Steamed chicken and mushroom go really well together and steaming chicken with mushroom produces chicken meat that is tender and the chicken juice is particularly flavoursome. I like to add some black fungus to give the dish some crunch.
Black fungus is sometimes called wood ear or cloud ear. It is a mushroom that is dark brown to black and is said to provide some health benefits but I eat it for the crunch. You can find black fungus in Chinese grocery shops.
Steaming is a healthy way of cooking food – it allows the steamed products to keep their shape, colour, taste and juice. There are several other good reasons for eating steamed food: no or less oil is used, it’s quick and easy, no oil fumes, no smoke, no mess and easy cleaning.
- 400 gm chicken meat preferably with bone attached (cut into chunks)
- 2 Chinese mushrooms (soaked in hot water for a few minutes)
- 5-6 black fungus (soaked in hot water for a few minutes)
- Thumb size ginger (peeled and cut into strips)
- 1 teaspoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon soya sauce
- 1 teaspoon dark soya sauce
- 1/2 teaspoon salt
- Dash white pepper
- 2 teaspoons oil
- 1 tablespoon fried onion
- 3 tablespoons water
- 1 teaspoon corn flour
- garnish with coriander, celery or spring onion
1. Mix all ingredients together in a deep dish.
2. Steam at high heat for 20 minutes. Garnish with coriander, celery or spring onion before serving.