• Facebook
  • Instagram
  • Pinterest

China Sichuan Food

Chinese Recipes and Eating Culture

  • Recipes
    • All Time Popular
    • Sichuan Food
    • Staple| Rice|Noodles
    • Pork
    • Beef & Lamb
    • Chicken & Poultry
    • Fish & Seafood
    • Egg & Dairy
    • Salad & Cold dishes
    • Beverages & Tea
    • Dessert
    • Soup
    • Vegan
    • Vegetarian
  • Pantry
  • Blog
  • About
    • PRIVACY POLICY
  • Video
  • How to
  • Hot Pot
    • Chinese Hot Pot e-Cookbook

Steamed Chicken with Chinese Mushroom

December 22, 2014 6 Comments

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

Print
Steamed Chicken with Chinese Mushroom
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Chinese style steamed chicken with Chinese mushroom
Course: Main Course
Cuisine: Sichuan cuisine
Keyword: chicken, mushroom
Servings: 2
Calories: 219 kcal
Author: Elaine
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
  • 1/2 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
  • 1/2 tablespoon sesame oil
Instructions
  1. 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.
  2. In a large bowl, mix the chicken chunks with all the marinating ingredients. Set aside to marinate for at least 30 minutes.
  3. Pre-soak the wood ear mushroom with clean water and slice the shitake mushrooms.
  4. 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.
  5. Transfer out and garnish some chopped green onions. Serve with any chili sauce you prefer and steamed rice.
Recipe Notes

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

Nutrition Facts
Steamed Chicken with Chinese Mushroom
Amount Per Serving
Calories 219 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 3g 15%
Cholesterol 54mg 18%
Sodium 2463mg 103%
Potassium 325mg 9%
Total Carbohydrates 5g 2%
Sugars 1g
Protein 16g 32%
Vitamin A 3%
Vitamin C 3.6%
Calcium 1.4%
Iron 6.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: chicken and poultry, poultry, Recipes, Sichuan Food

« Singapore Mei Fun (Mai Fun)
Easy Chinese Meatballs »

You may also like

Chinese egg noodles--handmade

Chinese Egg Noodles- Handmade Version

Mung bean cake

Mung Bean Cake (Mung Bean Paste)

Chinese chicken stock | chinasichuanfood.com

Basic Chinese Chicken Stock

Comments

    Leave a Reply to a c y h o z Cancel reply

    Your email address will not be published.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

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

  1. a c y h o z says

    December 22, 2014 at 2:39 pm

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

    Reply
    • Elaine Luo says

      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 says

    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 says

      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 says

    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 says

      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

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Subscribe for Updates

Most Popular

Chinese Beef Noodle Soup

Chinese beef noodle soup

Egg Drop Soup

egg drop soup | chinasichuanfood.com

Homemade Handmade Noodles

homemade noodles

Chinese Pantry

Wood Ear Stir-Fry with Celtuce Stem and Yam

Wood Ear Mushrooms

Chinese sweet and sour sauce

Chinese Sweet and Sour Sauce

Century eggs|chinasichuanfood.com

Century Eggs

Sichuan peppercorn introduction and buying tips

Sichuan Peppercorn

ChinaSichuanFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. All images & content are copyright protected. Please do not use only images without prior permission. 图片和文字未经授权,禁止转载和使用。

Copyright © 2019 · Privacy Policy