Cantonese Steamed Chicken
Probably one of the easiest chicken dishes to make
This is a great choice for a single-person meal or even a family gathering; just increase or reduce the portion of chickens as you see fit.
The Cantonese steamed chicken is probably one of the easiest dishes to make with a food steamer.
The dried black mushroom further enhances the dish with a pleasant, earthy flavor you'll soon fall in love with.
Things You Need
- 4-5 Chinese dried mushrooms
- 1.5 pounds of assorted chicken pieces
- 1/4 teaspoon of salt
- Some pepper to taste
- 1.5 tablespoons of soy sauce
- 1 tablespoon Chinese rice wine
- 1 teaspoon of sugar
- 1 teaspoon of sesame oil
- 1 tablespoon of cornstarch
- 2 slices of shredded ginger
- 1 green onion or spring onion diced
Step 1: Soak the Mushrooms
Soak the dried mushroom in a bowl of warm water until softened.
Then squeeze out excess water and cut the stems off, and thinly slice the mushrooms.
Optionally, reserve a small amount of the water from soaking mushrooms.
Step 2: Prepare and Marinate Chicken
If you prefer chickens with bone-in, you'll need a heavy cleaver to chop.
Otherwise, just cut them into bite sizes.
Next, place the chickens in a bowl to marinate.
Add in salt, sugar, pepper, soy sauce, rice wine, sesame oil, cornstarch, and 1-2 tablespoons of the reserved mushroom water.
Mix everything well with a spoon, covering all chicken pieces.
Allow marinating while you prepare the steamer and bring the water to a boil.
Step 3: Steaming
Once the steamer gets to boiling, place the bowl with marinated chicken in.
Sprinkle finely sliced mushrooms, shredded gingers, and onions over the top.
Put the cover on, steam for 15 to 20 minutes to make sure it is thoroughly cooked.
How to Serve
This dish is great with plain white rice or fried rice.
If you're having a family gathering, serving this with fried noodles would just be as good!
This by far, is one of the quickest meals you can make at home.
While the ingredients required and preparation steps are simple, the result is so flavorful it goes well even with plain white rice.
The mix of stocks from steaming chicken and the sauce is going to be well-flavored with hints of earthiness.
The best part, you can easily adjust the recipes and servings to your likings without making this dish taste bad!