Steamed chicken and shiitake

Steamer basket meals are back!! This is a riff on a pretty classic chinese braised chicken and shiitake dish except like… steamed and all-in-one with the veggies. Most of these meals will feed me and @designhangry. 

For rehydrating dried shiitakes — if I know I’m making a dish that’ll use them, I like to soak them in hot water the night before so by the time I’m making lunch, they’re definitely fully rehydrated!

I used:

  • 2 medium boneless chicken thighs, cut into cubes
  • 3 medium dried shiitake, rehydrated, and sliced
  • small handful of dried woodear
  • small handful of goji berries (~1 tbsp)
  • marinade:
    • 2 slices of ginger, cut into matchsticks
    • 1 tsp soy sauce
    • 1 tsp shaoxing wine
    • 1 tsp cornstarch
    • 1/2 tsp dark soy sauce
    • 1/2 tsp oyster sauce
    • dash of white pepper
    • pinch of salt
  • 4 oz. snow peas (I think gailan or bok choy would also be great!)

To make:

  • marinate the chicken for 20 minutes in the steaming bowl. I like to use a low bowl since it’ll capture sauces while also allowing the chicken to spread thinly enough to cook evenly
  • soak wood ear and goji berries in hot water for ~10 minutes to rehydrate
  • mix in the mushrooms and wood ear and steam over medium heat for ~15 minutes (the water in your pot/pan should already be at a simmer when you place your steamer in), giving it a stir halfway through
  • add in the veggies then steam for another 3-5 minutes