Steamed Chicken with Mushrooms Recipe

Chicken breast: Sliced into thin pieces, this lean protein is the main ingredient of the dish.

Mushrooms: Adds an earthy flavor and a meaty texture to the dish.

Soy sauce: Provides a salty and umami flavor to the marinade.

Oyster sauce: Adds a rich, savory taste to the dish.

Sesame oil: Imparts a nutty aroma and flavor.

Cornstarch: Mixed with water, it helps to thicken the sauce and coat the chicken.

Garlic: Minced to add a pungent and aromatic flavor.

Ginger: Sliced to add a fresh, spicy note to the dish.

When preparing the chicken for this recipe, make sure to slice it evenly to ensure uniform cooking. Marinate the chicken for at least 15 minutes to allow the soy sauce, oyster sauce, and sesame oil to penetrate the meat, enhancing its flavor. When adding the mushrooms, garlic, and ginger, ensure they are evenly distributed throughout the mixture for a balanced taste. Use a heatproof dish that fits well in your steamer to avoid any spillage. Steaming at a consistent temperature will help the chicken cook evenly and retain its moisture.

• sliced chicken breast - Substitute with tofu: Tofu is a great plant-based alternative that absorbs flavors well and provides a similar texture.

• sliced mushrooms - Substitute with zucchini: Zucchini has a mild flavor and similar moisture content, making it a good replacement for mushrooms.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a similar sweet and savory profile, though it is slightly thicker.

• sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it will lack the nutty flavor; you can add a small amount of toasted sesame seeds to compensate.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a similar thickening agent that works well in place of cornstarch.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity for flavor intensity.

• sliced ginger - Substitute with ground ginger: Ground ginger can be used as a substitute, but it is more concentrated, so use less.

• Allow the steamed chicken with mushrooms to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled chicken and mushrooms into an airtight container. Ensure the container is clean and dry to maintain the freshness of the dish.

• Label the container with the date of preparation. This helps you keep track of how long the dish has been stored.

• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The cool temperature will keep the chicken and mushrooms fresh and safe to eat.

• For longer storage, place the airtight container in the freezer. The steamed chicken with mushrooms can be frozen for up to 2 months without significant loss of flavor or texture.

• When ready to reheat, thaw the frozen dish in the refrigerator overnight. This gradual thawing process helps maintain the quality of the chicken and mushrooms.

• Reheat the thawed dish in a steamer or microwave. If using a microwave, cover the container with a microwave-safe lid or wrap to retain moisture and prevent drying out.

• Ensure the chicken is heated through to an internal temperature of 165°F (74°C) to ensure it is safe to eat. Use a food thermometer for accuracy.

• Serve the reheated steamed chicken with mushrooms hot, paired with freshly cooked rice or noodles for a complete meal.

• Stovetop Method:

  1. Place the steamed chicken with mushrooms in a skillet or pan.
  2. Add a splash of chicken broth or water to prevent drying out.
  3. Cover the pan with a lid and heat over medium-low heat.
  4. Stir occasionally until the chicken is heated through, about 5-7 minutes.

• Microwave Method:

  1. Transfer the leftovers to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked in it.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Check if the chicken is heated through; if not, continue heating in 30-second increments.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the steamed chicken with mushrooms in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 15-20 minutes, or until the chicken is thoroughly heated.

• Steamer Method:

  1. Place the leftovers in a heatproof dish.
  2. Set up your steamer and bring the water to a boil.
  3. Place the dish in the steamer and cover.
  4. Steam for about 10 minutes, or until the chicken is heated through.

• Sous Vide Method:

  1. Place the steamed chicken with mushrooms in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and serve immediately.

• Mixing bowl: A large bowl used to combine and mix the chicken, sauces, and other ingredients thoroughly.

• Knife: A sharp tool used to slice the chicken breast, mushrooms, and ginger, and to mince the garlic.

• Cutting board: A flat surface used to safely cut and prepare the chicken, mushrooms, garlic, and ginger.

• Measuring spoons: Tools used to measure out the soy sauce, oyster sauce, sesame oil, and cornstarch accurately.

• Steamer: A kitchen appliance or setup used to cook the chicken and mushroom mixture by steaming.

• Heatproof dish: A dish that can withstand high temperatures, used to hold the chicken and mushroom mixture while it steams.

• Spoon: A utensil used to mix the ingredients together in the mixing bowl.

• Tongs: A tool used to handle the heatproof dish when placing it in and removing it from the steamer.

Marinate in advance: Prepare the chicken and marinade the night before to save time on the day of cooking.

Pre-slice ingredients: Slice the mushrooms, garlic, and ginger ahead of time and store them in the fridge.

Use a steamer basket: If you have a multi-tiered steamer, you can cook rice or noodles simultaneously.

Batch cooking: Double the recipe and store leftovers for quick meals later in the week.

Quick clean-up: Line the steamer with parchment paper to reduce clean-up time.