Wednesday, September 17, 2014

Steamed Chicken with Cong Cao Hua

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

  1. Mix chicken and marinade ingredients in a steaming bowl. Cover and leave to marinade for one hour or more.
  2. Mix together all other ingredients with chicken.Steam on medium low heat for about 20 mins or until chicken is cooked.

No comments:

Post a Comment