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

1. 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.
2. After soaking, press a mushroom between your fingers — it should compress easily with no hard core remaining.
3. Slice chicken thigh into 1cm-thick pieces (thinner slices give more control over the final texture). Mix with marinade and rest for 15 minutes.
4. Lay chicken flat in a heatproof dish, place mushrooms on top, add ginger slices, and pour over 2 tablespoons of the mushroom soaking liquid.
5. Steam over high heat for 15–18 minutes (depending on thickness).
6. Remove and drizzle with a little light soy sauce to serve.

Adjusting for IDDSI Level

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 in Hong Kong

• Boneless chicken thigh: Available at Wellcome, PARKnSHOP, and wet market poultry stalls. Vacuum-packed boneless thigh is a convenient supermarket option.
• Dried shiitake (北菇/冬菇): Wellcome and PARKnSHOP both stock dried shiitake. For best quality, choose thick-capped mushrooms with natural white cracking patterns on the cap (花菇).

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.