Country Style Steam Chicken


by: Anncoo

This Country Style Steam Chicken is one of my favourite dishes that I always eat with extra rice. My grandma would cook this when I was a little girl. It is a simple and delicious dish with mixed shredded cloud ears, sliced mushrooms, golden needle vegetable and bite sized chicken.


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serves: 5


3 Chicken thighs or half chicken, (about 600 g cut into bite size)

1 tbsp Light soya sauce

1 tbsp Ginger juice

1 tbsp Chinese cooking wine


10 g Cloud Ear (rinse thoroughly and soak in hot water till soft, shredded)

15 g Golden needle vegetable (soak in hot water for 15 minutes, remove the hard parts and tie a knot)

4-5 Shitake mushrooms slice-thinly

4 slices Ginger

1/2 tbsp Garlic - chopped

Seasoning sauce

1/2 tbsp Oyster sauce

1 tbsp Dark soya sauce

1 tbsp Light soya sauce

1/2 tsp Sugar

2 tsp Sesame oil

1/2 tsp Chicken powder (with no MSG added)

3/4 tbsp Corn flour

5 tbsp Water

Nutrition Facts
Country Style Steam Chicken

Servings Per Recipe: 5

Amount per Serving

Calories: 327

  • Total Fat: 19.7 g
  •     Saturated Fat: 5.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 100.8 mg
  • Sodium: 743.1 mg
  • Total Carbs: 6.4 g
  •     Dietary Fiber: 2.3 g
  •     Sugars: 1.1 g
  • Protein: 29.9 g

how is this calculated?

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1.  Fry (B) ~ Heat wok with some oil, fry ginger and garlic for a while and add in shredded cloud ear, golden needle vegetable and sliced mushrooms, stir fry ingredients well.

2.  Lower heat and pour in seasoning sauce, mix well and off heat leave ingredients to cool.

3.  Mix well (A) marinated chicken meat together with the (B) ingredients in a corningware square dish or large plate. Cover corningware square dish with aluminium foil and steam at high heat for 30 minutes. (covering with aluminium foil is to prevent water from getting into the chicken meat during steaming).

4.  **stir the chicken meat with a spoon after 15 minutes of steaming and continue to steam for another 15 minutes or till chicken meat is cooked.

5.  Sprinkle some chopped spring onion when serving.

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