Ginger Chicken Steamed with Lap cheong & Shiitake Mushrooms

By Poh Ling Yeow
Serves  4
Preparation   30 mins
Cooking   15 mins
Print recipe



  • 2 Tbs cornflour
  • 2 Tbs oyster sauce
  • 1 Tbs light soy sauce
  • 2 Tbs Shaoxin rice wine
  • Dash white pepper
  • 2 tsp sugar

Braised Shiitake

  • 1 cup dried shiitake mushrooms
  • About 1 1/2 cups water
  • 2-3 Tbs light soy or to taste
  • 2 Tbs sugar

To Serve

  • 4 stalks spring onions, sliced very thinly on a steep diagonal, soaked in chilled water
  • Steamed rice for 4


  1. To braise the shiitake mushrooms, combine all the shiitake ingredients and simmer with lid ajar in a small saucepan for 5 minutes. If the shiitake are bobbing up, use a saucer to weigh them down. Allow to rest covered for another 15 minutes before slicing 5mm.
  2. To blanche the broccolini, slice 1cm off the bottom of the stalks, submerge in boiling water for 10 seconds, then drain in a colander and set aside.
  3. To cook the chicken, first mix the seasonings in a small bowl. Pour into a medium bowl with the chicken, lapcheong, ginger and braised shiitake mushrooms and toss to coat well. Transfer into a heatproof dish that fits comfortably in a wide saucepan or wok with a lid. Sit the dish on a trivet and fill with water to just under the level of the trivet. Cover and steam on a steady simmer for about 12 minutes or until the chicken is cooked through. Immediately nestle the broccolini in the mix to catch the residual heat, then garnish with spring onions and serve with steamed rice.