Steamed Breast of Chicken with Black Mushroom

This Cantonese steamed chicken dish is all about clean, layered flavors and delicate texture. Sliced chicken breast marinates in dry sherry, soy sauce, sesame oil, minced ginger, and garlic with a touch of cornstarch, then steams with rehydrated dried black mushrooms and sliced water chestnuts until silky and tender.

The marinade does double duty. The soy and sherry season the meat while the cornstarch creates a glossy sauce as the chicken steams. The sesame oil rounds everything out with a nutty fragrance. Marinate for at least 30 minutes so the flavors penetrate the thin slices.

Dried black mushrooms (sometimes labeled shiitake or nami) need a 30-minute soak in hot water. They have a concentrated, earthy flavor that fresh mushrooms can’t replicate. The optional Chinese sausage (lap cheong) brings a sweet, slightly waxy richness. Slice it thin on the bias so it steams through and renders its fat into the dish.

Chef Tips

• Slice the chicken into thin, quarter-sized coins for even steaming. Thick pieces won’t cook through in 20 minutes.
• If using a metal steamer, stretch a dish towel under the lid. It catches condensation that would otherwise drip into the dish and water down the sauce.
• Stir the chicken at the 10-minute mark if using a deep bowl. Bottom pieces can cook unevenly.
• Add the green onions right before serving. Their fresh bite and color contrast the earthy mushrooms perfectly.
• Serve immediately. The cornstarch sauce turns gummy as it cools.

Variations

• With bok choy: Steam halved baby bok choy alongside the chicken during the last 5 minutes.
• Spicy version: Add a drizzle of chili oil to the finished dish.
• Rice plate: Serve over steamed jasmine rice and pour the accumulated juices over everything.