Name: Home-style Steamed Chicken with Mushrooms
Yield: Serves 4
Cuisine: Chinese
Ingredients: 1×1.35–1.58 kg (3–3½ lb) chicken, jointed, or unboned chicken breasts and thighs; 55 g (2 oz) Chinese dried black mushrooms; 2 tablespoons Shaoxing rice wine or dry sherry; 2 tablespoons oyster sauce; 1½ tablespoons light soy sauce; 1 teaspoon sugar; 2 teaspoons toasted sesame oil; 3 tablespoons finely chopped spring onions, to garnish; ½ teaspoon freshly ground black pepper; 1 teaspoon salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Easy Family Dishes

By Ken Hom

Published 1998

About

Steamed chicken appeared often on our family tables. In China roasting was limited to commercial roasting houses or restaurants – big ovens were very expensive and thus quite rare. To steam chicken was relatively simple and inexpensive (the steaming water would be used for other cooking purposes). Everyone had a steaming set-up at home. Chinese-Americans continued to use the technique even after they could well afford ovens and grills.

Moreover, a gently steamed chicken was preferre