Steamed Chicken thigh and Shiitake-Mushroom

It's uses a little bit oil, the taste is light and healthy.
Photos: 1997/01/14 , Made on: 1997/09/15

Reference books: none
I often cook chicken like deep-fried chicken, but it is kind of greasy, I think. This recipe follows "steam" style, so the texture is savory but uses only a little oil. Just cut all ingredients and steam them, and also you can cook other dishes while steaming. It's also a good idea to add bamboo shoot and carrot like a Gomoku (included various vegetables) style.
Ingredients (Serves :4-6)

  • 800-900 g chicken thigh (without bone)
  • 8-10 pieces fresh Shiitake-Mushrooms (black mushrooms)
  • 1 pack Shimeji-Mushrooms
  • 1-2 Negi ( Japanese leeks)
  • 1-1.5 tablespoons grated ginger juice
  • 3 tablespoons soy-sauce
  • 3 tablespoons Sake
  • 1 tablespoon sesame oil
  • 2 tablespoons Katakuriko (potato starch)
  • Salt and pepper
    * Corn starch can be a substitute for potato starch.
    * When I cook, I don't care of the amount of each ingredient and seasoning. I add seasonings from the bottle into the pan directly. The previous list is made depending on my guess. I'm sorry if there is some wrong amounts.
  • To cook


    "Chop the chicken " is a main work
    Trim any excess fat and skin from the chicken carefully, and chop into small pieces. This work takes a little time, but after that the rest of cooking becomes easy.

    Slice the Shiitake-Mashrooms. This time I wanted the flavor gets more savory taste, so I added Shimeji-Mashrooms, but it's OK if you donŐt. Cut the Negi diagonally into slices.

    Mix all ingredients and seasonings.
    Add the ginger juice which has skin into the chicken. Add sesame oil, Sake and soy-sauce which is less than pre list. It is better to adjust seasoning carefully later, that's why I say that. Add salt and pepper and then mix well using hands. Add Katakuriko (potato starch) and mix well. Place on a big plate to steam.
    While cutting ingredients, prepare and heat a steamer.

    The picture shows a large steamer of Vitacraft and stock pot

    When you put the plate in the steamer, it's better to put the plate in center of a big napkin and grasp two sides of the napkin, and then place into the steamer.

    Stir once, because the center part will take longer to cook. Taste the cooked part and adjust salt and soy-sauce as you like.

    If you place it on top of a bowl of rice, it becomes quick rice bowl in "Gomoku (included five ingredients)" style.

    Contents copyright 1997 Mitsuo Sugawara
    Translater: PB