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Chinese steamed chicken with black mushrooms

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porceluna Oct 16, 2007 05:33 PM

The local Chinese joint where I used to live made this amazing steamed chicken with black mushrooms. It was on the "healthy" part of the menu, but so delicious, with a delicate, delicate flavor. The only *visible* ingredients were chicken, green onions, and mushrooms, although I bet there was ginger and a few other subtle spices. It had no obvious sauce.

None of the takeouts in my neighborhood now seem to offer it, so I'd like to be able to make it for myself. Has anyone seen a recipe for something like it?

  1. Sarah Oct 16, 2007 08:17 PM

    Here's a recipe for Steamed Chicken:
    4-5 chicken thighs, cut into 4 pieces thru the bone
    6 dried Chinese mushrooms, soaked in hot water 1 hr and sliced
    1-1/2 tsp salt
    2 TB soy sauce
    1 TB each: rice wine (or dry sherry), salad oil and cornstarch
    Put chicken pieces in deep bowl and add salt. Then add cornstarch and mix. Add soy sauce, rice wine and oil. Mix well and marinate an hour or more. Add mushrooms to chicken along with 2 TB mushroom soaking water and mix.
    Transfer to steaming platter (pyrex glass pie pan will work). Cover and steam for about 45 mins until chicken is done. Optional: add 2 sliced chinese sausage before steaming.

    5 Replies
    1. re: Sarah
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      porceluna Oct 16, 2007 08:30 PM

      Could you explain the steaming platter setup? Do you just put the covered chicken/mushroom/liquid mixture in the oven (if so what temperature)? I know you can't put Pyrex on the stovetop. I don't have a steaming platter so I don't know how one works!

      1. re: porceluna
        Melanie Wong Oct 16, 2007 10:02 PM

        All you need is a pot with a cover, such as a dutch oven, that's wide and deep enough enough to fit your pyrex pie pan or porcelain dish. Then cut the two ends off a tuna can . . . you'll have already popped the lid to take the contents out. Put the clean can ring on the bottom of your pot, fill with about one inch of water, then perch the pyrex pan on the can ring. Instant steamer!

        1. re: Melanie Wong
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          porceluna Oct 17, 2007 05:21 AM

          Wow, that is so ingenious! Thanks!

          1. re: porceluna
            Melanie Wong Oct 17, 2007 08:11 AM

            bullygirl's suggestions are good ones too. But for this dish, you'll want to catch the juices, so don't have perforations in the bottom of the pan.

          2. re: Melanie Wong
            b
            bullygirl Oct 17, 2007 08:08 AM

            Other easy ways to make a steamer:

            Buy disposable pie tins, make several small holes randomly across the bottom, fill a wide pan half way with water, and put the punctured pie plate on top of a cut off tuna can or anything else that will prop the pie pan up an dout of the water. Another option is to use a metal collander - just fill the pan with water and set the collander right in the pan.

      2. ammel_99 Oct 16, 2007 07:15 PM

        Was it Black mushrooms or 'clouds ear' mushrooms?
        I know of a version with lily flowers and clouds ear muchrooms and sometimes we add the black chinese mushrooms. Found a recipe for the kind without black mushroom:
        http://books.google.com/books?id=Gf3Y...

        2 Replies
        1. re: ammel_99
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          porceluna Oct 16, 2007 08:35 PM

          To be honest, I'm not entirely sure, the menu just always said "black mushrooms." But in taking a peek at your book link (btw, that's an awesome tool!), I have a feeling it might have been clouds ear mushrooms (I never knew that Chinese Black was just another name for shitake, which these definitely weren't).

          1. re: porceluna
            r
            ricepad Oct 17, 2007 07:29 AM

            Where the mushrooms the really frilly kind, like the edge of a square dancer's skirt? If so, they're commonly known as "wood ear" mushrooms. "Cloud ears" are white or a light cream color, whereas wood ears are darker.

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