Cherry & Dennis Recipes
Hong Kong-Style Steamed Chicken with Cordyceps Flower and Wood Ear Mushrooms
港式蟲草花雲耳蒸雞
Recipe overview
Hong Kong-style steamed chicken with cordyceps flower and wood ear mushrooms uses skin-on boneless chicken thighs, dried cordyceps flower and wood ear mushrooms. Thaw chicken fully in the refrigerator and do not rinse it; briefly soak cordyceps flower, but fully rehydrate wood ear and remove hard stems. Mix the marinade and water into the chicken in portions, then add only a thin cornstarch coating, oil and sesame oil. Arrange nearly in one layer with mushrooms and ginger, then steam over strong heat only after the water is fully boiling. The dish keeps natural chicken juices, not a thick gravy, and makes no medical or health claims.
01
Ingredients
Main Ingredients
- 700 g Skin-on boneless chicken thighs
- 30 g Dried cordyceps flower
- 15 g Dried wood ear mushrooms
- 20 g Ginger
- 2 Scallions
Chicken marinade
- 2 tablespoons Light soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sugar
- 1/4 teaspoon White pepper
- 3 tablespoons Drinking water
- 2 teaspoons Cornstarch
- 1 tablespoon Cooking oil
- 1 teaspoon Sesame oil
Finishing adjustment
- a pinch if needed White pepper
02
Tools
- Large stainless-steel steamer
- rack
- tight lid
- 24–26 cm shallow heatproof plate
- tongs
- oven mitts
- Large bowl
- two medium bowls
- three small bowls
- colander
- measuring cup
- tablespoon
- teaspoon
- chopsticks
- kitchen paper
- knife
- raw-chicken board
- food thermometer
03
Steps
Step 1
Inspect thawed chicken
Fully thaw thighs in the refrigerator; reject any icy core, off smell, slime or discoloration. Never rinse raw chicken; wash hands and separate raw and cooked tools.
Step 2
Cut chicken
On a dedicated board, cut thighs into even 4–5 cm pieces, retaining some skin; gently blot surfaces with kitchen paper.
Step 3
Briefly soak cordyceps flower
Rinse quickly, soak in clean water for 10 minutes and drain in a colander. Do not soak long or make health claims.
Step 4
Prepare wood ear
Soak until fully expanded, rinse folds, remove every hard stem and cut into 3–4 cm pieces; do not leave at room temperature for long.
Step 5
Add base marinade
Put chicken in a large bowl with light soy sauce, oyster sauce, sugar and white pepper; toss gently with chopsticks.
Step 6
Add water in portions
Add drinking water in two portions, mixing until each is absorbed before the next, so the chicken stays tender without pooling water.
Step 7
Make a thin coating
Add cornstarch only to make a thin coating; add cooking oil and sesame oil last and toss lightly, never making a thick paste.
Step 8
Mix additions and chill
Mix in drained cordyceps flower, wood ear and ginger slices. Cover and marinate in the refrigerator for 20–30 minutes.
Step 9
Arrange nearly in one layer
Spread the mixture across a 24–26 cm shallow heatproof plate, keeping chicken in one or nearly one layer rather than a deep pile.
Step 10
Steam after boiling
Keep water below the plate, bring it to a full boil, then set in the plate, cover tightly and steam over strong steady heat for 12–15 minutes. Beware hot steam.
Step 11
Check doneness
Test the centre of the largest chicken piece: it must reach at least 75°C, have clear juices and no pink centre. Steam 2 minutes more at a time if needed.
Step 12
Rest and serve
Turn off heat, rest 2 minutes, then add scallion and serve with natural juices. Chicken must be fully cooked for pregnant people, young children, older adults and immunocompromised diners.
Common mistakes
- Steaming partly frozen chicken gives uneven doneness. Rinsing raw chicken spreads raw juices. Long soaking weakens cordyceps flower flavour and shape. Under-soaked wood ear or hard stems give poor texture. Too much cornstarch makes a thick paste. Adding all water at once prevents absorption. A deep chicken pile does not steam through. Starting before full boil makes timing unreliable. Lifting the lid often loses steam and heat. Judging only surface colour misses the largest piece's centre. Eating chicken below 75°C. Vigorous stirring after steaming breaks chicken. Dark soy or thick slurry masks natural juices. Treating mushrooms as medicine or a health cure. Ignoring oyster sauce, soy and sesame labels. Unprotected lid lifting can cause steam burns. Leaving cooked food at room temperature over two hours.
Tips
Thaw chicken only in the refrigerator, not on the counter. Do not rinse raw chicken; blot it with kitchen paper. Drain cordyceps flower after a 10-minute soak. Fully rehydrate wood ear and remove hard stems. Four-to-five-centimetre chicken pieces cook more evenly. Add water twice and let each portion absorb. Use only a thin cornstarch layer. Add cooking oil and sesame oil last. Marinate in the refrigerator for 20–30 minutes. Use a 24–26 cm shallow plate to avoid a deep pile. Start timing only when water is fully boiling. Use tongs and oven mitts to remove the plate. The largest chicken piece must reach at least 75°C. If underdone, steam two minutes more and test again. Rest two minutes after heat off before adding scallion. Chicken must be fully cooked for pregnant, young, older and immunocompromised diners. People allergic to chicken, soy, wheat, shellfish, sesame or edible mushrooms should check labels.
