Steamed Chicken with Mushrooms
Simple steps to follow:
Prepared all the ingredients.
In a big bowl, combined all the seasoning mixture together and add chicken, soaked shiitake mushrooms, wood ear mushrooms & lily flower.
Mix everything together. Cover and marinade for minimum 2 hours, or in the fridge if overnight.
Remove the marinade chicken & mushroom from the fridge to room temperature. Add in corn starch in the chicken and mushroom. Mix everything together.
Mix everything together and transfer the chicken & mushrooms to a deep plate or pie dish.
Set the steamer, bring the water to a boiling.
Then place the chicken & mushrooms in the steamer.
Steam over medium high heat for 10-15 minutes, until the chicken is almost cook. Turn off the heat, leave the chicken in the steamer for another 2 minutes. Remove the steaming dish from steamer.
Steamed Chicken with Mushrooms
(YIELD: Makes 2 servings)
Ingredients:
- Chicken breast (slice thinly) – 2 breast
- Dried shiitake mushrooms (soaked in hot water for 15 minutes and slice thickly) – 6 medium mushrooms
- Dried wood ear mushrooms (soaked for 15 minutes in hot water, rinse well) – 1/4 cup
- Spring onion (snipped with scissors according to your preferred length) – 1 stalk
- Corn starch – 1 tablespoon
Seasoning
- Oil – 1 tablespoon
- Sesame oil – 1/2 teaspoon
- Light soy sauce – 2 teaspoons
- Rice wine – 1 1/2 teaspoons
- Oyster sauce – 1 tablespoon
- Brown sugar – 1/2 teaspoon
- Sea salt – 1/4 teaspoon
- White pepper – 1/4 teaspoon
- Fresh ginger (finely chopped) – 1/2 teaspoon
- Water – 1/4 cup
Instructions:
1. Wash dried wood ear mushrooms & shiitake mushrooms. Rinse all separately under running water to ensure dirt or dust are rinsed. Soaked it separately with hot water for 10-15 minutes. Then squeeze excess water from the wood mushrooms and cut off the bottom of wood mushrooms aside.
2. Remove shiitake mushrooms from the water after softened. Squeeze out excess water and using a scissor or knife, cut the stems from the softened mushrooms. Then slice the mushrooms thickly. Set aside.
3. In a big bowl, combined all the seasoning mixture together and add chicken, soaked shiitake mushrooms, wood ear mushrooms & lily flower. Mix everything together. Cover and marinade for minimum 2 hours, or in the fridge if overnight.
4. Remove the marinade chicken & mushroom from the fridge to room temperature. Add in corn starch in the chicken and mushroom. Mix everything together and transfer the chicken & mushrooms to a deep plate or pie dish. Sprinkle spring onion on top of the chicken & mushrooms.
5. Set the steamer, bring the water to a boiling. Then place the chicken & mushrooms in the steamer.
6. Steam over medium high heat for 10-15 minutes, until the chicken is almost cook. Turn off the heat, leave the chicken in the steamer for another 2 minutes. Remove the steaming dish from steamer.
7. Serve warm with steamed rice.
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