By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
300 cal · 520 min
Steamed Chicken and Shiitake Mushrooms
Recipe GLPRfd4e98cc448cb7
Tender steamed chicken pieces combined with earthy shiitake mushrooms, fragrant ginger, and aromatic Sichuan peppercorns. This light, protein-rich dish is seasoned with rice wine and finished with a drizzle of chili oil and fresh scallions for a perfectly balanced meal.
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Ingredients
2 pounds chicken wings or drumsticks, chopped into 2-inch pieces
1 tablespoon kosher salt
1 teaspoon ground white pepper
6 dried shiitake mushrooms, broken into small pieces
2 inches ginger, peeled and cut into 1/4-inch rings
1 tablespoon rice wine
4 scallions, finely sliced
2 teaspoons ground Sichuan peppercorn
2 teaspoons chili oil
Directions
Pat the chicken pieces dry with paper towels. In a large mixing bowl, toss the chicken with kosher salt and ground white pepper until evenly coated.
Arrange the seasoned chicken pieces in a heatproof bowl or on a steamer plate. Scatter the broken shiitake mushroom pieces and ginger rings over the chicken.
Drizzle the rice wine over the chicken and mushroom mixture, stirring gently to distribute the aromatics.
Bring water to a boil in a steamer pot or large pot with a steaming rack. Place the bowl or steamer plate on the rack and cover with a lid.
Steam the chicken for 25 to 30 minutes, until the internal temperature reaches 165°F and the meat is cooked through. The mushrooms will soften and release their umami flavors into the cooking liquid.
Carefully remove the bowl from the steamer. Taste and adjust seasoning if needed. Top with the sliced scallions, sprinkle with ground Sichuan peppercorn, and drizzle with chili oil.
Serve immediately while hot, spooning the flavorful steaming liquid over the chicken and mushrooms.
Comments
The stated 520 minutes is a red flag that masks the true commitment: active prep and steaming time is perhaps 20 minutes, but the ingredient list suggests this recipe was developed elsewhere and the timing was never tested in Charlotte. Shiitake mushrooms are available at Harris Teeter and Kroger year-round but cost $8–12 per pound, and Sichuan peppercorn plus quality chili oil will require a trip to an Asian market or a special online order since no major Charlotte chain stocks both reliably. The chicken itself is cheap and plentiful, and the dish reheats reasonably well, making it sound for a second dinner. Watch for: budget the Asian-market run as a real errand, and confirm whether that 520-minute figure is a data error or includes something like overnight marinating that the ingredient list does not mention.
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