Steamed Chicken

Steamed Chicken with Mushroom

Steamed chicken and mushroom go really well together and steaming chicken with mushroom produces chicken meat that is tender and the chicken juice is particularly flavoursome. I like to add some black fungus to give the dish some crunch.

Black fungus is sometimes called wood ear or cloud ear. It is a mushroom that is dark brown to black and is said to provide some health benefits but I eat it for the crunch. You can find black fungus in Chinese grocery shops.

Steaming is a healthy way of cooking food – it allows the steamed products to keep their shape, colour, taste and juice. There are several other good reasons for eating steamed food: no or less oil is used, it’s quick and easy, no oil fumes, no smoke, no mess and easy cleaning.


  • 400 gm chicken meat preferably with bone attached (cut into chunks)
  • 2 Chinese mushrooms (soaked in hot water for a few minutes)
  • 5-6 black fungus (soaked in hot water for a few minutes)
  • Thumb size ginger (peeled and cut into strips)
  • 1 teaspoon oyster sauce
  • 1 teaspoon sugar
  • 1 tablespoon soya sauce
  • 1 teaspoon dark soya sauce
  • 1/2 teaspoon salt
  • Dash white pepper
  • 2 teaspoons oil
  • 1 tablespoon fried onion
  • 3 tablespoons water
  • 1 teaspoon corn flour
  • garnish with coriander, celery or spring onion


1. Mix all ingredients together in a deep dish.

2. Steam at high heat for 20 minutes. Garnish with coriander, celery or spring onion before serving.

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