Sunday, 12 October 2008
This steamed chicken is one of my favourites since I was a kid. Not sure what this is called in chinese but I do know this is cantonese style and recipe of my mum. Various dried chinese vegetables are used such as shitake mushrooms, cloud ears, lily buds and red dates. All these dried vegetables are available from any chinese supermarket.
Recipe (enough for 3-4)
500g chicken (thigh or breast), cut into bite size
1 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp of grated ginger
pinch of ground pepper
2 - 3 tsp of sesame oil
1 tbsp chinese cooking wine or brandy (I prefer brandy)
1 tsp of sugar (optional)
2 tsp of cornflour
about 6 - 7 shitake mushroom
small handful of lily buds 金針
small handful of cloudears 雲耳 or woodear木耳
4 - 5 chinese red dates 紅棗
To prepare the dried vegetables, soak till soften. Cut shitake into strips. For the lily bud remove any hard part and tie into each into knot if you got time. Clean the cloudears or woodear to remove any grits, then cut or tear into small pieces. For the red dates, cut into small slivers, remove stone if there is any.
Mix chicken with the marinate and leave for about 20 minutes.
Mix the soaked vegetables with chicken, put this onto a pyrex or deep dish and steam for about 25 - 30 minutes.