Winter Mushroom Steamed Chicken

冬菇蒸鸡

Winter Mushroom Steamed Chicken — Home-styleGuangdong home cooking.

Ingredients

• boneless chicken thigh
• dried shiitake mushrooms
• garlic
• dark soy sauce
• sesame oil

Instructions

1. Soak dried shiitake in 250 ml hot water (70°C / 160°F) for 30 minutes until fully softened. Reserve soaking liquid; strain through cheesecloth to remove grit. (Mushrooms are plump, leathery, and deep mahogany; liquid is richly aromatic and slightly cloudy)
2. Squeeze excess water from mushrooms, trim tough stems, and slice caps into 0.5 cm strips. Set aside. (Strips hold shape without crumbling; surface glistens lightly)
3. In a bowl, combine chicken, minced garlic, dark soy sauce, 1 tbsp reserved mushroom liquid, and white pepper. Mix gently for 2 minutes until marinade clings. (Marinade forms thin, sticky film on each chicken cube)
4. Layer marinated chicken in a shallow heatproof dish. Arrange mushroom strips evenly on top. Steam over boiling water on medium-high heat for 22 minutes. (Mushroom strips retain deep color; steam condenses heavily on lid)
5. Remove dish from steamer. Drizzle with sesame oil and stir once gently to distribute. Serve immediately. (Oil creates delicate golden sheen across surface; steam rises in fragrant wisps)