fragrant steamed chicken

This recipe is for a truly classic home-style dish that has survived the Chinese diaspora to reach all corners of the globe. Its enduring appeal is easy to understand: the chicken is beau-tifully tender, everything is mixed then steamed in the one dish, and it is self-saucing, mak-ing it the perfect partner for steamed rice.

Serves 44 dried Chinese mushrooms pinch granulated sugar 300g skinless, boneless chicken thighs, cut into 3cm strips 2 slices ginger, cut into very fine matchsticks 1 tsp cornflour 14 tsp salt 14 tsp granulated sugar large pinch ground white pepper 34 tsp light soy sauce 1%2 tsp vegetable oil 1 tsp sesame oil add an exotic(see here) 10g gum choi (golden needle vegetable) 5g mook yee(wood ear mushrooms) 1 Soak the Chinese mushrooms in a bowl of hot water with the sugar for 30 minutes, then drain.

Remove and discard the stalks and cut each cap into three strips. If adding an exotic: pinch off and discard the hard end of the gum choi, soak in a bowl of hot water for 30 minutes then drain.

Soak the mook yee in a separate bowl of hot water for 30 minutes, then drain.

2 Combine all the ingredients in a steam-proof dish, including the mushrooms and drained gum choiand mook yee, if using, along with 1 tablespoon water. Cover and chill for at least 20 ninutes.

 3 Steam for 10 minutes over a vigorous boil, then serve.

qingquang

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