THE BEST CANTONESE STEAMED CHICKEN RECIPE | COOKING WITH WAH JAI

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: avocado oil

💰Cheaper: olive oil

Avocado oil provides a neutral flavor and is healthier.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are cheaper and still flavorful.

ginger

💰Cheaper: ground ginger

Ground ginger is a cost-effective alternative.

Cut the chicken wings into bite-sized pieces.

Rehydrate the shiitake mushrooms by soaking them in hot water until softened, then slice them up.

In a bowl, combine the chicken wings, shiitake mushrooms, salt, white pepper, sugar, chicken bouillon, crushed garlic, oyster sauce, soy sauce, rice wine, sesame oil, and olive oil. Add the ground bean sauce for extra flavor. Mix well and marinate for 1-2 minutes.

Stir in 1 tsp of cornstarch to thicken the marinade. If it’s too watery, add a little more cornstarch.

Transfer the marinated chicken and mushrooms to a plate and spread them out evenly. Let it sit in the fridge for 30 minutes to absorb the flavors.

Bring your steamer to a boil and steam the chicken for 20 minutes on high heat.

Once done, sprinkle some freshly chopped spring onions on top for a burst of freshness. If you like it spicy, you can add a sliced chili on top for extra heat.

Serve your steamed chicken with shiitake mushrooms with a bowl of hot rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens