Ginger, Mushroom Steamed Chicken
Ingredients:
4 chicken thighs with dumbsticks or about 900g chicken pieces include breast , removed skin and fat, cut into smaller size
10 dried shiitake mushroom removed stems, soaked in hot water for twenty minutes
2 tablespoon finely diced ginger
2 tablespoon rice wine or DOM or XO
1 tablespoon soy sauce
1 tablespoon mushroom sauce
1 tablespoon sesame oil
1-2 teaspoon sugar (up to your own preference, I used 1 teaspoon)
1 pinch salt
half teaspoon ground white pepper (preferred freshly ground)
1 scallion, chopped finely
Method:
1. Put the chicken and the mushroom in a heat-proof bowl with lid.
2. Add the diced ginger, rice wine, soy sauce, mushroom sauce, sesame oil, sugar and pepper over the mushroom and chicken. Massage the chicken well with the sauce and refrigerate it for at least an hour. (If marinate overnight, do not put all the wine, leave some to put in when cooking)
3. Put the whole bowl into a steamer and steam over medium heat for about 35 to 45 minutes by adding in more boiling water to the steamer at 10 minutes interval. When cook, transfer to a serving dish, add the scallions and serve hot with rice.
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