Steamed Chicken with Mushroom and Vegetables. Place the chicken, wood ears, mushrooms, lily flowers, water or chicken stock, vegetable oil, sesame oil, rice wine (if using), oyster sauce, sugar, salt, freshly ground white pepper, grated ginger, and the white portions of the scallions into a bowl. Mix until most of the liquid is absorbed into the chicken. Steamed chicken with mushrooms 冬菇蒸鸡 is a home-cooked dish 家常菜 popular among the Cantonese.

Chinese dried mushroom is one of the essential parts of the dish. The shiitake mushroom goes the best with this dish. Soak them overnight and let them rehydrate. You can cook Steamed Chicken with Mushroom and Vegetables using 12 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Steamed Chicken with Mushroom and Vegetables

It's 6 pcs of chicken, (wings or legs).
Prepare 1 of medium carrot, (3/4 cup).
Prepare 1 of small daikon, (2 cups).
You need 2 pcs of marinated bean curd.
You need 2 stalks of green onion.
You need 1 clove of garlic.
You need 3 slices of ginger.
It's 2 tbsp of soy sauce.
Prepare 2 tsp of rice wine.
You need 2 tsp of sesame oil.
You need 1/2 tsp of sugar.
Prepare 1/4 tsp of salt.

When the chicken is cool, peel the meat off all the bones (discarding any fat and cartilage) and cut the flesh into bite-size pieces. Pour the liquid from the steamer into a large saucepan and set. Rinse chicken and place in a pot fitted with a steamer basket over water. Heat vegetable oil in a skillet over medium heat.

Steamed Chicken with Mushroom and Vegetables step by step

Soak 4 pieces of dried shiitake mushroom in water for an hour. After 1 hour, squeeze all the water out and save the mushroom juice. We will need 2 tbsp of juice for steaming later..
Cut 3 slices of ginger.
Mash and slice 1 clove of garlic.
Coarsely chop 2 stalks of green onion.
Cut the carrot into big chunk, about ½” wide.
Cut the daikon radish into 1/2″ wide.
Cut the bean curd into cubes. I cut each piece into fourth, so I have total of 8 cubes of bean curd..
In a clean bowl, add 6 pieces of chicken, ginger, garlic, 1 tbsp of soy sauce, 2 tsp of rice wine, and 1/2 tsp of sugar. Mix well and make sure the seasonings evenly coat the chicken. Let the chicken marinate for at least 30 minutes..
In a serving bowl, add the daikon, shiitake mushrooms, carrot, bean curd, green onion, 1 tbsp of soy sauce, 2 tsp of sesame oil, 1/4 tsp of salt, and 2 tbsp of mushroom juice then mix them well. Next, add the marinated chicken on the top and make sure to also pour all the remaining marinade into the bowl.
When your steaming water is boiling, place the bowl in and steam this dish for 45 minutes or longer if you prefer softer daikon. After 45 minutes, the dish is ready. If you use a serving bowl to steam, you can simply remove the bowl from the steamer and serve it on the table right away with some rice. Or you can transfer the dish to another bowl of your choice..

Stir in onion and cook until tender. Transfer the bamboo steamer onto a large plate and serve with Ponzu and Sesame Dipping Sauce. Steamed Chicken with Mushroom and Vegetables. Mix until most of the liquid is absorbed into the chicken. Steamed chicken with mushrooms 冬菇蒸鸡 is a home-cooked dish 家常菜 popular among the Cantonese.