Chicken can be combined with many types of ingredients to create delicious dishes. Today, TasteVN will introduce you to 3 incredibly attractive ways to make steamed chicken with mushrooms in the article below. Let’s get cooking and showcase your skills with these steamed dishes!
1. Steamed Chicken with Straw Mushrooms
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Preparation
20 minutes
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Cooking
50 minutes
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Difficulty
Easy
Ingredients for Steamed Chicken with Straw Mushrooms Serves 4
Chicken 1/2 chicken (1.5kg) Straw mushrooms 300 gr Onion 1/2 bulb Lemon 1 fruit Chili pepper 1 fruit Minced garlic 1 tablespoon Green onions 3 stalks Garlic powder 1/2 teaspoon Onion powder 1/2 teaspoon Common seasoning a little (seasoning salt/ sugar/ monosodium glutamate/ pepper) Fish sauce 1/2 teaspoon Cooking oil 1 tablespoon
Product Information
- You can use the stainless steel pot set with glass lid 28 cm Elmich Trimax Cz EL-3831 to easily make steamed chicken with mushrooms.
- With a wide diameter of up to 28cm, you can prepare a large quantity of food to save the maximum time.
- The pot is made of shiny stainless steel, durable over time, along with a transparent glass lid that allows you to easily observe the finished product inside the pot.
- If you love delicious steamed dishes, make sure to get this steaming set as your helpful assistant!
How to Choose Fresh Straw Mushrooms
- For straw mushrooms, you should choose mushrooms that are round, still in bud form, fresh, and of uniform size.
- Do not choose mushrooms that have bloomed widely; black straw mushrooms will be tastier than the white ones.
- Be careful not to buy soft or moldy straw mushrooms.
How to Prepare Steamed Chicken with Straw Mushrooms
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Prepare the Chicken
Wash the chicken thoroughly with water, plucking any remaining feathers from the chicken.
Then, to eliminate the chicken’s odor, rub salt all over the chicken meat and soak it in diluted saltwater for about 5 minutes, then rinse with clean water about 2 – 3 times.
Finally, let it drain, using a towel or clean paper to dry the chicken.
How to Clean Chicken Without Odor
- You need to clean all the feathers, including the fine hairs (down) to make the chicken white, clean, and less smelly.
- Mix a solution of vinegar and salt in a ratio of 2 salt : 1 vinegar, then rub it all over the chicken, scrubbing multiple times, and then rinse thoroughly with clean water.
- Rub a few slices of lemon with a little salt on the chicken meat. Crush 1 piece of ginger and a little white wine, massage it onto the chicken and leave it for 30 minutes before cooking.
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Marinate the chicken
Mix in turn 1/2 spoon of garlic powder, 1/2 spoon of onion powder, 1 spoon of seasoning powder, 1/2 spoon of salt, 1/2 spoon of sugar, 1/2 spoon of monosodium glutamate, and 1/2 spoon of pepper into a bowl.
Wash the green onions, cut into pieces. Peel the onion and cut into wedges. Then place 1/2 of the green onions and onions on a plate.
Next, put on gloves and evenly spread the marinating spices over the chicken. Place the chicken on top of the plate with the green onions and onions.
Marinate the chicken for 30 minutes for the chicken to absorb the spices.
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Preliminary processing of straw mushrooms
Cut off the stems of the straw mushrooms and cut them in half.
Soak the mushrooms in diluted salt water for about 10 minutes and rinse thoroughly, then drain.
Place a pan on the stove, add a little cooking oil and 1 tablespoon of minced garlic into the pan, sauté until fragrant over medium heat. Then add the straw mushrooms and stir well. Season with 1 teaspoon of seasoning powder, 1/2 teaspoon of sugar, and 1/2 teaspoon of fish sauce. Stir-fry until the mushrooms are cooked and translucent, then turn off the heat.
Tip:
- Soaking in salt water will reduce substances that are not good for health in the mushrooms.
- After rinsing, you can place the mushrooms in a colander and gently rub them; all the impurities on the mushrooms will be removed.
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Steaming the chicken
Prepare a steamer, and when the water in the pot boils, place the chicken plate in to steam. Cover the lid and steam for about 15 – 20 minutes until the chicken is slightly firm.
