Steamed Chicken with Dried Shitake Mushroom

Dried Shitake Mushroom are one of the most versatile ingredients in Chinese cuisine. It enhances the flavors of soup and braised dishes, and its fragrance goes well with a variety of meat, especially chicken. Its meaty texture has becomes a favorite of vegetarians.

Ingredients:

 
¾ - 1 lb chicken, choped into small pieces, best with bones
4 - 6 dried shitake mushroom
a few sliced of ginger, cut into thin strips
3 sprigs of green onion, sliced into about 1 inch strips

 

Chicken Marinade

   2 tbsp soy sauce
½ tbsp oyster sauce
½ tbsp sugar
2 tsp Chinese cooking wine, Shao Shing Wine
2 tsp corn starch
½ tsp white pepper
1 tbsp vegetable oil
1 tsp of grated ginger
 

Procedures:

Cooking Time:10 - 15 minutes

 
1.  Soak Shiktake mushrooms in warm water until it is soft, about 20 to 30 min.
2.  Slice mushrooms into about 1/8 inch strips.
3.  Marinade chicken for about 15 min.
4.  Add mushroom to chicken, mix well
5.  Transfer chicken into a deep dish, such as pasta bowl or soup bowl, so chicken pieces are not overlapping.
6.  Steam chicken over hot water for about 20 min. Stir once half way through.
7.  Serve with steam rice.
 

    Note:
    Chinese steamed dishes never touch water. Heat of the boiling water is the agent to cook the dish. Since steam does not carry flavors, a variety of dishes can be cooked at the same time without affecting the individual flavors of each dish.

    If you don't have a bamboo steamer, heat up about 1 to 1 ½ inch water in a deep pan. Put a steam separator into the pan and put your dish inside.
    Both Bamboo Steamers and Steam Separators are available at our store