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Meat, East Asian

Steamed Chicken with Shiitake Mushrooms and Rice

Steamed chicken with shiitake mushrooms and rice is a Cantonese dish for 4 people, ready in 45 minutes, easy to make, at about €3.10 per person. The trick is coating the chicken in cornstarch before steaming it gently, which keeps the meat tender and concentrates the ginger and mushroom flavors in the juices.

Tonight, Cantonese style steamed chicken with shiitake mushrooms, soft and silky, cooked gently so it stays perfectly tender.

Steamed Chicken with Shiitake Mushrooms and Rice
Total time
45 min
Difficulty
Easy
Cost per person
€3.10
Calories per person
450 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

This dish is all about gentleness. The chicken, marinated in soy sauce, oyster sauce, and cornstarch, steams in its own juices alongside rehydrated shiitakes. The result is silky, almost melting meat and a fragrant broth that naturally soaks into the white rice. Fresh ginger adds character without ever being sharp, and sliced scallions bring a final touch of freshness.

It's a weeknight dish that needs almost no watching once the plate sits in the steamer basket. Kids tend to like it because the chicken is soft and the flavor stays mild, never spicy. Mon Chou suggests it for an evening when you want to cook without wearing yourself out, using simple ingredients for a result that looks like it took real effort.

The ingredients

4 people

Butcher

  • Boneless chicken thighs 700 g

Pantry

  • Dried shiitake mushrooms 8
  • Soy sauceoften in the pantry 3 tbsp
  • Oyster sauce 1 tbsp
  • Cornstarchoften in the pantry 1 tbsp
  • Sesame oil 1 tsp
  • Riceoften in the pantry 300 g

Fruits and vegetables

  • Fresh ginger 20 g
  • Scallions 3 sprigs

Allergens Soy, Gluten, Sesame

The step by step recipe

  1. Soak the shiitakes in warm water, then cut them into strips. 20 min

    Squeeze them to remove the water, but don't throw it away, you'll reuse it.

  2. Cut the chicken into pieces and mix it with the soy sauce, oyster sauce, cornstarch, sesame oil, and julienned ginger. 15 min

    The cornstarch protects the chicken, keeping it tender during steaming.

  3. Add the mushrooms and a bit of their soaking liquid, then spread everything on a deep plate.

    Spread it in an even layer so it cooks evenly.

  4. Steam in a steamer basket over simmering water. 20 min

    If you don't have a steamer basket, set the plate on a rack inside a covered pot.

  5. Meanwhile, cook the rice, then serve the chicken with its juices and the sliced scallions. 11 min

    The cooking juices are liquid gold, pour them over the rice.

Our tips to get it right

  • Pick boneless chicken thighs rather than breasts, they stay moist even if the steaming runs a bit past 20 minutes.
  • Cut the chicken into evenly sized pieces so the steam cooks everything on the plate at the same rate.
  • Keep an eye on the water level in the pot while steaming, it should never fully evaporate.

The variations

  • Swap the chicken for firm tofu cubes for a vegetarian version, cutting the steaming time down to about 12 minutes.
  • Use fresh button mushrooms instead of dried shiitakes if you're short on time, the flavor will be milder but the texture still works.
  • For kids, use a bit less ginger and serve the rice and chicken separately instead of pouring the juices over everything, since some children prefer them apart.

What to serve it with

  • Steamed white rice, already part of the recipe
  • Garlic stir fried greens
  • Warm green tea after the meal

Storage

Steamed chicken keeps for 2 days in the refrigerator in a sealed container. It doesn't freeze well, since the chicken texture turns drier. Reheat it gently by steaming or in the microwave at medium power, adding a spoonful of water to keep it from drying out.

Questions about this dish

Can I use fresh shiitakes instead of dried ones?

Yes, but the flavor will be less concentrated since drying intensifies the umami taste of shiitakes. Use a bit more fresh mushrooms and add an extra spoonful of soy sauce to make up for it.

Can I prep this dish ahead of time?

You can marinate the chicken with the mushrooms the night before and keep it in the refrigerator. Just steam it at the last moment so it stays tender.

What if I don't have a steamer basket?

Set the deep plate on a rack or an upside down ramekin inside a pot with a bit of simmering water, then cover with a lid. The principle stays the same.

Why add cornstarch to the chicken?

The cornstarch forms a thin protective coating around the meat during steaming. It keeps the chicken from drying out and gives the juices a slightly thicker, silkier texture.

How long does it take to make a Cantonese steamed chicken with shiitake mushrooms and rice?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Cantonese steamed chicken with shiitake mushrooms and rice?

About 450 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Cantonese steamed chicken with shiitake mushrooms and rice cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, sesame. Always check the labels of the products you buy.

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