• Skip to main content
  • Skip to primary sidebar

China Sichuan Food

menu icon
go to homepage
  • Index
  • Sichuan
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Index
    • Sichuan
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Pantry

    Steamed Chicken with Chinese Mushroom

    Last Modified: November 1, 2018 by Elaine| 6 Comments

    98 shares
    • Share on Facebook
    Jump to Recipe - Print Recipe

    Steamed chicken with Chinese mushroom - black fugues

    Steamed Chicken with Chinese Mushrooms

    Black fugues-sometimes known as Chinese mushroom is a super beneficial and rare black food (beneficial to kidney) in nature. Sometimes it is called as Jew ear or Jew’s ear. For thousands of years in history, Chinese people consider wood ear mushrooms as a type of medicinal food since the rich nutrients including iron, protein, polysaccharide, vitamins as well as other minerals. There is also an interesting saying that wood ear mushrooms are the meat in vegetables. Wood ear mushrooms are sold as dried wood ear mushrooms in market. So the firstly step of processing this type of dried goods is soak in cold water.

    Sometimes it might be slightly difficult to get good black fugues. Dried goods should be free of musty taste and usually thicker.

    There is a famous black fugues salad in China named as Marinade Black Ear.

    No one can refuse steamed chicken. They usually are full of flavor and provide an extremely tender taste. More importantly, steaming is one of the healthiest cooking methods. If you can find high quality chicken meat, try with steamed chicken with beneficial side ingredients like black fugues, mushrooms, green onions and ginger.

    Steamed Chicken with Chinese Mushrooms

    There is another way for steaming chicken—Easy Chinese steamed chicken with ginger and scallion. But I match that with a tested dipping sauce. If you love steamed chicken recipes, try both of them and choose your favorite version.

    Steamed Chicken with Chinese Mushrooms

    Make the preparation--marinate the chicken and soak the wood ear mushroom

    Steamed Chicken with Chinese Mushrooms

    Mix together and start steaming.  High fire for around 30 minutes.

    Steamed Chicken with Chinese Mushrooms

    Garnish some chopped green onion and serve with steamed rice and chili sauce you like.  I am using fresh homemade Hunan Chili Sauce.

    Steamed Chicken with Chinese Mushrooms

    Steamed Chicken with Chinese Mushroom

    Elaine
    Chinese style steamed chicken with Chinese mushroom
    Print Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main Course
    Cuisine Sichuan cuisine
    Servings 2
    Calories 219 kcal

    Ingredients
      

    • Half of a whole chicken
    • 1 handful dried wood ear mushroom
    • 3 fresh shitake mushrooms , sliced
    • Chili sauce for serving , I am using homemade Hunan style chopped chili

    marinating ingredients

    • 2 tablespoons oyster sauce
    • 1 tablespoon light soy sauce
    • ½ tablespoon dark soy sauce , if you want to dark the color
    • 2 green onions , white parts (keep the green ones for garnish)
    • 10 ginger sheds
    • 1 teaspoon salt
    • ½ tablespoon sesame oil

    Instructions
     

    • Cut chicken into chunks and then soak in clean water for around 30 minutes. Change the water twice during the process. Transfer out and drain.
    • In a large bowl, mix the chicken chunks with all the marinating ingredients. Set aside to marinate for at least 30 minutes.
    • Pre-soak the wood ear mushroom with clean water and slice the shitake mushrooms.
    • Mix all the content together. Transfer to steamer and steam over high fire about 30 minutes or until you can easy insert a chop sticker in the chicken meat. You can steam this dish with steamed rice if the chunks are not too large. But you need to choose a longer cooking program to guarantee the steaming time.
    • Transfer out and garnish some chopped green onions. Serve with any chili sauce you prefer and steamed rice.

    Notes

    If you have Chinese sausage, add some slices can improve the flavor.

    Nutrition

    Calories: 219kcalCarbohydrates: 5gProtein: 16gFat: 14gSaturated Fat: 3gCholesterol: 54mgSodium: 2463mgPotassium: 325mgSugar: 1gVitamin A: 150IUVitamin C: 3mgCalcium: 14mgIron: 1.2mg
    Keyword chicken, mushroom
    Tried this recipe?Mention @ChinaSichuanFood

     

    More recipes you may enjoy

    • Ground Beef Rice Bowl
    • Fried Mantou with Condensed Milk
    • Turnip Cake-Radish Cake
    • Chinese Fish Soup

    Reader Interactions

    Comments

    1. a c y h o z

      December 22, 2014 at 2:39 pm

      I love fungus! and my mother is also a big fan of your blog ^^

      Reply
      • Elaine Luo

        December 23, 2014 at 12:45 am

        Hi Acyhoz,
        Thanks for leaving those warm works. I am so honored to have your guys here.

        Reply
    2. Thalia @ butter and brioche

      December 27, 2014 at 9:39 pm

      I love Chinese mushrooms.. especially when they are drenched in a salty oyster sauce marinade. This is definitely a dish that takes me back to my Chinese roots.. and is one I need to make!

      Reply
      • Elaine Luo

        December 28, 2014 at 8:19 am

        I agree Thalia, Chinese mushroom is really great with savory marinade. I have not tried with oyster sauce. But it sounds like a great idea. Will check it out later.

        Reply
    3. Brian

      February 22, 2015 at 9:19 am

      How do you stop the chicken from drying out with 30 mins of steaming? I steamed for 20 mins and the chicken was very very rubbery. Especially the white meat. Any advice? In your soy sauce chix you only cooked for 10 mins. Thanks for any advice

      Reply
      • Elaine Luo

        February 22, 2015 at 9:28 am

        Hi Brian,
        What steamer do you use? And how it is set up? Steaming usually needs more time than poaching.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi Welcome

    Hi welcome to my little corner where I sharing authentic and easy to follow Chinese recipes. Don't be limited by the site name. Know me more from About Page.

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular

    • Chinese Scallion Pancakes (Congyoubing)
    • Mapo Tofu Recipe
    • How to Make Boba Pearls at Home -Tapioca Pearls
    • Twice Cooked Pork--Szechuan Pork Stir Fry
    • Red Braised Pork Belly —(HongShaoRou)
    • Pork and Mushroom Stir Fry

    Find Recipes

    Email List

    Subscribe Our Email list to get updates and recipes

    Footer

    ↑ back to top

    • Privacy Policy. Disclaimer. About. Hot Pot cookbook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 ChinaSichuanFood.com | All Rights Reserved