Steamed Chicken with Shiitake Mushroom | IDDSI Level 5-6 Care Food Recipe
Steamed Chicken with Shiitake Mushroom | IDDSI Level 5-6 Care Food Recipe
IDDSI Level 5-6 | 45 minutes | Medium
Why Steamed Chicken with Shiitake
Steamed chicken with shiitake mushroom (北菇蒸雞) is a beloved Hong Kong home dish. With a few key adjustments, it is well-suited for people with mild dysphagia:
- Chicken thigh rather than breast — thigh meat has more intramuscular fat and stays moist and tender after steaming; breast meat can become dry and stringy, which is harder to swallow safely
- Adequately rehydrated shiitake reaches Level 5-6 texture (can be cut with a fork)
- The savoury sauce keeps the food moist and prevents it sticking in the mouth
Ingredients (1 serving)
- 120g boneless, skinless chicken thigh
- 2–3 dried shiitake mushrooms (北菇/冬菇)
- A few slices of ginger
- A few spring onion sections
Marinade:
- 1 teaspoon light soy sauce
- 1/4 teaspoon dark soy sauce
- 1/4 teaspoon sugar
- 1 teaspoon cornstarch
- A few drops of sesame oil
- 1 teaspoon cooking oil
Method
- Soak dried shiitake mushrooms in cold water for at least 2–3 hours (overnight is best), until fully soft and swollen. Remove stems, reserve soaking water.
- After soaking, press a mushroom between your fingers — it should compress easily with no hard core remaining.
- Slice chicken thigh into 1cm-thick pieces (thinner slices give more control over the final texture). Mix with marinade and rest for 15 minutes.
- Lay chicken flat in a heatproof dish, place mushrooms on top, add ginger slices, and pour over 2 tablespoons of the mushroom soaking liquid.
- Steam over high heat for 15–18 minutes (depending on thickness).
- Remove and drizzle with a little light soy sauce to serve.
Adjusting for IDDSI Level
| IDDSI Level | Adjustment |
|---|---|
| Level 6 (Soft and Bite-Sized) | Follow recipe as above; cut into 1.5cm cubes before serving |
| Level 5 (Minced and Moist) | After steaming, shred or finely chop chicken into pieces no larger than 4mm; finely chop mushrooms to match |
Texture Test
Fork pressure test (Level 5): Fork side easily cuts through chicken; mushroom pieces separate equally easily under fork pressure.
Fork pressure test (Level 6): Food can be cut with fork or spoon and can be mashed with tongue and palate.
Safety Note
Check carefully for bones after cooking — even labelled “boneless” thigh may contain small residual bones. The dish should remain moist throughout; if the chicken feels dry, add a light cornstarch glaze (mix 1 teaspoon cornstarch with 3 tablespoons of the steaming liquid, heat until thickened, drizzle over).
Sourcing Outside Hong Kong
For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:
- United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
- United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
- Canada: T&T Supermarket (national chain), local Asian markets
- Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
- Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
- Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)
Fresh chicken (whole or boneless): available at Asian butchers; Wing Yip and H Mart stock Cantonese-preferred free-range varieties.
If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.
Nutrition
Approximately 200 kcal per serving, 25g protein. Chicken thigh provides iron alongside protein; shiitake mushrooms contain B vitamins and beta-glucan polysaccharides supporting immune function. The starchy sauce also adds calories — useful for elderly with poor appetite.