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
Can I use wild cordyceps or cordyceps militaris?
Both work. Use a few whole wild cordyceps, or a small handful (5-10 g) of cordyceps militaris, which is the common everyday choice for steaming.
How long do I steam the chicken?
Steam bone-in pieces over high heat for 20-25 minutes, until cooked through and the juices run clear. Thicker pieces may need a little longer.
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.
