Steamed Chicken Tenderloin and Hiratake Mushroom (Lemon & Cheese)
A healthy, low-calorie recipe where chicken tenderloins and plenty of Shimofuri Hiratake mushrooms are wrapped in aluminum foil and steamed in a frying pan. By pounding the chicken tenderloins to make them tender, the flavors of the meat and mushrooms concentrate perfectly. You can enjoy two flavor variations: refreshing lemon and rich, savory cheese.
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🍳 Cooking Flow
Slice the lemon and pound the chicken tenderloins flat using a bottle wrapped in plastic wrap. → Place hand-torn Hiratake mushrooms on aluminum foil and top with seasoned chicken tenderloins. → For the lemon version, add lemon slices and olive oil; for the cheese version, add cheese, then seal the foil. → Place the foil packets in a frying pan with 100ml of water, cover, and steam over medium heat for 10 minutes. → Open the foil, sprinkle with green seaweed (aonori), and season with salt to taste.
Cooking Steps
Brief Cooking Order
Slice the lemon and pound the chicken tenderloins flat using a bottle wrapped in plastic wrap. → Place hand-torn Hiratake mushrooms on aluminum foil and top with seasoned chicken tenderloins. → For the lemon version, add lemon slices and olive oil; for the cheese version, add cheese, then seal the foil. → Place the foil packets in a frying pan with 100ml of water, cover, and steam over medium heat for 10 minutes. → Open the foil, sprinkle with green seaweed (aonori), and season with salt to taste.
Introduction
A healthy, low-calorie recipe where chicken tenderloins and plenty of Shimofuri Hiratake mushrooms are wrapped in aluminum foil and steamed in a frying pan. By pounding the chicken tenderloins to make them tender, the flavors of the meat and mushrooms concentrate perfectly. You can enjoy two flavor variations: refreshing lemon and rich, savory cheese.
Step 1
Thinly slice 1/4 of the lemon.
Step 2
Arrange the chicken tenderloins on a cutting board, cover with plastic wrap, and pound with the bottom of a bottle until thin (this makes them tender without removing the tendons).
Step 3
Spread out a piece of aluminum foil and cover with Hiratake mushrooms torn into bite-sized pieces by hand (about 1.5–2 packs worth).
Step 4
Season both sides of the pounded chicken tenderloins quite generously with seasoned salt and pepper, then place them on top of the mushrooms.
Step 5
[Lemon version] Place lemon slices on top of the chicken, drizzle lightly with olive oil, and wrap tightly with the aluminum foil so there are no gaps.
Ingredients List
Important Notes
Pounding the tenderloins breaks the fibers, keeping them moist and incredibly tender without needing to remove the tendons. 💡 Be careful not to over-pound as they might break apart.
By layering plenty of Hiratake mushrooms underneath, they absorb all the chicken juices, resulting in a delicious finish. ✨
Cooking in a toaster oven for 10–15 minutes is also possible. If steaming in a pan, check the water level occasionally to prevent it from evaporating completely. ⚠️
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