Recipe • Steamed Chicken with Shiitake
I have to step on the "cooking brake" and focus more on revising with Lil K. But also cannot don't cook for the entire week, right? #MotherWorries
There are also those days during the school holidays whereby we'll be out for playdates or on days when I simply don't wanna do any major wipe down of the kitchen!
Dishes like this Steamed Chicken with Shiitake will be perfect.
Marinate the meat in the morning and leave it in the fridge. Cook a simple soup and leave in the thermal pot. When it's dinner time, I can just shout "Open Rice lah!" 😃😃😃
Kindly do not claim recipe as your own. Thank you!
1 Large Chicken Thigh(boneless & skinless), chopped to smaller pieces
2 Chicken Wings(separate drumlet & mid wing), discard wing tip
5 fresh Shiitake (mushrooms), halved
1 TBS Wolfberries (reserve 1 TBS of the soaking water)
2 Slices Ginger, julienned
2 stalks Spring Onion, sectioned
1 TBS Oil
1 TBS Hua Diao wine *Optional
Coriander for garnish
1 tsp grated Ginger
1 clove Garlic, sliced
3/4 tsp Sugar
1 TBS Oyster Sauce
1 TBS Light Soy Sauce
1 TBS Hua Diao wine
1 tsp Sesame oil
2 tsp Cornflour
•Add all the seasonings, except cornflour, to the chicken. Mix well.
•Add in cornflour & mix thoroughly.
•Arrange chicken pieces on deep dish (suitable for steaming) and scatter julienned ginger over the meat.
•Bring marinated chicken to room temperature before steaming (about 45mins/1hr).
•Wash mushrooms & soak briefly in water.
•Rinse wolfberries & soak them in some warm water. Strain the wolfberries and reserve 1 tablespoon of the water for use later.
•Arrange mushrooms and wolfberries on the chicken. Drizzle 1 tablespoon of oil, 1 tablespoon of the wolfberries water and top with spring onion.
•Prepare steamer and bring the water to a fierce boil. Steam chicken on medium-high heat for 20mins.