Steamed Mushroom Chicken

This is another East-meets-West modification of a Chinese recipe… The original recipe uses Chinese mushrooms, I used brown mushrooms (which you cannot see in the picture below because they were buried under the chicken). I also used red wine instead of Chinese cooking wine. Lastly, I omitted the fujuk (bean curd puffs) because no one in the family will eat it but me.

Steamed mushroom chicken


  • Main:
    • 5 pieces of chicken thighs
    • 100g brown mushrooms, sliced
    • spring onion
  • Marinade:
    • 1 tbsp dark soy sauce
    • 1 tbsp red wine
    • 1 tsp cornflour
    • dash of pepper
    • 2 tbsp water
    • 1 tsp ground ginger
  • Seasoning:
    • 1 tsp dark soy sauce
    • 1/4 tsp salt
    • 1 tsp sesame oil


  • Mix the marinade ingredients together and marinate the chicken thighs for about 15 minutes.
  • Mix the seasoning on a plate and add the mushrooms. Place the chicken pieces on top of the mushrooms.
  • Steam over boiling water for 30 minutes or until cook through.
  • Garnish with spring onions and serve.