Chineses Steamed Chicken, Mushrooms and Tofu

    45 minutes

    Tofu, mushrooms and chicken thighs are combined in this traditional Chinese dish that is full of protien and healthy being steamed rather than fried.

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    Serves: 4 

    • Marinade
    • 1/2 tablespoon sugar
    • 1 teaspoon salt
    • 1-2 tablespoons cornflour, mixed with 1 tablespoon water
    • 450g skinless, chicken thigh fillets, cut into slices
    • Steaming
    • 400g firm tofu, diced
    • 8 bamboo fungus, soaked, diced
    • 1 bowlful snow fungus, soaked, diced
    • Sauce
    • 1 tablespoon oyster sauce
    • 1 teaspoon sesame oil
    • 1/3 teaspoon sugar

    Preparation:15min  ›  Cook:15min  ›  Extra time:15min marinating  ›  Ready in:45min 

    1. Marinade: Make the marinade by mixing together the sugar, salt and cornflour slurry. Mix in the chicken, let marinate for 15 minutes.
    2. Steaming: Layer tofu in a dish then top with the chicken. Top with the mushrooms and steam over high heat for 15-20 minutes or until the chicken is done.
    3. Sauce: In a small bowl mix together the oyster sauce, sesame oil and sugar. Pour over the chicken dish and serve hot.


    Dried bamboo fungus and dried snow fungus can be found in Asian speciality shops or online.

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