More Breadcrumbs

Steamed Chicken and Shiitake Mushrooms Recipe

Chichi's Chinese

Home-style Chinese cooking from a real-world home cook.

Chichi Wang
Steamed Chicken and Shiitake Mushrooms Recipe

[Photographs: Chichi Wang]

Read more: Chichi's Chinese: Steamed Chicken and Shiitake

  • Yield:serves 4
  • Active time: 15 minutes
  • Total time:about 40 minutes plus overnight salting
  • Rated: 5

Ingredients

  • 2 pounds chicken wings or drumsticks, roughly chopped into 2-inch pieces
  • 1 tablespoon kosher salt
  • 1 teaspoon ground white pepper
  • 6 dried shiitake mushrooms, broken up into small pieces
  • 1 (2-inch) piece of ginger cut into 1/4-inch rings
  • 1 tablespoon rice wine
  • 4 scallions, finely sliced
  • 2 teaspoons ground Sichuan peppercorn (to taste)
  • 2 teaspoons chili oil (to taste)

Directions

  1. 1.

    The night before, toss the chicken with the salt and pepper in a medium mixing bowl or container. Cover the bowl and refrigerate chicken overnight or up to 2 days.

  2. 2.

    When ready to steam, combine the salted chicken pieces with the dried mushrooms and the slices of ginger in a bowl that will fit inside your steamer. Pour in the rice wine.

  3. 3.

    Steam over high heat until the chicken pieces are just cooked through, about 20 minutes. Remove from heat and add scallions, Sichuan peppercorn, and chili oil (if desired). Season to taste with more salt (if necesssary). Serve hot. Leftovers may be reheated in the steamer.

This Recipe Appears In
Chichi's Chinese: Steamed Chicken and Shiitake

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Comments
ADD A COMMENT

Add a rating with your comment:

Comments can take a minute to appear—please be patient! Some comments may be held for manual review.

PREVIEW YOUR COMMENT