After steaming the chicken for about 15 minutes, open the lid, add the previously sautéed straw mushrooms into the pot. Cover the lid again and steam for another 20 minutes until the chicken is fully cooked.
Finally, add all the remaining onions and green onions on top of the chicken and steam for an additional 4 minutes to enhance the aroma of the dish.
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Making dipping sauce
To make the dipping salt for chicken, you add about 1 tablespoon of coarse salt, chopped chili, and 1/2 tablespoon of sugar. Use a mortar to grind the spices together and then mix them.
Next, squeeze about 1/2 a lemon and stir well.
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Result
The steamed chicken when finished smells delightful, with the shiny yellow color of the chicken skin. The steamed chicken meat is tender, sweet, and seasoned just right. When eating, dipping the chicken in the sour and spicy salt makes the steamed chicken with mushrooms very appetizing.
2. Steamed chicken with shiitake mushrooms
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Preparation
30 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Steamed Chicken with Wood Ear Mushrooms For 4 people
Chicken 500 gr (thigh meat) Dried wood ear mushrooms 100 gr (black fungus) Dried shiitake mushrooms 100 gr Ginger 10 gr (julienned) Green onions 2 stalks Soy sauce 1 tablespoon Oyster sauce 1 tablespoon Sesame oil 1/2 teaspoon Seasoning powder 1/2 teaspoon MSG 1/2 teaspoon Pepper 1/2 teaspoon
How to Choose Fresh Ingredients
How to Choose Fresh Shiitake Mushrooms
You can choose to buy fresh or dried shiitake mushrooms depending on your preference:
- Good shiitake mushrooms will be of moderate size, not too big or too small.
- Fresh mushrooms usually have tightly curled caps, with a natural brownish-yellow color that is not too dark.
- Mushrooms with a foul smell due to spoilage, bruising, or waterlogging are easily recognizable and should be avoided.
- For dried shiitake mushrooms, choose those that are not broken, have no unpleasant odors, and no signs of white mold. Select caps that are light brown in color.
How to Choose Good Wood Ear Mushrooms (Black Fungus)
- You should choose dried wood ear mushrooms rather than fresh ones, as fresh wood ear mushrooms contain compounds that can cause itching and discomfort.
- For dried wood ear mushrooms, prioritize those with large, thick caps and few stems.
- The color of the mushrooms should be a dark amber, slightly shiny (for the top side) and coffee-colored (for the underside).
- Avoid choosing black wood ear mushrooms that look too dark, as these may become mushy when soaked in water and are less crunchy.
How to make Steamed Chicken with Shiitake Mushrooms
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Prepare the chicken
To eliminate the odor of chicken thighs, rub the thighs with salt and soak them in diluted salt water for about 5 minutes. Then rinse with clean water and let drain.
After that, remove the bones and cut into small pieces suitable for eating. Alternatively, you can buy boneless chicken thighs at the supermarket to save time.
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Marinate the chicken
Put the chopped chicken into a bowl. Marinate with 1/2 spoon of seasoning powder, 1/2 spoon of monosodium glutamate, 1/2 spoon of pepper, 10g of sliced ginger, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 1/2 spoon of sesame oil.
Mix all the ingredients together. Marinate the chicken for about 30 minutes for the meat to absorb the spices.
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Preparing Shiitake and Wood Ear Mushrooms
Soak the shiitake mushrooms in warm water for about 10 minutes to allow them to expand. Remove the stems of the mushrooms.
Soak the wood ear mushrooms in cold water for about 10-15 minutes until they fully expand, cut off the stems, and rinse them clean with water.
Next, cut the shiitake and wood ear mushrooms into small strips.
Add the cut mushrooms to the marinated meat bowl and mix well.
How to properly prepare shiitake and wood ear mushrooms
Dry Shiitake Mushrooms
- First, you need to soak the shiitake mushrooms in hot water at 60 – 80 degrees Celsius for about 7 – 10 minutes to expand the mushrooms.
- Then gently rub them by hand to remove all dirt, and rinse them with clean water before cooking.
Dry Wood Ear Mushrooms:
- Absolutely do not soak in hot water because hot water will stimulate toxins in wood ear mushrooms, causing food poisoning.
