Friday 14 July 2017

Steamed Mushroom Chicken 蒸香菇鸡腿

An easy to prepare chicken dish which is fragrant, juicy and tender :)

Servings: 4 persons


500~550g chicken thighs
10g dried shiitake mushrooms

2 tsp Hainanese Chicken Rice Paste
1 tsp oyster sauce
1/2 tsp raw sugar
1 tbsp rice wine
1/8 tsp potato starch

1 tbsp rice wine (to be added before steaming)


1. Soak dried shiitake mushrooms for about 30 minutes. Remove the stems and keep the mushroom water for later use. Set aside.

2. Mix the first 5 marinating ingredients together in a bowl. Set aside.

3. Rinse and trim away the excess fat from the chicken thighs.

4. Pour the marinade over the chicken thighs and the shiitake mushrooms.

Mix and coat well.

Seal the bowl with a cling wrap and let the ingredients marinate for about 1 to 2 hours.

5. Add mushroom water and the soaked mushrooms to the base of a heat-resistant bowl.

After adding the chicken thighs, pour 1 tbsp of rice wine over.
If you prefer a softer texture mushrooms, place the mushrooms below the chicken thighs instead of above 🙂

6. Add a bowl of water to the inner pot of a rice cooker, and rest the bowl of chicken above a steamer's rack in a rice cooker. Select "Steam" function, set the cooking timer to 10 minutes, and start the program.
If you're steaming over stove, steam the dish for about 15 to 20 minutes, or till the chicken is cooked.

After the steaming is over, start the "Keep Warm" function for 10 minutes. As the rice cooker is able to preserve the heat well, we can use the remnant heat to cook the meat through.

End of steaming 😀

7. Serve warm with rice 😋

Post cooking

Cooked on 16 Jul 2017
Used skinless-chicken thighs and cooked using normal rice cooking mode with the white rice :)

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