Zheng Ji (Cantonese Steamed Chicken with Shiitake and Ginger)
Tender chicken steamed over shiitake and ginger until silky, with a clear, savoury juice to spoon over rice.
- Time45 min
- LevelEasy
- Costabout £2.56 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Soak the shiitake in 200 ml of hot water for 20 minutes. Squeeze them out, keeping the soaking water, then slice the caps, discarding the stalks.
20 min - 2
Mix the chicken with the tamari, sherry, cornflour, sugar, white pepper and sesame oil. Stir in the mushrooms and half the ginger and leave for 15 minutes.
15 min - 3
Tip everything onto a heatproof shallow dish with 3 tbsp of the mushroom water (leaving any grit behind), spreading it in a single layer.
- 4
Set the dish in a steamer over simmering water, cover and steam for 18 minutes, until the chicken is white right through and the juices are clear.
18 min - 5
Heat the oil in a small pan until shimmering. Scatter the remaining ginger and spring onion over the chicken and pour the hot oil on top so it sizzles.
- 6
Serve straight away with steamed rice, spooning the juices over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.