1/2 free range chicken - chopped into pieces
handful of fresh black fungus
handful of cong cao hua - soaked and drained
3 dried shitake mushrooms - soaked, drained and shredded
1 knob ginger - julienned
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp yellow wine
1 tsp sesame oil
1 tsp cornstarch
- Mix chicken and marinade ingredients in a steaming bowl. Cover and leave to marinade for one hour or more.
- Mix together all other ingredients with chicken.Steam on medium low heat for about 20 mins or until chicken is cooked.