Steamed Chicken with Mushrooms – Gai Thum Het

Have fun preparing this mushroom dish!

I N F O “Double steaming” is a Chinese cooking technique that allows for long cooking times without the ingredients becoming dry or tough. Long cooking allows flavors to develop and blend. Any well-seasoned meat or cured fish that can tolerate long cooking times will handle this way. In a variation of this recipe that has become one of my favorites, very good quality chicken is marinated in light soy sauce, salt and white sugar for 2 to 4 days. This strengthens the meat fibers and gives it a firm consistency, almost like cooked ham. Then the meat is washed and dried and steamed as described below.

You can peel the skin off the chicken before steaming, but in Thailand they love the strong flavor that the skin imparts to the clear soup. I think it’s best to steam the skin along with it, and then peel it off and skim off the fat after cooking. To do this completely, let the clear soup cool for at least half an hour. The skin and fat can then be left out and used to fry the crushed garlic.

Cooking the chicken in clear soup gives the broth a strong, well-rounded flavor, but many versions use just water, since the cooking produces a delicate, flavorful clear soup anyway.

P a g e Dried shiitake mushrooms abbrau

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