Steamed chicken with cordyceps is a light, savory dish you can make in about half an hour: marinate bone-in chicken pieces, scatter rinsed cordyceps, ginger and goji on top, and steam 20-25 minutes until cooked through. It is a fresher, quicker alternative to a long double-boiled soup, which makes it a good choice for warm summer evenings. Here is how to make it.
Key takeaways
- Use about 500-600 g bone-in chicken pieces, cut small so they steam evenly.
- Marinate 20-30 minutes with light soy, sesame oil, a little cornstarch and ginger.
- Rinse the dried cordyceps; use a few whole wild cordyceps or a small handful (5-10 g) of cordyceps militaris.
- Steam over high heat 20-25 minutes, until the juices run clear.
- Ginger is welcome here as a savory aromatic; cordyceps tastes mild, earthy and umami.
What you need
Ingredients (serves 2-3)
- 500-600 g bone-in chicken (thighs or a cut-up half chicken), chopped into bite-size pieces
- A few whole dried cordyceps, or a small handful (5-10 g) of cordyceps militaris
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 4-5 thin slices fresh ginger, plus a little julienned ginger to top
- 1 tablespoon goji berries, rinsed
- Optional: 2-3 soaked shiitake, a sliced scallion, a splash of rice wine
Method
- Marinate: Toss the chicken with soy sauce, sesame oil, cornstarch, sliced ginger and optional rice wine. Let it sit 20-30 minutes.
- Prep the cordyceps: Rinse the dried cordyceps briefly under cool water. If you use cordyceps militaris, give it a quick 5-minute soak and keep the soaking water to spoon over the dish.
- Assemble: Spread the chicken in a single layer on a heatproof plate. Scatter the cordyceps, goji, julienned ginger and shiitake on top.
- Steam: Set the plate in a steamer over high heat and steam 20-25 minutes, until the chicken is cooked through and the juices run clear. Thicker bone-in pieces may need a few extra minutes.
- Finish: Scatter scallion over the top and serve hot with rice.
Tips
- Cut the chicken into similar-size pieces so everything cooks evenly.
- Cordyceps militaris (the bright orange, finger-like kind) is a common, budget-friendly choice for steaming; a few whole wild cordyceps work too.
- Prefer a soup? See our double-boiled cordyceps chicken soup.
Learn more in how to use whole wild cordyceps and our cordyceps militaris kitchen guide. Shop Wild Cordyceps and Cultivated Cordyceps.
Frequently asked questions
Is ginger allowed in this dish?
Yes. In a savory cordyceps dish, ginger is a standard aromatic. We only avoid ginger in sweet bird's nest, where ginseng is preferred.
