Every Singaporean Chinese should have a version of this steamed chicken with mushroom. Some families add dates, and others different kinds of mushrooms.  But they are all delicious and considered our comfort food.

I like mine drenched in rice wine, and infused with sesame oil.

Steamed Chicken with Mushroom



1kg Chicken wings or thigh cut into bite size preferably bone-in and skin-on

5 medium sized mushrooms soaked in hot water for 30 minutes, stalk removed and sliced thinly

1 thumbsize Ginger, shredded

Dates (optional)


1 serving of my Oriental sauce

1 teaspoon Corn flour


  1. Season chicken in seasoning and set aside for about 20 minutes.
  2. Heat the water for the steamer until it comes to a rolling boil.
  3. Place chicken, skin down, on a porcelain plate, and top it with the mushroom and ginger.
  4. Put the plate into the steamer and steam covered for 15-20 minutes, until the juices from the chicken runs clear.
  5. Serve immediately with rice.