Steamed Chinese Mushroom Chicken was one of my favorite dishes growing up. Steaming the chicken in the sauce keeps it super tender and lets it absorb all the great flavors. The Chinese mushrooms add a great woodiness and bit of chewiness. And the Chinese sausage gives some pop and sweetness. It’s also easy to make, because aside from some chopping, you basically stir everything together in a bowl and let it steam. This was one of those dishes that my grandma would make completely by feel and smell, but over many times watching her and my mom make it and then doing it myself, I managed to work out some more specific instructions.

Guessipe

• 1 lb boneless skinless chicken thighs
• 2 Chinese sausages
• 10 Chinese mushrooms
• 3 TBSP rice wine
• 2 TBSP soy sauce
• 2 TBSP oyster sauce
• 2 TBSP hoisin sauce
• 1 TBSP corn starch
• 1 tsp sesame oil
• 1/4 tsp ground ginger

Soak the mushrooms in hot water for 30 minutes.

Cut the stems off and slice the mushrooms into thin strips. Slice the Chinese sausage. Cut the chicken into bite-size pieces.

Put all ingredients into a heat-safe bowl. Mix until well combined.

Bring 1 inch of water to boil in a wok. Insert a wire steaming rack.

Place the dish of mushroom chicken on the rack. Cover and steam by letting the water simmer for 15 minutes. Stir, then steam for another 15 minutes.

Remove from the wok. Serve with rice, and make sure to spoon some of the gravy onto the rice. It’s so good.