooked through.

   Mark done Start 20 min timer

5. Scatter with the spring onions. Heat the oil until smoking and pour it over the top.

   Mark done

A Few Notes

Use a plate with a rim to catch the juices.

Do not lift the lid while steaming.

Cut the chicken into pieces of the same size.

Changing the Recipe

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

Keeping What's Left

Keeps in the fridge for 2 days. Reheat by steaming.

Questions and Answers

Steamed Chicken with Mushrooms Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.