Steamed Chicken & Shiitake


For 2 (for 4)

Dried Shiitake: 1 (2 )

Spring Onions: 1 bunch (1 bunch)

Fresh Ginger: 1 (2)

Shiitake Mushrooms: 1 pack (2 packs)

Shaoxing Wine: 1 pod (2 pods)

Diced Chicken Thighs: 1 pack (2 packs)

Soy sauce: 2 sachets (4 sachets)

White Pepper: 1 pod (1 pod)

Mushroom Sauce: 1 pod (2 pods)

Cornflour: 1 pod (2 pods)

Jasmine Rice: 1 pack (2 packs)

Sesame Oil: 1 pod (2 pods)

Nutritional Information:

Per serving: Energy (kcal) 580 Fat 12g of which saturates 2g Carbohydrates 83g of which sugars 7g Protein 41g Salt 2.26g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

In Cantonese restaurants, chicken usually gets the stir-fry treatment, with chefs who are adept at both knife & wok handling cooking it quickly enough to serve all comers. Steaming isn’t as rapid, and takes up valuable kitchen space, which is why this particular delicacy is usually reserved for home kitchens rather than restaurants. Steaming draws out a small amount of extremely intense, ginger-infused broth from the chicken, which the slippery umami of the shiitake mushrooms enhances even further. It may not look like much, but every element of this tender, subtle dish is actually a precision strike of concentrated flavour.


  • Preparation time:

    For 2 - 15 minsFor 4 - 20 mins
  • Cooking time:

    For 2 - 40 minsFor 4 - 45 mins