A delightful dish of rehydrated black mushrooms steamed with a flavorful mixture of chicken stock, Shaoxing wine, and seasonings.
90 minutes
A delightful dish of rehydrated black mushrooms steamed with a flavorful mixture of chicken stock, Shaoxing wine, and seasonings.
Dried Black Mushrooms, about 1.5 inches in diameter
pieces
Scallions, cut into 2-inch lengths
0 oz
Raw Chicken Fat, cut into 4 pieces
0 oz
Ginger, unpeeled and lightly smashed
0 oz
cups
Shaoxing Wine
tablespoons
tablespoons
teaspoons
teaspoons
1. Soak the Mushrooms
Soak the dried black mushrooms in hot water for about 30 minutes until they are rehydrated. Once soaked, drain them, rinse them well, and gently squeeze out any excess water. Remove and discard the stems, keeping only the caps.
2. Prepare the Steaming Mixture
Place the mushroom caps in a steamproof dish. In a bowl, mix together the scallions, raw chicken fat, ginger, chicken stock, Shaoxing wine, double dark soy sauce, sugar, and salt. Once combined, pour this mixture over the mushrooms in the dish, ensuring they are well coated.
3. Steam the Mushrooms
Place the dish in a steamer and cover it. Steam the mushrooms for 30 minutes. This method ensures that the mushrooms absorb all the rich flavors of the stock and seasonings, becoming tender and deeply flavorful.
4. Finish and Serve
After the steaming is complete, turn off the heat and carefully remove the dish from the steamer. Discard the scallions, chicken fat, and ginger from the dish. Toss the mushrooms in the remaining liquid in the dish to coat them thoroughly.
Use thinly sliced chicken breast or thighs in place of mushrooms. Incorporate fermented black beans into your seasoning mix for a robust, umami-packed flavor. This dish would benefit from a longer marination time to allow the flavors to penetrate the chicken.
Swap mushrooms for slices of eggplant. After steaming, dress the eggplant with a Szechuan sauce made from chili paste, soy sauce, vinegar, and a hint of sugar for a spicy, tangy finish.
Create a filling using the seasoned mushrooms as a base, adding minced pork or shrimp if desired. Wrap in dumpling wrappers and steam until the filling is cooked through. Serve with a dipping sauce that complements the core seasonings.
Replace the mushrooms with a delicate white fish like cod or sea bass. Adjust the steaming time according to the fish's thickness, and infuse the steaming liquid with lemongrass, lime leaves, or cilantro for an aromatic twist.
Incorporate a small amount of finely chopped dried shiitake mushrooms into the mix for an extra umami punch.
Choose plump, firm, smooth-capped black mushrooms (shiitake) and avoid any that are slimy or wrinkled.
Use fresh minced garlic, ginger, green onion, and balance with high-quality soy sauce, sesame oil, and a hint of sugar.
Soak dried shiitake mushrooms in room temperature water for hours or overnight in the fridge, and reserve the soaking liquid for the steaming liquid.
Preheat the steamer and avoid lifting the lid too often to ensure even cooking.
Remove stems before cooking and use them to flavor stocks or the steaming liquid.
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