Steamed Chicken with Shitake Mushrooms

Steamed Chicken with Shitake Mushrooms
  • Prep Time: 135
  • Total Time: 180
  • Servings: 2

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About this Recipe

Enhance your palette with this steamed Asian chicken and mushroom dish that will surely impress your family members.


10 Dried shitake mushrooms
1 tbsp (15 mL) Freshly grated gingerroot
.75 cup (175 mL) Rice wine
.25 cup (60 mL) Rice vinegar
1 Package (4 pieces) Maple Leaf Prime Naturally® Chicken Thighs, cut into 2” (5 cm) pieces
1 tbsp (15 mL) Vegetable oil
2 tsp (10 mL) Sugar
.5 tsp (2 mL) Salt
1 tbsp (15 mL) Light soy sauce
1 2” (5 cm) Piece fresh ginger, peeled and julienned
1 Clove garlic, thinly sliced
2 Green onions, thinly sliced
Sesame oil, (optional)


REMOVE and discard stems from shitake mushrooms. Place in a shallow bowl with grated ginger rice wine and vinegar. Soak for 2 hours or until soft. Drain liquid from mushrooms and discard. Squeeze out all excess liquid from mushrooms and slice into strips. Place into a medium size bowl with chicken pieces.

WHISK together vegetable oil, sugar, salt, soy sauce, ginger and garlic in a small bowl. Add to chicken and mushrooms and mix thoroughly.

ASSEMBLE a bamboo steamer over simmering water in a large pot or wok. Arrange chicken, mushrooms, ginger and garlic on a plate slightly smaller in diameter than the steamer. Set plate inside and steam, covered for 20-25 minutes or until the chicken is cooked through and the internal temperature reaches 185°F (85°C). Garnish with green onions and drizzle with sesame oil if desired.


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