The minimalist recipe for “Steamed Chicken with Shiitake Mushrooms & Tofu,” from Pig Pig’s Corner, became a steaming experiment, for me. I don’t know if I’ve ever dared to “steam” meat, but here it was. And steaming the chicken atop tofu seemed so cute. My steaming pot smelled great as it simmered.

I doubled the amounts in this recipe, to make 4-6 servings. I actually went “over” my amounts for the chicken, mushrooms, and tofu, and later realized I should have tripled the amount of marinade, because I would have enjoyed a saucier dish. And my marinade needed some salt or some soy sauce. I marinated my ingredients for 4 hours 30 minutes. I did not search for a tube of Japanese egg tofu, and instead used a block of super-firm tofu. I also replaced the Shaoxing wine with 4 Tbsp. of a 2009 Argentinian Torrontes, although I should have used a marsala instead. I did use a chicken-bouillon/gravy powder. The oyster sauce and the toasted sesame oil definitely contributed to my great steaming scent.

I was clever enough to serve this dish with some fried rice. There’s something to this “steamed meat/veggie/tofu” thing. It deserves more attention.

Skinless, Boneless Chicken Breasts (1.10 lbs.) = $5.96
Shiitake Mushrooms (.72 lb.) = $5.57
Super-Firm Tofu (20 oz.) = $2.92

RECIPE: steam your marinated meat and vegetables
marinate for an hour or more, but cook in less than 30 minutes
the condensed oyster flavor of oyster sauce is boosted by the intensity of toasted sesame oil and wine, to embellish the moist chicken, mushrooms, and tofu

Next time, I’ll make the “Almond and Parmesan Baked Tilapia,” from, along with the “Tuscan Kale with Shallots and Crisp Salami,” from See my meal when you come back to my site soon.