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Chrysanthemum Cordyceps Steamed Chicken

600 g boneless chicken thigh with cordyceps mushrooms, red dates, goji berries and tangerine peel.

RECIPES2026PUBLISHED
Chrysanthemum Cordyceps Steamed Chicken feature photograph
Chrysanthemum Cordyceps Steamed Chicken菊花虫草花蒸鸡
MOD.02 / 01

Tender chicken, golden cordyceps mushrooms, red dates and a little tangerine peel.

Chrysanthemum flowers go only into the steamer water, never onto the chicken plate. Layer the cordyceps mushrooms below and above the chicken, and keep the pieces spread in a single layer.

BATCH
600 g boneless chicken thigh
TIME
Steam about 15–18 min; check doneness
REST
Marinate 20–30 min

[ 01 / INGREDIENTS ]

Chicken and marinade

  • 600 g boneless chicken thigh, cut into bite-sized pieces
  • 1½ tbsp light soy sauce (22.5 ml)
  • 1 tbsp oyster sauce (15 ml)
  • 1½ tbsp Shaoxing wine (22.5 ml)
  • ¼ tsp white pepper
  • 1 tsp sesame oil (5 ml)
  • 5–6 slices ginger

Steaming ingredients

  • 60–80 g fresh cordyceps mushrooms
  • 4 red dates, pitted and halved
  • 15–20 goji berries
  • 1 small piece dried tangerine peel, soaked and finely sliced
  • About 6–8 dried food-grade chrysanthemum flowers — steamer water only

[ 02 / METHOD ]

  1. 01

    Marinate the chicken

    Mix the chicken with light soy sauce, oyster sauce, Shaoxing wine, white pepper, sesame oil and ginger. Cover and marinate in the refrigerator for 20–30 minutes.

  2. 02

    Prepare the toppings

    Rinse and drain the fresh cordyceps mushrooms. Pit and halve the red dates, briefly rinse the goji berries, and soak the tangerine peel until soft before slicing finely.

  3. 03

    Prepare the steamer

    Add enough water to the steamer, then add the chrysanthemum flowers to the water. Keep the flowers out of the chicken plate. Bring the water to a full rolling boil.

  4. 04

    Layer the plate

    Cover the bottom of a heatproof plate with half the cordyceps mushrooms. Spread the marinated chicken in a single layer. Add the remaining mushrooms, red dates, goji berries and tangerine peel.

  5. 05

    Steam over high heat

    Place the plate into the steamer only when the water is fully boiling. Cover and steam over high heat for about 15 minutes. A thicker layer may need 17–18 minutes or longer; check the thickest chicken pieces and continue steaming until fully cooked.

  6. 06

    Serve with the juices

    Carefully lift out the hot plate. Serve the chicken, mushrooms and their juices together with rice.

[ 03 / KITCHEN NOTES ]

KEEP IN THE SYSTEM

01

Flowers in the water

The chrysanthemum belongs in the steamer water only, not among the toppings.

02

Keep the chicken flat

Use a wide plate so the 600 g of chicken cooks evenly. Steaming time is a guide, not a guarantee of doneness.

03

Keep the same proportions

Use the 600 g boneless chicken version rather than counting chicken legs. 1 tbsp = 15 ml; 1 tsp = 5 ml.