Steamed Chicken with Mushroom and Vegetables

February 13, 2021

In today’s video, I will show you how to make Steamed Chicken with Mushroom and Vegetables.

This steamed chicken dish is a healthy Taiwanese home recipe that’s very quick and easy to prepare. If you use a serving bowl to steam, you can simply remove the bowl from the steamer and serve it on the table right away with some rice. Or you can transfer the dish to another bowl of your choice.

This quick and easy recipe is perfect for dinner. And you can adjust the ingredients depending on the number of people you’re serving.

Ingredients

steamed chicken
  • 6 pcs of chicken (wings & legs)
  • 1 medium carrot (3/4 cup)
  • 1 small daikon (2 cups)
  • 2 pcs of marinated bean curd
  • 2 stalks of green onion
  • 1 clove of garlic
  • 3 slices of ginger
  • 2 tbsp of soy sauce (gluten-free)
  • 2 tsp of rice wine
  • 2 tsp of sesame oil
  • 1/2 tsp of sugar
  • 1/4 tsp of salt

Bean curd is a soy-based product similar to tofu. Marinated bean curd is sold at most Asian supermarkets like Ranch 99.

Steamed Chicken with Mushroom & Vegetables

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Steamed Chicken with Mushroom and Vegetables

Ingredients

Ingredients

  • 6 pcs chicken, (wings or legs)
  • 1 medium carrot, (3/4 cup)
  • 1 small daikon, (2 cups)
  • 2 pcs marinated bean curd
  • 2 stalks green onion
  • 1 clove garlic
  • 3 slices ginger
  • 2 tbsp soy sauce
  • 2 tsp rice wine
  • 2 tsp sesame oil
  • 1/2 tsp sugar
  • 1/4 tsp salt

Method

Reconstitute Mushrooms

  • 1)

    Soak 4 pieces of dried shiitake mushroom in water for an hour. After 1 hour, squeeze all the water out and save the mushroom juice. We will need 2 tbsp of juice for steaming later.

Prepare Ingredients

  • 1)

    Cut 3 slices of ginger

  • 2)

    Mash and slice 1 clove of garlic

  • 3)

    Coarsely chop 2 stalks of green onion

  • 4)

    Cut the carrot into big chunk, about ½” wide

  • 5)

    Cut the daikon radish into 1/2″ wide

  • 6)

    Cut the bean curd into cubes. I cut each piece into fourth, so I have total of 8 cubes of bean curd.

Marinate Chicken

  • 1)

    In a clean bowl, add 6 pieces of chicken, ginger, garlic, 1 tbsp of soy sauce, 2 tsp of rice wine, and 1/2 tsp of sugar. Mix well and make sure the seasonings evenly coat the chicken. Let the chicken marinate for at least 30 minutes.

Steaming

  • 1)

    In a serving bowl, add the daikon, shiitake mushrooms, carrot, bean curd, green onion, 1 tbsp of soy sauce, 2 tsp of sesame oil, 1/4 tsp of salt, and 2 tbsp of mushroom juice then mix them well. Next, add the marinated chicken on the top and make sure to also pour all the remaining marinade into the bowl

  • 2)

    When your steaming water is boiling, place the bowl in and steam this dish for 45 minutes or longer if you prefer softer daikon. After 45 minutes, the dish is ready. If you use a serving bowl to steam, you can simply remove the bowl from the steamer and serve it on the table right away with some rice. Or you can transfer the dish to another bowl of your choice.

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