Steamed chicken, tofu and mushrooms

    45 min

    This traditional Chinese dish is full of protein and flavour. Tofu is topped with chicken and mushrooms, before being steamed to perfection. Serve with freshly cooked rice.


    Quebec, Canada
    2 people made this

    Serves: 4 - 6

    • 1/2 tablespoon sugar
    • 1 teaspoon salt
    • 1-2 tablespoons cornflour, mixed with 1 tablespoon water
    • 450g skinless, chicken thigh fillets, cut into slices
    • 1 (396g) box firm tofu, diced
    • 8 bamboo fungus, soaked, chopped
    • 1 bowlful snow fungus, soaked, chopped
    • Sauce
    • 1 tablespoon oyster sauce
    • 1 teaspoon sesame oil
    • 1/3 teaspoon sugar

    Prep:15min  ›  Cook:15min  ›  Extra time:15min marinating  ›  Ready in:45min 

    1. Make the marinade by mixing together the sugar, salt and cornflour slurry. Mix in the chicken, let marinate for 15 minutes.
    2. Layer tofu in a dish, then top with the chicken. Top with the mushrooms and steam over high heat for 15-20 minutes or until the chicken is done.
    3. In a small bowl, mix together the oyster sauce, sesame oil and sugar. Pour over the chicken dish and serve hot.


    Dried bamboo fungus and dried snow fungus can be found in Chinese/Oriental speciality stores or online.

    See it on my blog

    Check out this recipe on my blog

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