3 Ways to Make Delicious Steamed Chicken Drumstick Mushrooms with Green Cabbage, Perilla Leaves, and Thai Style

Prepare the Ingredients

You proceed to prepare the ingredients as follows:

• Soft tofu: cut into slices 0.5 – 1cm thick.
• Chicken leg mushrooms: cut off the mushroom cap, slice the stem thinly about 0.5cm thick.
• Carrots: peel the skin, cut in half and slice thinly similar to the chicken leg mushrooms.
• Enoki mushrooms: soak in water to expand, remove the pistil and tie a knot in the middle of the flower.
• Green mustard: cut off some leaves, take the stem.
• Reishi mushrooms: cut off the mushroom stems.

Blanch the Ingredients

Place a pot of water on the stove over high heat, wait for the water to boil, then gradually blanch the carrots and chicken leg mushrooms, remove and soak in a bowl of ice water.

Similarly, blanch the enoki mushrooms quickly, remove and place in a bowl.

Using the boiling water, add 1/4 teaspoon of baking soda to blanch the green mustard, remove and place in a bowl of ice water.

Stir-fry the filling

First, marinate the chicken thigh mushroom and soft tofu with 1/2 teaspoon of seasoning in a bowl.

Next, heat a pan over medium heat, add a little cooking oil to sauté the shallots until fragrant. Then, add enoki mushrooms and shimeji mushrooms, stir-fry evenly with 1/2 tablespoon of oyster sauce, 1/2 teaspoon of pepper, and 1 tablespoon of seasoning.

Finally, add 1/2 cup of tapioca water (to make the filling thicker), 1 teaspoon of sesame oil, and 10g of goji berries, stir well, then turn off the heat.

Shape the dish

Take a bowl, you place 1 piece of green cabbage, 1 slice of carrot, and 1 piece of chicken thigh mushroom in a circular pattern around the bowl. Then, add the filling just enough into the bowl and place the slices of soft tofu on top, cover tightly.

Steaming the dish

Place the chicken thigh mushrooms and mustard greens in a steaming basket, cook on high heat for about 20 minutes for the dish to be done.

Take it out, place it on a plate, and sprinkle some fried shallots on top, accompanied by a sprig of cilantro for decoration.

Final product

Steamed chicken thigh mushrooms with mustard greens look fresh and cool due to the use of colorful vegetables, crunchy with the chewy chicken thigh mushrooms, enjoying it with hot rice is unmatched. You can also feel the light sour taste of goji berries!

Prepare the Ingredients

You proceed to prepare the following ingredients:

• Chicken mushroom: cut off the dirty ends, split in half and slice diagonally.
• Okra: slice diagonally, about 1cm thick.
• Horn chili: slice diagonally.
• Silken tofu: cut into square cubes.
• Reishi mushroom: remove the dirty roots.
• Perilla: pick the leaves.
• Red apple, goji berries, and codonopsis pilosula: soak and rinse briefly in water to remove some of the herbal smell.

Soak perilla leaves

Add 2 tablespoons of water, 1 tablespoon of fermented rice vinegar, 1 teaspoon of sugar, and 1 teaspoon of sesame oil to a bowl, and mix the ingredients well.

Then, soak all the perilla leaves in the seasoning bowl to create a special flavor for the dish.

Mix the sauté sauce

1 tablespoon of fermented soybeans, 1 tablespoon of soybean water, 1/3 teaspoon of monosodium glutamate, 1 tablespoon of sugar, 1 teaspoon of chopped horn chili, and 1 cup of coconut milk, mix well.

Sauté the ingredients

Add 2 tablespoons of cooking oil to fry sliced lemongrass until fragrant, then add jujube, goji berries, and codonopsis, stir-fry evenly.

Next, add all the chicken thigh mushrooms, okra, and reishi mushrooms, stir-frying over high heat.

Finally, add the sauté sauce, stir well with sliced horn chili and 1 teaspoon of seasoning powder. Turn off the heat.

Steaming the dish

Place a layer of aluminum foil over a long shallow bowl, then arrange a layer of perilla leaves. After that, add all the filling (just stir-fried) and cover with a layer of soft tofu (prepared). Finally, add another layer of perilla leaves before wrapping it up.

Wait for the water in the steamer to boil over high heat, then place the wrapped chicken thigh mushrooms with perilla leaves into the steamer and steam for about 20 minutes.

Final product

Steamed chicken thigh mushrooms with perilla have an attractive color from many vegetables, with the chewy texture of mushrooms combined with the rich flavor of tofu and fermented soy sauce. This dish also carries a hint of the aroma of traditional spices and especially the strong fragrance from perilla leaves, making it very delicious when served with hot rice!

Prepare the Ingredients

First, wash the chicken mushrooms thoroughly and cut them into bite-sized pieces.

For the snow mushrooms, cut off the stems, then soak both the chicken mushrooms and snow mushrooms in diluted salt water for about 10 minutes, then rinse and drain.

Next, wash the lemongrass, take the lower part, about the length of one finger, cut it into small pieces, and finely chop it. The upper part should be cut into pieces about 2 finger lengths.

Wash the lime leaves and chili, then chop them finely.

Peel the ginger rhizome, wash it, and cut it into thin slices.

Cook the mushroom steaming water

Add 1 tablespoon of cooking oil to the pan. Wait for the oil to heat up, then add 1 tablespoon of annatto oil, chili, lime leaves, lemongrass, and galangal, and sauté until golden.

Add 1 tablespoon of ketchup, 1 tablespoon of chili sauce, 80 ml of pineapple juice, 10 tablespoons of water, 1 tablespoon of calamansi juice, 1 teaspoon of vegetarian seasoning, 3 teaspoons of sugar, and 2 teaspoons of vegetarian fish sauce to the pan. Stir the mixture well until it dissolves and bring to a boil.

Thai steamed chicken mushrooms

Prepare a clay pot, place lemongrass at the bottom of the pot, then arrange the chicken mushrooms and snow mushrooms on top.

Next, layer with lemongrass, add steaming water over the mushrooms, and add 2 lime leaves and 2 chopped red chilies.

Cover the pot and steam the mushrooms for 5 minutes to allow them to absorb the flavors. And that’s it, the dish is complete!

Final Product

Thai steamed chicken thigh mushrooms are very delicious and sweet. The chicken thigh mushrooms are crunchy and sweet, absorbing the sour and spicy flavors combined with the fragrant lemongrass, ginger, and lime leaves. You will surely love them from the very first bite!