Ingredients
10 pieces of chicken mid wings
6 dried or fresh shitake mushrooms
1 pair of Chinese sausage
Marinade
1 tablespoon grated ginger
1 tablespoon green onions, finely chopped
1 tablespoon light soy sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon Chinese cooking wine (Shaoxing rice wine)
1 teaspoon sugar
1 teaspoon sesame oil
¼-½ teaspoon ground white pepper
1 tablespoon cornflour
2 tablespoon chicken stock
Method
- If using dried mushrooms, soak them in a bowl of boiling water overnight or until soft.
- Cut off the hard stem, slice the mushrooms diagonally and set aside
- Strain the soaking water into a bowl.
- Slice the sausages diagonally.
- Marinate the chicken wings with the marinade ingredients except the chicken stock and corn flour.
- Put the cornflour in a small bowl and pour a bit of the mushroom soaking water or chicken stock to make a thin paste.
- Mix well with the marinated chicken wings.
- Put the chicken wings in a glass or ceramic pie plate or similar type of dish.
- Cover and refrigerate for 1 hour.
- Spread the mushrooms and pieces of sausage on top.
- Put a steamer rack in the wok, add water to cover the rack and place the dish on the rack.
- Cover wok and steam on high heat for about 15 minutes. Check the water hasn't boiled dry. Check that the chicken is cooked. If not, steam another 5 minutes.
- Splash a bit of sesame oil on top of the meat.
- Place hot dish on a plate and bring to the table.
- Enjoy!
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