Cantonese cuisine is renowned for its emphasis on fresh, high-quality ingredients and simple yet elegant cooking techniques. Steamed chicken, a cornerstone of this culinary tradition, perfectly embodies this philosophy. This seemingly straightforward dish is a testament to the power of letting excellent ingredients shine. The delicate, succulent texture of the chicken, infused with the subtle aromatics of ginger and scallions, is a true culinary delight. It's a dish that's both comforting and sophisticated, perfect for a weeknight meal or a special occasion. Beyond its inherent deliciousness, this recipe is incredibly versatile, lending itself to a variety of flavor profiles and additions.
This recipe will guide you through creating a perfect Cantonese-style steamed chicken, showcasing the simplicity and deliciousness inherent in this classic dish. From selecting the ideal chicken to achieving that perfect balance of flavor and texture, we'll cover every step of the process. Ready to embark on a culinary journey? Let's get started with the step-by-step instructions!
Tools Needed
- Steamer
- Bowl
- Knife
- Cutting Board
- Paper Towels
Ingredients
- Chicken
- Dried Shiitake Mushrooms
- Chinese Sausage
- Goji Berries
- Cloud Ear Fungus
- Ginger
- Scallions/Green Onions
- Oyster Sauce: 2 tbsp
- Light Soy Sauce: 2 tsp
- Sugar: 1 1/2 tsp
- Salt: 1/4 tsp
- White Pepper: 1/4 tsp
- Cooking Wine: 2 tsp
- Cornstarch: 2 tsp
- Oil
- Water
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Wash and soak dried shiitake mushrooms in warm water for 15-20 minutes. Also, soak cloud ear fungus in warm water for 10-15 minutes and rinse dried Goji berries and soak in cold water for 10-15 minutes. Rinse Chinese sausage to remove residue.
- Remove chicken skin using a paper towel. Cut chicken into medium-sized chunks.
- Drain and set aside the soaked Goji berries and cloud ear fungus. Rinse mushrooms again and squeeze out excess water.
- Cut Chinese sausage into 1/4-inch thick slices. Cut scallions/green onions into segments, and prepare more ginger slices.
Step 2. Marinate and Combine
- Cut ginger into slices then quarters. Marinate chicken with oyster sauce, light soy sauce, sugar, salt, white pepper, cooking wine, and cornstarch.
- Combine marinated chicken with shiitake mushrooms, cloud ear fungus, scallions/ginger, and remaining marinade. Mix well.
Step 3. Steam and Rest
- Arrange cloud ear fungus in a steaming dish, followed by chicken and mushrooms. Top with Chinese sausage and Goji berries.
- Steam in a steamer with boiling water for 15 minutes, then let it sit for another minute.
Step 4. Garnish and Serve
- Garnish with scallions before serving.
Read more: Easy Steamed Tofu with Shallot Sauce Recipe - Vegan Delight
Tips
- For more information on different types of dried mushrooms, check the link in the description.
- To get rid of the intense smell of dried mushrooms, rinse multiple times and squeeze out excess water.
- Using a steamer is a forgiving method of cooking, easy and hands-off. It traps steam evenly, and consistent cooking temperature.
Nutrition
- Calories: approximately 400-500
- Fat: 20-30g
- Carbs: 15-25g
- Protein: 40-50g
FAQs
1. Can I use different types of mushrooms?
Absolutely! Shiitake, oyster, or cremini mushrooms all work well. Choose your favorite!
2. What kind of sausage is best for this recipe?
Chinese sausage (lap cheong) is traditional, but you can substitute with Italian sausage or even andouille for a different flavor profile. Just be mindful of saltiness.
This Cantonese-style steamed chicken with mushrooms and sausage is a delightful dish that showcases the beauty of simple cooking. The result is a flavorful, tender, and healthy meal perfect for any occasion. Enjoy the satisfying taste of this classic, easily adaptable recipe!