STEAMED CHICKEN WITH CHINESE MUSHROOMS

Serves 4–6

Preparation & cooking time: 25–30 mins & marinating time.

The chicken should be chopped through the bone into small bite-size pieces. Use thighs and drumsticks rather than breasts for this dish.

675g (1½lb) chicken meat

1 teaspoon caster sugar

1 tablespoon light soy sauce

1 tablespoon Chinese rice wine

2 teaspoons cornflour

3–4 dried Chinese mushrooms, soaked (see Glossary)

1 tablespoon finely shredded fresh ginger root

salt and pepper to taste

sesame oil to garnish (optional)

Chop the chicken through the bone into small bite-size pieces and marinate in the sugar, soy sauce, wine and cornflour for 25–30 minutes. Squeeze dry the mushrooms, discard any hard stalks and thinly shred.

Place the chicken pieces on a heat-proof plate, arrange the mushroom and ginger shreds on top. Garnish with salt and pepper and sesame oil. Place the plate on the rack inside a hot steamer and cook over a high heat for 20 minutes. Serve hot.

hancheng

See author's posts