Steamed Chicken with Chinese Mushroom

• Produce

  • 10 Ginger sheds
  • 2 Green onions
  • 3 Shitake mushrooms, fresh
  • 1 handful Wood ear mushroom, dried

• Condiments

  • 1 Chili sauce
  • 2 tbsp Oyster sauce
  • 1 tbsp Soy sauce, light
  • 1/2 tbsp Soy sauce, dark

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 1/2 tbsp Sesame oil

• Other

  • Half of a whole chicken

Found on chinasichuanfood.com

Description

Ingredients

• Half of a whole chicken
• 1 handful dried wood ear mushroom
• 3 fresh shitake mushrooms, sliced
• Chili sauce for serving, I am using homemade Hunan style chopped chili
• 2 tablespoons oyster sauce
• 1 tablespoon light soy sauce
• ½ tablespoon dark soy sauce (if you want to dark the color)
• 2 green onions, white parts (keep the green ones for garnish)
• 10 ginger sheds
• 1 teaspoon salt
• ½ tablespoon sesame oil

Directions

• Cut chicken into chunks and then soak in clean water for around 30 minutes. Change the water twice during the process. Transfer out and drain.
• In a large bowl, mix the chicken chunks with all the marinating ingredients. Set aside to marinate for at least 30 minutes.
• Pre-soak the wood ear mushroom with clean water and slice the shitake mushrooms.
• Mix all the content together. Transfer to steamer and steam over high fire about 30 minutes or until you can easy insert a chop sticker in the chicken meat. You can steam this dish with steamed rice if the chunks are not too large. But you need to choose a longer cooking program to guarantee the steaming time.
• Transfer out and garnish some chopped green onions. Serve with any chili sauce you prefer and steamed rice.