Low-Fat Fujian Steamed Minced Meat Sauce
A light and savory Fujian-style steamed meat dish made with lean chicken, shiitake mushrooms, and dried scallops. Naturally fat-free and packed with umami.
This traditional Fujian recipe focuses on clean, nourishing flavors without the need for added oil. By using rehydrated shiitake mushrooms and dried scallops, the lean chicken breast becomes incredibly tender and flavorful. It is a perfect, wholesome main course that serves beautifully over a bowl of steaming white rice.
Ingredients
- 300 g chicken breast, minced
- 3 dried shiitake mushrooms, rehydrated
- 10 g dried scallops, rehydrated
- 2 eggs
- 2 slices ginger
- 2 stalks scallion
- 1 tsp salt
- 1 tsp zero-calorie sweetener
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- to taste chopped scallions for garnish
Instructions
- 1Soak dried ingredients
Place the dried shiitake mushrooms and dried scallops into separate bowls filled with warm water. Allow them to soak until they are soft and rehydrated.
Tip: Use warm water to speed up the rehydration process. - 2Prepare ginger-scallion water
Place sliced ginger and chopped green onions into a bowl of water. Use your hand to squeeze and rub the aromatics in the water to infuse it with their flavor.
Tip: This infused water helps remove any gamey smell from the chicken breast. - 3Prepare the chicken base
Place the ground chicken breast into a large mixing bowl. The key to this dish is using lean chicken breast for a clean and light texture.
Tip: Ensure the chicken is ground finely for the best texture in the final dish. - 4Incorporate aromatics
Pour the prepared ginger-scallion water into the stand mixer bowl with the minced chicken. This liquid will help keep the chicken mixture moist.
Tip: If you dont have ginger-scallion water, you can use clear water and add minced ginger and scallions directly. - 5Season the mixture
Add salt, zero-calorie sweetener, light soy sauce, dark soy sauce, and an egg to the minced chicken in the mixer bowl. Mix everything thoroughly until well combined.
Tip: Adjust the seasoning to your personal taste preferences. - 6Prepare mushrooms
Once the shiitake mushrooms are rehydrated and soft, use kitchen scissors to chop them into small, manageable pieces before adding them to the chicken mixture.
Tip: Scissors are the easiest tool for quickly dicing the mushrooms. - 7Prepare the Scallops
After soaking the dried scallops in warm water until soft, use your hands to shred them into fine pieces. This helps them incorporate evenly into the meat mixture, ensuring flavor in every bite.
Tip: If the scallops are very firm, you can use scissors to make the initial cuts before shredding them by hand. - 8Combine Ingredients
Add the prepared chopped shiitake mushrooms and shredded scallops into the bowl containing the seasoned chicken mince mixture. Use the stand mixer to thoroughly combine all the ingredients until well incorporated.
Tip: If you dont have a mixer, you can mix vigorously by hand with chopsticks or a spatula to achieve the same consistency. - 9Bind the Mixture
Crack an egg directly into the bowl with the meat mixture. Use a pair of chopsticks to stir and fold the egg into the meat until it is fully absorbed and the mixture becomes smooth and cohesive.
Tip: Adding an egg helps improve the texture of the steamed chicken, keeping it tender and preventing it from becoming too dry.
