This aromatic steamed chicken with mushrooms is my ah-ma’s Sunday ritual—marinate chicken pieces with oyster sauce, soy sauce, and sesame oil, then steam with soaked Chinese mushrooms, black fungus, and lily buds for thirty minutes until the ginger-infused steam transforms everything into tender, savory perfection. The mushrooms soak up all that umami goodness while the black fungus adds this amazing chewy texture that’ll make you forget takeout exists, and trust me, there’s way more technique behind this deceptively simple dish.

Why You’ll Love this Aromatic Steamed Chicken with Mushrooms

When I tell you this steamed chicken will ruin every other chicken dish for you, I’m not being dramatic lah — I’m being dead serious because once you taste how the ginger-infused steam transforms that bird into something so tender it literally falls off the bone, you’ll understand why my ah ma made this every Sunday without fail.

The mushrooms soak up all that savory goodness, the black fungus adds this satisfying chew, and honestly? It’s so shiok that I’ve made it three times this week already — my family thinks I’ve lost my damn mind.

What Ingredients are in Aromatic Steamed Chicken with Mushrooms?

This steamed chicken recipe is surprisingly simple when you break it down to the essentials, and honestly, that’s what makes it so brilliant because you’re not wrestling with some complicated ingredient list that sends you to five different specialty stores.

The magic happens with just a handful of key players that work together like they were meant to be.

Main Ingredients:

• 1 whole roasting chicken, cut into pieces
• 10 dried Chinese mushrooms
• 2 tablespoons dried black fungus
• 30 dried lily buds (also called golden needles or Kum Chum strands)
• 10 slices young ginger

For the Marinade:

• 2 tablespoons oyster sauce
• 1 tablespoon regular soy sauce
• 1 tablespoon dark soy sauce (black soy sauce)
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch

Now, let’s talk about the dried ingredients because this is where some people get nervous, but trust me on this one. You’ll need to soak those Chinese mushrooms in warm water until they plump up and get all tender, maybe about 20-30 minutes depending on how thick they are.

The black fungus, sometimes called wood ear mushrooms, needs the same treatment. As for those lily buds, they’re these golden, slightly sweet dried flowers that add this subtle floral note you can’t get anywhere else.

If your Asian grocery store doesn’t have them, don’t panic because the dish will still be incredible without them.

How to Make this Aromatic Steamed Chicken with Mushrooms

Making this aromatic steamed chicken is honestly simpler than you might think, though I’ll admit the timing takes a little planning ahead. The secret sauce here, literally, is marinating that 1 roasting chicken (cut into pieces) in the morning if you’re planning to serve it for dinner.

Mix up your marinade with 2 tablespoons oyster sauce, 1 tablespoon soya sauce, 1 tablespoon black soya sauce, 1 tablespoon sesame oil, and 1 tablespoon cornflour. This gives all those flavors time to really get cozy with the chicken, because nobody wants bland steamed chicken, right?

While your chicken is lounging in its marinade bath, get your supporting cast ready. Soak those 10 dried Chinese mushrooms in water until they’re plump and happy, and do the same with 2 tablespoons dried black fungus and 30 dried lily buds.

These ingredients are what transform ordinary steamed chicken into something that smells absolutely divine. When you’re ready to cook, arrange everything in your steamer, top with 10 slices of young ginger, and let that steamer work its magic for 30 minutes.

The ginger not only adds flavor but also helps cut through any richness from the chicken, creating this perfect balance that makes your kitchen smell like a fancy Chinese restaurant. For restaurants looking to expand their cooking capabilities beyond steaming, investing in a professional deep fryer can help diversify the menu with crispy appetizers and sides.

Aromatic Steamed Chicken with Mushrooms Substitutions and Variations

Look, I get it—sometimes you stare into your pantry like it’s playing hide and seek with the exact ingredients you need, and honestly, half these Chinese dried bits can be bloody expensive or impossible to find unless you live next to a proper Asian grocery store.

Can’t find black fungus? Fresh button mushrooms work fine, just throw them in raw. No lily buds? Skip ’em entirely or use thin carrot strips for crunch. Regular soy sauce replaces black soy sauce—you’ll lose that dark color but whatever.

Even frozen chicken thighs work better than overpriced organic nonsense sometimes.

What to Serve with Aromatic Steamed Chicken with Mushrooms

Five billion rice combinations exist in this world, but honestly, when you’ve got this aromatic steamed chicken sitting there all gorgeous and glistening with mushroom-infused juices, you need something that’ll soak up every damn drop without competing for attention.

Plain jasmine rice is your best friend here—fluffy, neutral, perfect for catching those precious drippings.

I’d also throw in some blanched chye sim or kai lan because you need that crisp green contrast against all that tender, savory goodness.

Maybe add pickled radish on the side to cut through the richness, lah.

Final Thoughts

Honestly, after years of screwing up steamed chicken and ending up with sad, rubber-textured disasters that could double as shoe leather, this aromatic version with mushrooms has become my go-to comfort dish—the kind that makes you forget all your kitchen failures and feel like you actually know what you’re doing for once.

The silky chicken paired with those earthy mushrooms and black fungus creates this incredible umami bomb that hits different every damn time.

Trust me, once you nail this recipe, you’ll be making it weekly because it’s just that shiok.

Frequently Asked Questions

Can I Use Fresh Mushrooms Instead of Dried Chinese Mushrooms?

I’d recommend sticking with dried Chinese mushrooms since they’ll give you much deeper, concentrated flavor when steamed. Fresh mushrooms won’t provide the same authentic taste and texture you’re looking for.

How Long Can Marinated Chicken Be Stored in the Refrigerator?

I’d recommend storing your marinated chicken in the refrigerator for no more than two days. Beyond that, the texture becomes mushy and food safety concerns increase considerably for your health.

What Is the Best Substitute for Black Fungus if Unavailable?

I’d recommend substituting shiitake mushrooms for black fungus since they’re readily available and provide similar earthy flavors. You’ll get comparable texture and taste in your steamed chicken dish.

Can This Recipe Be Made in a Slow Cooker Instead?

I don’t recommend using a slow cooker for this recipe. You’ll lose the delicate steamed texture that makes this dish special. The chicken won’t have the same tender, moist quality steaming provides.

How Do I Know When the Steamed Chicken Is Fully Cooked?

I’ll check if the chicken’s fully cooked by inserting a knife into the thickest part. If juices run clear and there’s no pink meat, it’s done. The internal temperature should reach 165°F.