- Do not soak the mushrooms for too long (maximum soak time is 2 – 3 hours) because the toxins present in the mushrooms will increase, especially morpholine, which appears more over time.
See details: How to properly prepare different types of mushrooms
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Steamed Chicken
Prepare a heat-resistant bowl, lining it with chopped green onions inside. Then add all the chicken and mushrooms into the bowl.
Place the steamer over the stove, add about 300ml of water to the pot, and bring to a boil over medium heat. When the water in the pot starts to boil, place the bowl of chicken in to steam. Cover and steam for about 30 – 40 minutes until the chicken is fully cooked.
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Finished Product
The steamed chicken has a light aroma of mushrooms. The chicken is steamed and seasoned just right, resulting in tender and sweet meat. The shiitake and wood ear mushrooms are chewy, along with the sweet broth from the mushrooms. You can serve it with hot rice to enhance the flavor of the steamed chicken with mushrooms.
3. Chicken Steamed with Oyster Sauce
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Preparation
15 minutes
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Cooking
50 minutes
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Difficulty Level
Easy
Ingredients for Steamed Chicken with Mushroom Oyster Sauce Serves 2
Chicken thighs 500 gr Fresh shiitake mushrooms 200 gr Carrots 2 pieces Broccoli 2 pieces Oyster sauce 1 tablespoon Soy sauce 1 tablespoon Common seasonings a little (Sugar/ monosodium glutamate/ seasoning powder)
Ingredient Image
How to Make Steamed Chicken with Mushroom Oyster Sauce
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Prepare the Ingredients
First, wash the fresh shiitake mushrooms thoroughly, drain, and slice them into bite-sized pieces.
Peel the carrots, wash them, and cut them into thin slices.
Wash the broccoli and cut it into small pieces.
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Make the Oyster Sauce
To make the sauce, first, put 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 1/2 tablespoon of sugar, 1 teaspoon of monosodium glutamate, and 1/2 teaspoon of seasoning powder into a bowl, and mix well.
Next, heat a pan on the stove, add the mixture, and cook over low heat until the mixture thickens.
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Steaming chicken
After washing the chicken, place it in a steamer for about 40 minutes over medium heat. Every 5 minutes, brush the prepared oyster sauce onto the chicken to absorb the flavors.
After 40 minutes, add the prepped broccoli, carrots, and shiitake mushrooms to steam together for an additional 8 minutes. Finally, brush the seasoning onto the vegetables and steam for another 5 minutes before turning off the heat.
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Final product
Steamed chicken with oyster sauce is plated with vegetables, drizzled with more sauce, and then enjoyed.
The dish has an eye-catching golden color from the chicken, mixed with the various colors of the vegetables. The chicken is tender and juicy, infused with the sauce, while the vegetables are just cooked enough to retain their crisp sweetness.
How to choose fresh and delicious chicken
For live chickens
- Usually, roosters have firmer, chewier, and tastier meat than hens. Additionally, you should choose a chicken with lively eyes, not sluggish, and a bright red comb.
- Good, healthy chickens have slender, straight legs, bright yellow skin, smooth feathers, and a certain shine, with no slimy mouth.
- Avoid buying chickens with ruffled feathers, raised head feathers, slightly damp, or with pale or blackish combs.
For pre-prepared chickens
- You should choose a native chicken with light yellow, thin skin that may be slightly darker yellow in some areas like the back, wings, and breast.
- Good chicken will have bright skin, no bruises or blood clots, no unusual odors, and will not feel slimy when touched.
- You should not buy chicken parts that have a slightly pale color, with blood clots on the skin, feel soft and mushy to the touch, or are even slimy.
How to prepare chicken without odor
- First, you need to cut off the oil gland at the tail of the chicken, and you can also remove the tip of the tail to avoid affecting the dish’s flavor.
- Next, use vinegar or lemon juice mixed with salt and rub it evenly over the chicken’s body or soak the chicken meat in that mixture for about 3 – 5 minutes to completely eliminate the odor.
- After that, you just need to rinse it clean with water.
See more
Thus, TasteVN has suggested you 3 ways to make mushroom steamed chicken that are extremely delicious with very simple recipes. Hope that through this article, you will have another delicious dish to refresh your family’s menu! Wishing you success in your cooking!
