Zucchini with Chicken and Shiitake
Steamer Recipes > Vegetables

Zucchini with Chicken and Shiitake

Zucchini with Chicken and Shiitake is rated 3.0 / 5 based on 2 votes.


Preparation Time: 10 minutes and 15 minutes soaking time
Cooking Time: 10-15 minutes


  • One teaspoon fresh ginger, peeled and grated
  • teaspoon Asian sesame oil
  • One teaspoon shaoxing wine
  • One tablespoon light soy sauce
  • One clove garlic, minced
  • Two tablespoons canned bamboo shoots, chopped
  • Two scallions (spring onions) finely chopped
  • 250 g (8 oz) ground chicken
  • One giant zucchini or Asian fuzzy melon, peeled
  • Two dried shiitake mushrooms

For the sauce

  • Two tablespoons oyster sauce
  • cup chicken stock
  • One medium red chili, seeded and finely chopped (optional)
  • Three teaspoons cornstarch (cornflour)
  • One teaspoon water
  • snow pea (mange-tout) shoots for garnish (optional)


  1. In a hot water, soak mushrooms for 15 minutes. Drain and gently squeeze out excess water. Get rid of stems and finely chop tops.
  2. Cut zucchini into 2.5 cm (1 inch) slices and scoop out seeds using a teaspoon.
  3. Mix mushrooms. scallions, chicken, bamboo shoots, soy sauce, garlic, wine, ginger and sesame oil in a bowl. Mixing well.
  4. Spoon 2 tablespoons chicken mixture into the centre of each zucchini slice, mounding the mixture 12 mm ( inch) above the slice.
  5. Put slices on individual pieces of parchment paper and place in a 30 cm (12 inch) steamer basket, bamboo steamer.
  6. Partially pour the pot or wok with water and bring to a rapid simmer. Put the steamer over water, cover and steam for 10-15 minutes until melon is tender.
  7. For the sauce, heat stock, chili and oyster sauce in a small saucepan. Combine water and cornstarch then stir in 1 tablespoon hot stock.
  8. Add remaining stock, stir thoroughly until thickened.
  9. Serve zucchini slices with sauce on a bed of garlic mashed potatoes or with a snow pea shoots.
From: www.foodsteamer.org