Steamed Chicken Thigh with Crodyceps
The umami taste of cordyceps perfectly complements the tender and juicy chicken thigh.
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Estimated Time
- Preparing 10 min
- Cooking 10 min
Nutritions / Serving
-
Energy340 kCal
-
Carbs4 g
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Protein42 g
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Fat18 g
Serves 2.
Ingredients
- Skinless Chicken Thigh 400 g
- Crodyceps 25 g
- Soy Sauce 1 tsp
- Chicken Bouillon Powder 0.25 tsp
- Salt 0.25 tsp
- Corn Starch 10 g
- Cooking Oil 4 g
Trim excess fat from the chicken thigh, then cut into approximately 2 cm cubes.
Place the chicken thigh pieces in a large bowl. Add 1 tsp soy sauce, 1/4 tsp chicken bouillon powder, and 1/4 tsp salt. Mix vigorously by hand for 1 minute to evenly coat the chicken with the seasoning.
Add 10 g of corn starch and mix thoroughly.
Boil a small pot of water. Once boiling, reduce to medium-low heat and blanch 25 g of cordyceps for about 30 seconds. Remove and cool in cold water.
Squeeze out excess water from the cordyceps, add them to the chicken, and mix in 4 g of oil evenly.
Spread the mixture evenly on a plate. Steam over boiling water for 10–12 minutes.
Garnish with chopped scallions before serving if desired.
Discussion
Trimming the excess fat from the chicken thighs can further reduce calories.
When spreading the chicken on the plate, minimize overlapping to ensure the pieces are evenly distributed in a single layer. This helps ensure uniform cooking.
The steaming time depends on the size of the chicken pieces. If unsure, steam 1–2 minutes longer for the first attempt, then adjust based on the result.
This dish does not require long marination, but it’s essential to mix the chicken and seasoning thoroughly for at least 1 minute.