Steamed Chicken with Black Fungus

Name: Steamed Chicken with Black Fungus
Prep time: 10 min
Cook time: 25 min
Ingredients: 2 boneless (500 grams) whole leg chicken (2只去骨鸡腿（500克）); 4 cloves garlic, minced (4瓣蒜，切碎); 1/4 teaspoon salt (1/4 茶匙盐); 1.5 tablespoon light soy sauce (1.5汤匙生抽); pinch of sugar (少许糖); 10 grams ginger, julienned (10克姜，切丝); 1 teaspoon cornstarch (1茶匙玉米淀粉); 15 grams goji berries (15克枸杞); 1 piece (15 grams) large black fungus (1个（15克）黑白背木耳); 5 tablespoon Shaoxing wine (5汤匙绍兴酒); few drops of sesame oil (几滴芝麻油); 2 sprigs spring onion, chopped into cubes (2 根葱，切成小丁)

Jump to Recipe Print Recipe

Prep Time: 10 minutes | Cook Time: 25 minutes | Soaking Time: 15 minutes | Marinating Time: 30 minutes | Servings: 2

This steamed chicken with black fungus recipe gives you tender, juicy chicken in a light fragrant savoury broth, with a pleasant chew from the black fungus and a touch of natural sweetness from the goji berries.

Equipment

Bamboo Steamer — Amazon

What Is Black Fungus?

Black fungus, also called wood ear, is a dark, gelatinous mushroom that grows on tree bark across East Asia. It has almost no flavour on its own, but it has a distinct chewy, slightly crunchy texture that soaks up whatever sauce or broth it’s cooked in. I like to use the bigger pieces, black on one side and light brown on the other. It’s sold dried at most Asian grocery stores and needs to be soaked in water until soft before cooking. Nowadays you can get it from the supermarket. You can buy from Shopee and Lazada.

Ingredients You’ll Need

Serves 2

2 boneless (500 grams) whole leg chicken (2只去骨鸡腿（500克）)

Marinate (腌料)

4 cloves garlic, minced (4瓣蒜，切碎)
1/4 teaspoon salt (1/4 茶匙盐)
1.5 tablespoon light soy sauce (1.5汤匙生抽) (buy from Shopee, Lazada and Amazon)
pinch of sugar (少许糖)
10 grams ginger, julienned (10克姜，切丝)
1 teaspoon cornstarch (1茶匙玉米淀粉)
15 grams goji berries (15克枸杞) (buy from Shopee, Lazada and Amazon)
1 piece (15 grams) large black fungus (1个（15克）黑白背木耳) (buy from Shopee or Lazada)

Additional Seasoning (调味料)

5 tablespoon Shaoxing wine (5汤匙绍兴酒)
few drops of sesame oil (几滴芝麻油) (buy from Shopee, Lazada and Amazon)

Garnish (装饰)

2 sprigs spring onion, chopped into cubes (2 根葱，切成小丁)

Close-up of steamed chicken thigh pieces with wood ear black fungus and goji berries

How to Make Steamed Chicken with Black Fungus

Step 1 — Prep the Chicken and Black Fungus

Clean the chicken thoroughly with water. Remove any red clots. Soak the black fungus in water until soft, about 10 to 15 minutes. Once softened, remove the hard stem (if any). Then cut it into small strips.

Step 2 — Marinate the Chicken

Add the minced garlic, salt, light soy sauce, sugar, ginger, and cornstarch to the chicken and mix well.

Step 3 — Add the Goji Berries and Black Fungus

Rinse the goji berries clean, then add them to the chicken along with the soaked, cut black fungus. Mix well again and let it marinate for 30 minutes.

Step 4 — Season and Steam

Transfer the chicken to a heatproof plate and spread it out in a single layer. Add the Shaoxing wine and a few drops of sesame oil. Once the water in your steamer comes to a boil, steam the chicken on high heat for about 20 to 25 minutes, or until the chicken is fully cooked through.

Tip: Spread the chicken out in a single layer instead of piling it up. This helps the steam reach every piece evenly so nothing is left undercooked.

Step 5 — Garnish and Serve

Garnish with the chopped spring onion before serving.

Macro shot of tender steamed chicken with julienned ginger and black fungus in savory sauce

Tips for the Best Steamed Chicken with Black Fungus

Use the bigger black fungus pieces. They’re black on one side and light brown on the other, with a thicker, chewier bite than the smaller pieces.

Soak the black fungus until fully soft. This takes about 10 to 15 minutes. If it’s still stiff in the centre, give it a few more minutes before cutting.

Let the chicken marinate for the full 30 minutes. This gives the garlic, ginger and light soy sauce enough time to soak into the meat before steaming.

Spread the chicken in a single layer before steaming. This helps the steam reach every piece evenly so the chicken cooks through at the same rate.

Steamed chicken with black fungus and goji berries garnished with chopped spring onion

What to Serve with Steamed Chicken with Black Fungus

This pairs well with a bowl of steamed white rice to soak up the broth. For a fuller meal, add a light soup or vegetable side, like:

Frequently Asked Questions

How long should I soak black fungus?

About 10 to 15 minutes in water, until it’s soft enough to cut into strips.

How long do I steam chicken with black fungus?

About 20 to 25 minutes on high heat once the water is at a full boil, or until the chicken is fully cooked through.

Is black fungus safe to eat?

Yes, dried black fungus is safe once it has been soaked and cooked properly. Avoid soaking it for too long at room temperature, and discard it if it develops slimy texture.

Do I need to add Shaoxing wine?

It’s not essential, but it adds a subtle fragrance to the broth. The dish will still taste good without it, just slightly less aromatic.

What can substitute Shaoxing wine with?

You can replace with chicken stock.

How do I store leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat by steaming again until warmed through.

Tried this recipe? Leave a comment below and let me know how it turned out! Don’t forget to tag @ruyiasianrecipes if you share it on social media.

You Might Also Like:

Steamed Chicken with Black Fungus

Prep Time10

Cook Time25

Soaking Time15

Servings: 2 servings