chicken mushroom

Steamed chicken with mushrooms 冬菇蒸鸡 is a home-cooked dish 家常菜 popular among the Cantonese. 

It is quick and easy to prepare, and the gravy is the best part of the dish.

Steamed chicken with mushrooms

boneless chicken thighs,

rice wine (optional)

oyster sauce

tsp light soy sauce

sesame oil

sugar

(5 grams) salt

white pepper

tbsp Ginger juice

vegetable oil

cornstarch

dried cloud fungus

dried lily flowers

red dates (optional)

tbsp goji berries (optional)

dried shiitake mushrooms, soaked until reconstituted

ginger

Marinate the chicken with all the ingredients A...

Marinate the chicken with all the ingredients A except the cornstarch for one hour (overnight if time permits). Remove any skin dangling onto the meat. 

Rehydrate the Shitake mushrooms, black fungus, dried lily...

Rehydrate the Shitake mushrooms, black fungus, dried lily flowers, red dates, and goji berries. 

Cut the mushrooms and black fungus into small...

Cut the mushrooms and black fungus into small pieces. Tie the dried lily flowers with a knot. 

Squeeze out as much water as possible from...

Squeeze out as much water as possible from the soaked ingredients. 

Add the cornstarch to the chicken before steaming....

Add the cornstarch to the chicken before steaming. Mix with the soaked ingredients and scallion sections. 

Arrange the chicken to a single layer on...

Arrange the chicken to a single layer on the plate. 

Sprinkle with finely julienne ginger. 

Steam for ten minutes over high heat, then...

Steam for ten minutes over high heat, then another six minutes over low heat. Serve.

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Steamed chicken with mushrooms 冬菇蒸鸡 is a home-cooked dish 家常菜 popular among the Cantonese. 

It is quick and easy to prepare, and the gravy is the best part of the dish. Children can finish eating a bowl of steamed rice just by mixing it with the gravy. The older adults will love the tender chicken meat with a velvety texture. I will attack the mushrooms that soaked up the gravy with all the flavors of other ingredients. 

Recipe 
Ingredients A
500g boneless chicken thighs, trimmed of fat and cut into large bite-sized chunks, remove skin
One teaspoon rice wine (optional)
1.5 tablespoon oyster sauce
2 tsp light soy sauce
One teaspoon sesame oil
¼ teaspoon sugar
One teaspoon (5g) salt
¼ teaspoon freshly ground white pepper
2 tbsp Ginger juice
One tablespoon vegetable oil
One tablespoon cornstarch

Ingredients B
10g dried cloud fungus
15g dried lily flowers
Five dried red dates (optional)
1 tbsp goji berries (optional)
30g dried shiitake mushrooms, soaked until reconstituted

Ingredients C
One scallion, chopped (white and green portions divided)
10 g ginger - peeled and julienned

Method :
- Marinate the chicken with all the ingredients A except the cornstarch for one hour (overnight if time permits). Remove any skin dangling onto the meat. 
- Rehydrate the Shitake mushrooms, black fungus, dried lily flowers, red dates, and goji berries. 
- Cut the mushrooms and black fungus into small pieces. Tie the dried lily flowers with a knot. 
- Squeeze out as much water as possible from the soaked ingredients. 
- Add the cornstarch to the chicken before steaming. Mix with the soaked ingredients and scallion sections. 
- Arrange the chicken to a single layer on the plate. 
- Sprinkle with finely julienne ginger. 
- Steam for ten minutes over high heat, then another six minutes over low heat. Serve. 

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Flavorful Creamy Mushroom Chicken is a delicious recipe full of garlic and onions cooked with juicy tender chicken in a creamy mushroom sauce.

Creamy Mushroom Chicken

Bacon

Chicken Breasts

tbsp Herbs de Provence

Salt and Pepper ((to taste))

Garlic ((diced))

White Onion ((diced))

Baby Bella Mushrooms ((sliced))

Thyme

Heavy Cream

Dijon Mustard

tbsps Salted Butter

Pat chicken dry with a paper towel. Season chicken with Herbs de Provence, Salt, and Pepper.

Over medium low heat, add sliced bacon to the skillet and allow bacon to cook slowly until crispy and fat has rendered out - about 10 minutes. Remove bacon bits and set aside.

Increase heat to medium high and add chicken breasts to the pan and sear on both sides until golden brown - about 4 minutes per side. Remove from the pan and set aside.

Add onions to the pan and saute until softened and fragrant, about 3 minutes. Then add diced garlic, mushrooms, and thyme and continue to cook for 5 minutes. Season with salt and pepper.

Add chicken breasts back into the pan and add chicken broth. Cover with a lid and cook until chicken breasts are cook thoroughly, about 20 minutes.

Once finished, remove chicken from the pan. Reduce heat to low and add heavy cream and dijon mustard and cook until slightly thickened, about 5 minutes. Then add butter and mix together in the pan until butter has melted. Add chicken breasts back in and sprinkle with the bacon.

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Steamed chicken with mushrooms

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The most viewed chicken mushroom recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine