Go Back
+ servings
Chinese steamed chicken with shiitake mushroom
Print Recipe
5 from 6 votes

Steamed Chicken with Shiitake Mushroom (香菇蒸鸡)

Tender, succulent and fragrant, Chinese steamed chicken with mushrooms requires little effort to cook yet it tastes amazing.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Chinese
Keyword: Chicken, Easy, steamed
Servings: 3
Calories: 313kcal
Author: Wei Guo


For the chicken

  • 500 g chicken thighs, cut into chunks 1.1 lb, see note 1
  • 8 slices ginger
  • 1 teaspoon light soy sauce
  • ½ teaspoon dark soy sauce
  • ½ tablespoon oyster sauce
  • 1 teaspoon Shaoxing rice wine
  • ¼ teaspoon sesame oil¼
  • 1 pinch ground white pepper
  • 1 teaspoon corn starch

You also need

  • 1 big handful dried shiitake mushroom, rehydrated see note 2
  • 4 bird’s eye chilies, deseeded and chopped optional
  • 1 stalk scallions finely chopped


Marinate the chicken

  • Put chicken pieces into a mixing bowl. Add all the ingredients for the chicken. Mix well then leave to marinate for 10 mins or so.

Steam the dish

  • Add shiitake mushroom and chilies to the chicken. Mix then transfer to a deep plate (see note 3).
  • Bring water to a full boil in a wok/pot. Place in the chicken plate to steam using one of the following set-ups: in a steamer basket, over a steamer rack or a small bowl.
  • Steam over medium heat for 20 mins. Garnish with scallions and serve immediately.


1. I like skinless, boneless chicken thighs for this dish as they’re easy to cook through and very flavourful. Mid-joint wings are a great choice too. 
2. Dried shiitake mushroom provides a key umami flavour to the dish so I don’t recommend you replace them with fresh mushrooms. Soak them in water overnight until they become soft.
3. Do not use a shallow plate as quite a lot of liquid will be extracted from the chicken during steaming. Also, do not use a bowl as it would take a longer time to cook through the chicken.


Serving: 1serving | Calories: 313kcal