Chinese recipe : Steamed Chicken with mushroom and Black Fungi

 

 Chicken

1 whole

 Chinese Mushroom

40 g

 Black Fungi

50 g

 Preserved Turnip (cut into fine long strips)

30 g

 Ginger

30 g

 Spring Onion (Chopped)

3 sprigs

 Coriander (Chopped)

3 sprigs

 

 

 Seasonings

 

 Constarch

2 tbsp

 Oil

1 tbsp

 Sugar

1 tsp

 Light Soy sauce

2 tbsp

 Salt

1/2 tsp

 



1. Cut off the chicken skin. Then wash the chicken.


2. Cut chicken into pieces. Then, set it aside to drain for 1 hour (Otherwise, it may cause too much juice after steaming)


This video shows the procedure for cutting Chicken.


 

3. Soak the Chinese mushroom to soft. And cut off the stems. Then, cut it into halves.


4. Shred the Preserved Turnip and Ginger.


5. Soak the Black Fungi to soft. Then, boil it in boiling water for 3 minutes. Then rinse and set it aside to drain.


8. Mix chicken with 2 tbsp of constarch.


9. Mix the Oil, Sugar, Light Soy sauce and Salt in a bowl. Then, mix it with chicken, Preserved Turnip and Ginger.


10. Add Chinese mushroom and mix them well. (Tips : Do not mix soy sauce with Chinese mushroom directly. It may cause sour taste)


11. Bring water to boiling. Steam chicken for 10 minutes. After 10 minutes, stir chicken for evenly steaming.

Then, add Black Fungi. Cover by lid again and steam it for another 10 minutes. (Tips: For easier stirring the chicken, add Black Fungi after the chicken is stirred)


 

12. After 10 minutes, add chopped Spring onion and Coriander.