Taiwanese Steamed Chicken with Mushroom & Vegetables | Easy and Healthy Taiwanese Home Recipe (冬菇蒸雞）

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos offer a similar flavor profile.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

bok choy

🥗Healthier: spinach

💰Cheaper: cabbage

Cabbage is often less expensive and can be used in a similar way.

Reconstitute 4 pieces of dry shiitake mushrooms by soaking them in water for about an hour.

Squeeze all the water out of the mushrooms and save the mushroom juice, using 2 tablespoons for steaming later.

Prepare other ingredients: cut 3 slices of ginger, mash and slice 1 clove of garlic, coarsely chop 2 stalks of green onion, cut the carrot into big chunks about half an inch wide, cut the daikon radish into half inch wide pieces, and cut the bean curd into cubes (8 total).

In a clean bowl, marinate the chicken with ginger, garlic, 1 tablespoon of soy sauce, 2 teaspoons of rice wine, and 1/2 teaspoon of sugar. Mix well and let it marinate for at least 30 minutes.

In a serving bowl, add daikon, shiitake mushrooms, carrot, bean curd, green onion, 1 tablespoon soy sauce, 2 teaspoons sesame oil, 1/4 teaspoon salt, and 2 tablespoons mushroom juice. Mix well.

Add the marinated chicken on top and pour all the remaining marinade into the bowl.

Once the steaming water is boiling, place the bowl in and steam for 45 minutes or longer if you prefer a softer daikon.

After 45 minutes, the dish is ready. You can serve it directly from the steaming bowl or transfer it to another bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens