Steamed Chicken and Shiitake Bowl

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Steamed Chicken and Shiitake Bowl

This Steamed Chicken and Shiitake Bowl with a spicy coriander sauce is perfect for when you’ve had a long day and need something easy and comforting to make.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Asian

Servings: people

Calories: 1009kcal

Author: Emily Roz

Ingredients

For the steamed chicken

4 chicken thighs roughly chopped
150g shiitake mushrooms sliced
2 garlic cloves minced
½ inch ginger minced
1 lemongrass stick, slice off top and stem, bash until broken to release aromas, finely chop
1 teaspoon ground black pepper
1 teaspoon flaky salt
½ teaspoon sugar
1 tablespoon light soy sauce
1 tablespoon olive oil

For the coriander sauce

1 red chilli
1 garlic clove
¼ inch ginger
1 lemongrass slice off top and stem, bash to release aromas
1 spring onion topped and tailed
25g coriander
100ml chicken stock
1 teaspoon flaky sauce
teaspoon sugar

What to serve with

2 portions rice

Instructions

Get yourself a deep flat bowl that will fit into your steaming pot and then add in your chopped chicken thighs, minced ginger, lemongrass, garlic, pinch of salt, grind of pepper, sugar, soy sauce, and olive oil. Give everything a really good mix. It should smell very aromatic and delicious already!
Put a circular rack or a small, heatproof bowl upside down at the bottom of a large saucepan or pot with a lid. Carefully pour boiling water into the pot until it reaches about three-quarters of the way up the sides of the rack or bowl. This setup will keep whatever you're steaming elevated above the water level.
Place your chicken bowl into the pot on top of your steaming implement and add the lid onto your pot. Place on medium heat and steam for 15 minutes.
Meanwhile, place all of your sauce ingredients into a blender and blend until smooth. Taste and season accordingly.
After 15 minutes, carefully remove the steamed chicken from the pot, or you can leave it in there if it's too hot and serve from there.
Ladle the steamed chicken juices out of the bowl and into a separate bowl. Add 2-3 tablespoons of the coriander sauce (more or less depending on your spice tolerance). Give it a mix and taste and adjust.
Serve up your steamed chicken with rice and then pour over your coriander sauce. Top with spring onions and enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up to see them!

To double quantity: This recipe can be doubled to make the dish for 4 people.

Top tips:

Make sure you have at least 2 inches of water in the base of your pot when steaming, as you don't want the water to evaporate completely and then burn your pot!
Choose a pot that is large enough to easily place your bowl into the pan and take it out - you'll want around 2 inches either side of each bowl so you can reach in with a kitchen towel and get it out without burning yourself.

Nutrition