Fragrant Cloud Chicken: Steamed with Mushrooms and Wood Ear
Succulent, bone-in pieces infused with earthy mushrooms and subtle umami.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Steaming is an age-old technique in Chinese cuisine, celebrated for its ability to coax out natural flavors while preserving moisture. This dish, often enjoyed during family gatherings, elevates simple bone-in portions to something truly special. The combination of dried shiitake mushrooms and wood ear fungus creates a deeply savory broth, while aromatics like ginger and garlic infuse the meat with a delicate warmth. It's a testament to the power of simple ingredients and mindful cooking.
- •Unparalleled Tenderness - Steaming ensures the pieces remain incredibly moist and tender, practically falling off the bone with the slightest touch.
- •Earthy Umami Explosion - The dried shiitake and wood ear fungus create a complex, savory flavor profile that's both comforting and deeply satisfying.
- •Subtle Aromatic Infusion - Ginger, garlic, and scallions delicately perfume the with their distinctive fragrance, enhancing the overall taste experience.
- •Healthy and Light - Steaming requires minimal oil, making this a wholesome and nutritious option.
- •Effortless Elegance - Despite its sophisticated flavor, this dish is surprisingly easy to prepare, perfect for both weeknight dinners and special occasions.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 4 pieces Bone-in, skin-on chicken thighs (about 6-8 oz each)
- 6 Dried shiitake mushrooms (soaked in hot water)
- 1/2 cup Dried wood ear fungus (soaked in hot water)
- 2 inch Fresh ginger (peeled and thinly sliced)
- 4 cloves Garlic (minced)
- 2 Scallions (chopped, white and green parts separated)
- 2 tablespoons Soy sauce (low sodium)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- to taste Salt
Step-by-Step Instructions
- 1
Soak the dried shiitake mushrooms and wood ear fungus in hot water for at least 30 minutes, or until softened. This rehydrates them and releases their earthy flavors. Once softened, squeeze out excess water and slice the shiitake mushrooms. Cut the wood ear fungus into bite-sized pieces and discard any tough, woody parts.
~30 min
Tip: Reserve the mushroom soaking liquid for adding flavor to other dishes. - 2
In a medium bowl, combine the portions with the soy sauce, Shaoxing wine, sesame oil, cornstarch, and the white parts of the scallions. Massage the marinade into the meat, ensuring every surface is coated. This allows the flavors to penetrate deeply and helps tenderize the flesh.
~5 min
Tip: For a deeper flavor, marinate in the refrigerator for at least 30 minutes, or up to overnight. - 3
Arrange the sliced ginger and minced garlic on the bottom of a heatproof plate or bowl that will fit inside your steamer. This creates a flavorful base that will infuse the with aromatic notes as it cooks.
~2 min
Tip: Use a plate with a lip to catch the delicious juices that will release during steaming. - 4
Evenly distribute the soaked shiitake mushrooms and wood ear fungus over the ginger and garlic. This creates a bed of umami-rich flavor that will complement the.
~2 min
Tip: Don't overcrowd the plate; ensure there's enough space for the steam to circulate evenly. - 5
Place the marinated portions on top of the mushroom mixture, arranging them in a single layer. Be sure to leave space between the pieces for even cooking.
~2 min
Tip: If you have a lot of pieces, you may need to steam them in batches. - 6
Bring water to a boil in a steamer. Make sure there is enough water to last for the steaming time. Place the plate or bowl with the inside the steamer, ensuring it is not touching the water.
~1 min
Tip: A bamboo steamer, metal steamer insert, or even a makeshift setup with a heatproof bowl and a rack can be used. - 7
Cover the steamer and steam for 25-30 minutes, or until the is cooked through and the juices run clear when pierced with a fork. The internal temperature should reach 165°F (74°C).
~28 min
Tip: Check the water level in the steamer periodically and add more if needed. - 8
Carefully remove the plate from the steamer using heatproof gloves or tongs. Be cautious of the hot steam. Tilt the plate to collect the flavorful juices that have accumulated during steaming.
~2 min
Tip: These juices are liquid gold – don't discard them! - 9
Transfer the to a serving plate. Pour the collected juices over the.
~1 min
Tip: Skim off excess fat from the juices for a lighter sauce, if desired. - 10
Garnish with the remaining green parts of the scallions. Serve immediately and enjoy the tender, flavorful.
~1 min
Tip: Serve with steamed rice to soak up the delicious sauce.
How Do I Know It's Ready?
The internal temperature should reach 165°F (74°C). Juices should run clear when pierced with a fork.
Frequently Asked Questions
While you can, bone-in, skin-on thighs are recommended for the best flavor and moisture. Boneless pieces will cook faster and may dry out more easily.
Final Thoughts
I hope you enjoy making this Fragrant Cloud Chicken: Steamed with Mushrooms and Wood Ear as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!