Steamed Chicken with Mushrooms, or 香菇蒸鸡, features succulent morsels of Chicken and Chinese Black Mushrooms steamed in a savory sauce.
This dish is similar in some ways to my recipe for Imperial Concubine Chicken. Indeed, that Chinese Classic has so many versions that you could very easily serve this dish as ‘Imperial Concubine Chicken’ without straying too far from culinary tradition. In any event, the dish requires only a little preparation and steams quickly for a delectable result.
I use the ‘Drumette’ portion of the chicken wing for this version of 香菇蒸鸡, but the middle section would also work very nicely. You could, if you wanted, use any cuts of bone-in chicken you like, as long as they are chopped into bite sized pieces, but wings give a better result, in my experience. Wings are terrific when used in making chicken stock as their collagen makes for a rich body and delightful mouthfeel. The same is true here.
The Recipe for 香菇蒸鸡
Steamed Chicken with Mushrooms – 香菇蒸鸡
- 400 g Chicken Wing Drumettes
- 2 – 3 Dried Chinese Black Mushrooms
- 2 Celery stalks plus a few leaves if desired
- ¼ cup Flour
- 1 Tbsp Sugar
- 1 pinch Salt
- 1 pinch White Pepper
- 1 Tbsp Chili Oil optional
- 1/3 Cup Rice Wine
- 2 Tbsp Oyster Sauce
- 1 Tbsp Soy Sauce
- Soak the mushrooms in hot water for an hour or so until softened, then slice the caps into thin strips, discarding the hard stem.
- Cut the celery stalks into thin matchstick strips and coarsely chop the leaves, if using.
- Mix rice wine with the chili oil, soy sauce and oyster sauce and set aside.
- Season the chicken pieces with the sugar, salt and pepper, then toss them in the flour to coat, shaking off any excess.
- Lay about three-quarter of the celery sticks at the bottom of a suitable steaming bowl and place the chicken pieces on top.
- Scatter the sliced mushrooms over the chicken, along with the remaining celery, and drizzle it all with the rice wine mixture.
- Steam the plate over high heat for about thirty minutes and then serve while still piping hot.