Chinese Steamed Chicken and Mushrooms

Chinese Steamed Chicken and Mushrooms

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 3
Author Connie Veneracion


  • 3 chicken leg quarters (about 800 grams total weight), each cut into 3 portions
  • 1 tablespoon grated ginger
  • 2 tablespoons finely chopped shallots
  • 1/2 tablespoon grated garlic
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon sugar
  • 1 tablespoon salt
  • 2 tablespoons oy sauce
  • 3 tablespoons rice wine
  • 1 teaspoon sesame seed oil
  • 9 to 12 shiitake mushrooms (caps only)
  • finely sliced scallions to garnish


  • Pat the chicken dry and place in a mixing bowl.
  • Add the ginger, shallots, garlic, pepper, sugar, salt, soy sauce, rice wine and sesame seed oil. Mix together, working the spices and seasonings into the chicken meat. Cover the bowl and leave to marinate in the fridge for at least six hours.
  • Prepare the steamer.
  • Transfer the chicken pieces (leave behind whatever liquid there is) into a heatproof dish. Scatter the mushrooms caps around them. Steam over briskly boiling water for 30 to 40 minutes (depending on the thickness of the meat of the chicken pieces). Whatever liquid the chicken meat soaked up plus its natural juices will form a shallow pool in the dish.
  • Garnish with scallions before serving.