House of Asia > Recipes > Steamed chicken in a bamboo steamer

Steamed Chicken in the House of Asia Bamboo Steamer

Steamed chicken in a bamboo steamer

30 min.

4 servings

mild

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Get this recipe for incredibly juicy and easily digestible steamed chicken. Yes, it's possible! A marinade made with soy and oyster sauce is the key to perfectly cooked chicken.

Chicken Vegetables Thailand Mushrooms 15-30 minutes

Ingredients

1 teaspoon ginger paste or 2 cm chopped ginger
1 spoon light soy sauce
2 tablespoons oyster sauce
6-8 dried Shiitake mushrooms (previously soaked)
A few drops sesame oil
675 g chicken cut into pieces (drumsticks or wings)
1 teaspoon of sugar
2 teaspoons of corn flour
Salt and pepper to taste

A method of preparing

Marinate the chicken in sugar, soy sauce, oyster sauce, and cornstarch for 15 minutes. Squeeze out excess water from the mushrooms, discard the tough stems, and thinly slice them.
Arrange the chicken pieces on a plate, top with the mushrooms and ginger paste. Season with salt, pepper, and sesame oil. Place the plate in a preheated steamer and cook over high heat for 20 minutes. Serve hot.