Home-styleEasy 35 min serves 2

Cordyceps Flower Steamed Chicken

Name: Cordyceps Flower Steamed Chicken
Total time: 35 min
Yield: 2 servings
Cuisine: Home-style
Ingredients: boneless chicken thigh; dried cordyceps flowers; fresh ginger; light soy sauce; Shaoxing wine

虫草花蒸鸡 · chóng cǎo huā zhēng jī

家庭快手版 · Home version: Family version uses fresh chicken thigh (not breast) and no MSG—just natural umami from cordyceps flowers and ginger. Restaurant versions often add cornstarch slurry for gloss, but home cooks skip it for cleaner texture.

My aunt in Foshan used to soak dried cordyceps flowers overnight before steaming them with chicken thighs—she said it kept her voice clear during Cantonese opera rehearsals. I still use her bamboo steamer, worn smooth by decades of steam.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More chicken recipes →Quick & Easy Healthy & Light

Ingredients

boneless chicken thigh去骨鸡腿肉🛒 local300 g
dried cordyceps flowers干虫草花🏮 asian15 g
fresh ginger鲜姜🛒 local20 g
light soy sauce生抽🏮 asian15 ml
Shaoxing wine绍兴酒🏮 asian10 ml

boneless chicken thigh: Cut into 2.5 cm cubes; avoid breast—it dries out

dried cordyceps flowers: Available at Asian grocers or online; substitute dried shiitake if unavailable (see note)

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Instructions

1Soak dried cordyceps flowers in 100 ml warm water for 20 minutes until plump and golden. Reserve soaking liquid.
泡发虫草花
🔍 Look for 20 分钟 · 20 minutes
Visual: 虫草花变软、微透光，散发淡淡泥土清香Flowers are soft, slightly translucent, and release a mild earthy aroma
You know it's right when: 指尖轻捏无硬芯No hard centers remain when pinched
2Pat chicken pieces dry. In a bowl, combine chicken, minced ginger, light soy sauce, Shaoxing wine, and 1 tsp of the reserved cordyceps soaking liquid. Mix gently—do not overwork.
腌制鸡肉
🔍 Look for 5 分钟 · 5 minutes
Visual: 鸡块均匀裹上泛琥珀光泽的酱汁Chicken is evenly coated with glossy, amber-tinted marinade
You know it's right when: 碗底略见酱汁渗出Liquid pools slightly at bottom of bowl
3Drain soaked cordyceps flowers, squeeze gently to remove excess water, then scatter over marinated chicken in a heatproof dish (e.g., ceramic or glass). Pour remaining soaking liquid evenly over top.
铺料淋汁
🔍 Look for 2 分钟 · 2 minutes
Visual: 金黄虫草花嵌于粉红鸡块之间；液体约没过食材1/3高度Golden flowers nestle between pinkish chicken cubes; liquid covers ~1/3 of height
You know it's right when: 表面无干涸区域No dry patches visible on surface
4Place dish in a wok or pot fitted with a steamer rack. Bring water to a vigorous boil, then reduce heat to medium-high. Cover tightly and steam for 18–20 minutes.
上锅蒸制
🔍 Look for Medium-high 18–20 分钟 · 18–20 minutes
Visual: 蒸汽持续从锅盖缝隙溢出；盘面有轻微冒泡Steam rises steadily from lid seam; dish surface shows gentle bubbling
You know it's right when: 竹签插入鸡块，流出汁液清澈无血水Chicken juices run clear when pierced with chopstick
5Turn off heat. Let stand, covered, for 3 minutes before serving. Garnish with thinly sliced scallion greens.
焖制装盘
🔍 Look for 3 分钟 · 3 minutes
Visual: 表面泛柔光；掀盖时蒸汽缓缓升腾Surface glistens with light sheen; steam lifts slowly as lid is removed
You know it's right when: 无生腥气；气味清甜微土香No raw odor remains; aroma is sweet-earthy and clean

Tips

· Use boneless chicken thigh—it stays tender and juicy even if steamed slightly longer.
· If cordyceps flowers aren’t available, substitute 10 g dried shiitake (soaked, stems removed) + 1/4 tsp white pepper for depth.
· Do not stir after placing in steamer—disturbing layers breaks steam circulation.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide