Cantonese Steamed Chicken & Mushrooms Recipe (with Video)

1. 1. Wash and rehydrate the dried shiitake mushrooms in a bowl of hot water. Cover for 25-30 min or until completely rehydrated.
2. 2. Meanwhile, slice the boneless skinless chicken thighs into 1 inch chunks. Marinate with Shaoxing wine, soy sauce, oyster sauce, salt, sugar, white pepper, and cornstarch. Mix well. Add sesame oil and mix again. Let marinate until mushrooms are rehydrated.
3. 3. Once the mushrooms are rehydrated, squeeze out the excess water and slice in to strips. Add to the chicken marinade. Add 2 tbsp of the mushroom water to the chicken marinade. Mix well. You can continue marinating for the best flavor, but it’ll also be tasty just cooked immediately.
4. 4. Spread the chicken and mushroom mixture evenly on your plate or bowl for steaming. Top with slices of Chinese sausage.
5. 5. Steam on high for 10 minutes. Carefully remove, then garnish with ginger (optional) and scallions. Enjoy with rice!