How to Make Chinese Chicken with Mushrooms Asian Cooking Recipe Cuisine

China Chicken with Mushrooms

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

1 1/2 lb chicken breast fillets, cut into bite-sized pieces

3 spring onions, 1 finely chopped; other cut into 3/4-inch lengths

1 tbsp very finely chopped fresh ginger

1 tbsp finely chopped garlic

1 1/2 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp Chinese rice wine

2 tsp cornstarch

1/4 tsp sugar

2-3 drops sesame oil

pinch of white pepper

5 dried shiitake mushrooms

1/4 cup water chestnuts, thinly sliced

spring onion, extra, thinly sliced on the diagonal, to garnish


Directions:

Put the chicken, finely chopped spring onion, ginger, garlic, soy sauce, oyster sauce, rice wine, cornstarch, sugar, sesame oil and white pepper in a bowl and mix well with your hands until evenly combined. Refrigerate for 30 minutes.

Meanwhile, soak the dried mushrooms in hot water for 20 minutes or until soft. Squeeze dry, discard the stalks and cut the caps into quarters.

Add the mushrooms, water chestnuts and spring onion lengths to the chicken mixture, mix well then put in 32 oz. ceramic bowl that will fit in a  large steamer. Cover with a round of foil or baking paper.

Place the bowl in the steamer basket, cover and steam over a wok of simmering water for 20-25 minutes or until the chicken is just cooked through.

Remove the bowl from the steamer and allow to cool for 10 minutes. Hold a serving platter on top of the bowl and invert the bowl so that the bowl is upside-down. Carefully remove the bowl. 


Garnish with finely sliced spring onion and serve immediately with boiled rice or as a part of an Asian banquet.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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