Asian Steamed Chicken & Mushroom Recipe

Why You’ll Love This this Asian Steamed Chicken & Mushroom

This Asian steamed chicken recipe transforms simple ingredients into something absolutely magical, with tender chicken that practically falls off the bone and earthy mushrooms that soak up all those gorgeous savory flavors.

You’ll love how gentle steaming keeps everything incredibly moist while the oyster sauce and sesame oil create this rich, umami-packed sauce that makes you want to lick the plate clean (not that I’m judging if you do).

The best part is how hands-off it’s once you get everything in the steamer – no standing over a hot stove, no worrying about burning anything, just pure aromatic bliss wafting through your kitchen.

Ingredients List

This recipe calls for a beautiful mix of traditional Asian ingredients that work together like a perfectly choreographed dance to create layers of umami goodness.

• 1 roasting chicken, cut into pieces
• 10 dried Chinese mushrooms, soaked in water
• 2 tablespoons dried black fungus
• 30 dried lily buds (Kum Chum strands)
• 10 slices young ginger
• 2 tablespoons oyster sauce
• 1 tablespoon soya sauce
• 1 tablespoon black soya sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornflour

When it comes to the health factor, this recipe is actually pretty fantastic:

• Steaming keeps all the nutrients locked in while avoiding any added fats from frying or roasting
• The mushrooms and black fungus are nutritional powerhouses, packed with antioxidants and minerals that your body will thank you for
• Ginger brings its anti-inflammatory superpowers to the party, plus it aids digestion
• The lily buds add fiber and a subtle sweetness without any processed sugars
• While the sauces do contain sodium, you’re getting maximum flavor impact from small amounts, so a little goes a long way

Step by Step Directions

This traditional Asian steamed chicken dish requires advance preparation and careful timing to achieve the perfect balance of flavors and textures.

• Morning Preparation: Combine chicken pieces with oyster sauce, soya sauce, black soya sauce, sesame oil, and cornflour to create the marinade, then let chicken marinate throughout the day.
• Prepare Ingredients: Soak dried Chinese mushrooms in water until softened, then drain and set aside along with dried black fungus and lily buds.
• Arrange for Steaming: Place marinated chicken pieces in a heatproof dish suitable for steaming, then arrange the soaked mushrooms, black fungus, and lily buds around the chicken.
• Add Ginger: Top the entire dish with 10 slices of young ginger, distributing evenly across the surface.
• Steam the Dish: Place the dish in a steamer and steam for 30 minutes, ensuring the water level remains adequate throughout the cooking process.
• Check Doneness: Verify that chicken is fully cooked by checking that juices run clear when pierced with a knife.
• Serve Immediately: Remove from steamer and serve hot while the aromatic steam is still rising from the dish.

For the best results, use a premium cookware set designed specifically for Asian steaming techniques to ensure even heat distribution and optimal flavor retention.

Substitutions and Variations

• Vegetarian version can happen by swapping the chicken for firm tofu or even thick slices of eggplant, though you might want to reduce the steaming time to about 15-20 minutes
• No steamer basket? Use a large pot with a heatproof bowl turned upside down as a makeshift steaming rack – it’s not pretty, but it works like a charm
• Rice wine or cooking sherry can replace some of the soy sauce if you want a more complex, slightly sweet flavor profile

Additional Things to Serve With This Dish

This dish practically begs for some good companions on the table, and honestly, who doesn’t love a well-rounded meal that makes everyone happy?

• Steamed jasmine rice is the obvious MVP here – you need something to soak up all those incredible savory juices that pool at the bottom of your steaming dish, and plain white rice does the job without competing for attention.
• Simple stir-fried bok choy or gai lan brings that fresh, slightly bitter crunch that cuts through the rich umami flavors, plus the bright green color makes your whole spread look like you actually know what you’re doing in the kitchen.
• Hot and sour soup might sound like overkill, but trust me on this one – the tangy, spicy broth works as a perfect palate cleanser between bites of the tender, sauce-heavy chicken.
• Steamed Chinese broccoli with oyster sauce keeps things in the same flavor family while adding more vegetables to the mix, which makes you feel slightly less guilty about going back for thirds.
• Cold cucumber salad with rice vinegar provides that invigorating, crisp contrast that every steamy, comfort-food meal desperately needs, especially if you’re eating this during warmer months when heavy dishes can feel a bit much.

Cooking Tips & Tricks (Chef’s Notes)

Getting this dish right isn’t rocket science, but a few smart moves will turn your steamed chicken from decent to absolutely memorable.

• Don’t skip the morning marinade – I know it requires actual planning, but that extra time lets the soy sauce and oyster sauce work their magic deep into the meat, and honestly, who’s time for bland chicken when life’s already complicated enough.
• Steam those mushrooms separately for 10 minutes first if you want them perfectly tender, because dried Chinese mushrooms can be stubborn little things that need a head start, and nobody wants to bite into something that feels like chewing on a rubber eraser.
• Save that precious steaming liquid at the bottom of your dish – it’s basically liquid gold that you can drizzle over rice or use as a starter for soup, and throwing it away feels like a crime against flavor.
• Check your water level halfway through because running out of steam water is the kind of kitchen disaster that makes you question your life choices, plus nobody wants to explain why dinner smells faintly of burnt metal.
• Let the chicken rest for 5 minutes after steaming before you plunge in, which gives the juices time to redistribute and prevents you from burning your tongue in your excitement to taste your masterpiece, though I totally understand the temptation to dig in immediately.

Nutritional Facts

This steamed chicken dish delivers a nutritional powerhouse with lean protein, immune-boosting mushrooms, and heart-healthy ingredients that make it both satisfying and good for you.

• High in lean protein – One serving provides approximately 35-40 grams of complete protein from chicken, supporting muscle maintenance and keeping you fuller longer without excess saturated fat.
• Rich in B vitamins – Chinese mushrooms and chicken are excellent sources of B6, B12, and niacin, which boost energy metabolism and support healthy brain function.
• Low in calories – Each serving contains roughly 220-250 calories, making it perfect for weight management while still delivering substantial nutrition.
• Loaded with antioxidants – Black fungus and mushrooms provide selenium and other antioxidants that help fight inflammation and support immune system health.
• Heart-friendly – The steaming method requires no added oils, while ginger provides anti-inflammatory compounds that support cardiovascular health.
• Good source of iron – Black fungus is particularly rich in iron, helping prevent anemia and supporting healthy oxygen transport throughout the body.
• Naturally low in carbs – With only 8-10 grams of carbohydrates per serving, it fits well into low-carb and keto-friendly meal plans.
• Collagen boost – Steaming chicken with bones releases natural collagen, supporting joint health and skin elasticity.

Fun “Did You Know?”

While you’re enjoying this delicious steamed chicken dish, you’re actually participating in a cooking tradition that dates back over 2,000 years to ancient China’s Han Dynasty.

I find it fascinating that steaming was originally developed as a healthier cooking method for the emperor’s court.

The black fungus in this recipe isn’t just tasty—it’s packed with iron and was once considered so valuable that only royalty could afford it.

Those dried lily buds you’re using? They’re called “golden needles” in Chinese culture and symbolize good fortune and prosperity in traditional cooking.