🇨🇳 China · Food
Cantonese Steamed Chicken with Shiitake
By eatmundo · August 3, 2026
🇨🇳 CNA quintessential home-cooked dish in Cantonese households, this recipe yields incredibly succulent chicken infused with the earthy, savory aroma of dried shiitake mushrooms.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 1.2kg chicken into small, bite-sized pieces to ensure even cooking.
- 2
Soak 100g dried shiitake mushrooms in warm water for 20 minutes until soft, then slice them thinly.
- 3
In a large bowl, marinate the chicken with soy sauce, oyster sauce, ginger, garlic, and sesame oil for 30 minutes.
- 4
Mix the sliced mushrooms into the marinated chicken.
- 5
Spread the mixture onto a wide, heat-proof ceramic or metal plate.
- 6
Place the plate in a steamer over boiling water, cover, and steam on high heat for 20 minutes.
- 7
Check that the chicken is fully cooked through and the juices run clear.
- 8
Remove carefully from the steamer and garnish with fresh cilantro or scallions before serving.
Frequently Asked Questions
Can I use fresh chicken breasts?+
It is better to use chicken with bone and skin to keep the meat moist and flavorful during the steaming process.
What if I can't find dried shiitake?+
Dried shiitake are preferred for their concentrated umami flavor, but fresh ones can be used in a pinch if needed.
Why cut the chicken into small pieces?+
Small pieces allow the chicken to cook quickly in the steam without drying out, maintaining its velvety texture.
How to tell when it's done?+
The chicken is ready when the meat is opaque throughout and pulls easily away from the bone.
🇨🇳 CNMundo Match
Dishes across the world that share Cantonese Steamed Chicken with Shiitake's core ingredients.
