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    Honored Guest's Steamed Black Mushrooms

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    Pixicook editorial team

    A delightful dish of rehydrated black mushrooms steamed with a flavorful mixture of chicken stock, Shaoxing wine, and seasonings.

    Ingredients for Honored Guest's Steamed Black Mushrooms

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    units in
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    serves
    9 peoplechevron
    serves
    9 peoplechevron

    Dried Black Mushrooms, about 1.5 inches in diameter

    pieces

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    Scallions, cut into 2-inch lengths

    0 oz

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    Raw Chicken Fat, cut into 4 pieces

    0 oz

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    Ginger, unpeeled and lightly smashed

    0 oz

    Substitute chevron-down

    Chicken Stock

    cups

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    Shaoxing Wine

    tablespoons

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    Double Dark Soy Sauce

    tablespoons

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    Sugar

    teaspoons

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    Salt

    teaspoons

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    How to Make Honored Guest's Steamed Black Mushrooms

    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.

    Variations

    Steamed Chicken with Black Bean Sauce

    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.

    Steamed Eggplant with Szechuan Sauce

    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.

    Steamed Dumplings

    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.

    Asian-Style Steamed Fish

    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.

    Umami Boost

    Incorporate a small amount of finely chopped dried shiitake mushrooms into the mix for an extra umami punch.

    Pitfalls and tips

    Selecting the Mushrooms

    Choose plump, firm, smooth-capped black mushrooms (shiitake) and avoid any that are slimy or wrinkled.

    Aromatics and Seasonings

    Use fresh minced garlic, ginger, green onion, and balance with high-quality soy sauce, sesame oil, and a hint of sugar.

    Soaking the Mushrooms

    Soak dried shiitake mushrooms in room temperature water for hours or overnight in the fridge, and reserve the soaking liquid for the steaming liquid.

    Steaming Technique

    Preheat the steamer and avoid lifting the lid too often to ensure even cooking.

    Prepping the Mushrooms

    Remove stems before cooking and use them to flavor stocks or the steaming liquid.


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