This Cantonese steamed chicken and mushrooms with Chinese sausage recipe is one of those foods that reminds me of home! The three main ingredients, chicken, shiitake mushrooms, and Chinese sausages, are almost always in my pantry. This makes it a dish that I can easily whip up on days where I've run out of groceries or don't know what to make!
THREE tips for making Cantonese steamed chicken and mushrooms extra tasty
Tip #1: Use chicken thighs over chicken breasts
I'm always an advocate for using chicken thighs over chicken breast, because they're more flavorful, less prone to overcooking, and often cheaper at the grocery store.
However, if you prefer chicken breasts, you can totally use them here. Because we're marinating and steaming the chicken, it should stay juicy and tender.
Tip #2: Marinate the chicken and mushrooms overnight
This tip is optional, as sometimes we just need to eat something quick and immediately. But if you do have the opportunity to plan ahead, I really recommend marinating the chicken and mushrooms the night before. This will really infuse the flavors of the marinade into the dish, and it makes the dish super quick to put together the next day.
But, again if you are making this today, I promise it will still be tasty! Just let your chicken marinade during the time that the dried shiitake mushrooms need to rehydrate.
Tip #3: Add other delicious toppings
I love adding Chinese sausage to this dish! It's a classic combo with chicken and shiitake mushrooms often seen in Cantonese cooking.
Dried lily flowers and woodear mushrooms are other popular additions to this steamed chicken and mushroom dish that will really take it to the next level!
Check out these other delicious Chinese steamed dishes
If you're looking for more Chinese steamed dishes, here are some of my personal favorites:
- the silkiest Chinese Steamed Eggs, and even one with clams!
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Cantonese Steamed Chicken and Mushrooms
Ingredients
- 2 boneless skinless chicken thighs (~10-11oz total) sliced into 1 inch chunks
- 4-5 dried shiitake mushrooms
- 2 tablespoon shiitake mushroom water (saved from soaking the dried shiitakes)
- 1 Chinese sausage sliced
- ½ teaspoon grated ginger + more for garnish
- 2 teaspoon Shaoxing wine
- 2 teaspoon soy sauce
- 2 teaspoon oyster sauce
- ¼ teaspoon salt
- ⅛ teaspoon sugar
- few dashes of white pepper
- 2 teaspoon cornstarch
- ½ teaspoon sesame oil
- 1 stalk scallions
Instructions
prepare the ingredients
- Wash and rehydrate the dried shiitake mushrooms in a bowl of hot water. Cover for 25-30 min or until completely rehydrated.4-5 dried shiitake mushrooms
- Meanwhile, slice the boneless skinless chicken thighs into 1 inch chunks. Marinate with Shaoxing wine, soy sauce, oyster sauce, salt, sugar, white pepper, grated ginger, and cornstarch. Mix well. Add sesame oil and mix again. Let marinate until mushrooms are rehydrated.2 boneless skinless chicken thighs (~10-11oz total), 2 teaspoon Shaoxing wine, 2 teaspoon soy sauce, 2 teaspoon oyster sauce, ¼ teaspoon salt, ⅛ teaspoon sugar, few dashes of white pepper, 2 teaspoon cornstarch, ½ teaspoon sesame oil, ½ teaspoon grated ginger + more for garnish
- Once the mushrooms are rehydrated, squeeze out the excess water and slice in to strips. Add to the chicken marinade. Add 2 tablespoon of the mushroom water to the chicken marinade. Mix well. You can continue marinating for the best flavor, but it’ll also be tasty just cooked immediately.2 tablespoon shiitake mushroom water
- Spread the chicken and mushroom mixture evenly on your plate or bowl for steaming. Top with slices of Chinese sausage.1 Chinese sausage
- Steam on high for 10 minutes. Carefully remove, then garnish with ginger (optional) and scallions. If you prefer more seasoning, you can add a little more soy sauce. Enjoy with rice!½ teaspoon grated ginger + more for garnish, 1 stalk scallions
