Steamed Chicken with Black Fungus
Prep time
Cook time
Total time
A healthy dish of steamed chicken dish with black fungus, dried lily buds and dried shiitake mushrooms.
Author: Yvonne Oh
Recipe type: Chicken Recipes
Cuisine: Chinese
Serves: 4
Ingredients
- 450 g fresh on-the-bone chicken - washed and cut into small pieces
- 10 g black fungus - soaked till soft enough to cut off hard stems. Then shred into smaller pieces.
- 15 g dried lily buds - tied into a knot and soaked till soft for about 15 minutes
- 5 dried red dates - cut into smaller pieces and remove seeds
- 6 dried shiitake mushrooms - soaked till soften and cut off the hard stems
- 30 g ginger - peeled and julienned
- 1 tbsp goji berries (optional)
- 5 tbsp water
Ingredients for Marinade:
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tbsp Shaoxing wine or ginger wine
- 1 tbsp sesame oil
- ½ tsp corn flour
- Salt - to taste
- Some pepper
Instructions
- In a large bowl, mix chicken, black fungus and mushrooms with the marinade ingredients for at least 30 minutes.
- Prepare your steamer. Fill a wok/pot with about ⅓ water and bring it to a boil.
- Meanwhile, add the rest of the ingredients into the bowl of marinated chicken and mix well.
- Arrange them in a single layer on a wide steaming plate and steam on medium-high heat for about 15 to 20 minutes or until chicken is cooked.
- Serve hot.
Cooking Notes
The longer you marinade the chicken, the more flavorful it will be. You can marinade the chicken and leave it overnight in the fridge if you wish.
Recipe by Souper Diaries at https://souperdiaries.com/steamed-chicken-with-black-fungus/