Steamed Chicken with Black Fungus
(WOOD EAR)EASY 45 MINUTES
• ½ chicken or 1 chicken leg quarter
• 10g dry black fungus (wood ear)
• 20g dry citron daylily
• 3 shiitake mushrooms
• 6 slices of ginger
• ½ tsp chicken powder
• 1 tbsp finely chopped shallots
• 1 tsp sugar
• ½ tsp pepper
• ½ tbsp oyster sauce
• 1 ½ tbsp soy sauce
• 2 tsp ginger juice
• 1 tbsp cooking oil
• ½ tsp cornstarch
• 1 tsp sesame oil
• 1 tbsp cooking wine
1 Remove skin from chicken, chop into bite size pieces.
2 Soak dry black fungus, dry shiitake mushrooms and dry daylily in a bowl of water to rehydrate.
3 Remove the hard part of the stalk on the daylily and tie a knot. Slice mushrooms. Remove the hard stalks of the black fungus, tear into small pieces.
4 Boil 2 cups of water in a pot. Put in 2 slices of ginger to boil the black fungus for 2 minutes to remove the earthy smell.
5 Cut 4 slices of ginger into fine narrow strips. Set aside for later use.
6 Add chicken powder, shallots, oyster sauce, 1 tbsp soy sauce, sugar and pepper, mix well with chicken. Then add cornstarch, 1 tsp sesame oil, 1 tbsp cooking wine. Mix chicken well and marinate for 15 minutes.
7 After 15 minutes, place chicken, dry daylily, mushrooms, & black fungus onto the plate. Add ½ tbsp soy sauce and 2 tsp ginger juice. Mix well. Marinate for another 10 minutes. Add 1 tbsp oil, mix well and sprinkle with ginger strips.
8 Add 6 cups of water to the steamer or wok. Boil water with high heat, then steam chicken for 12 minutes on medium high heat.
9 Dish up. Serve hot.