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01-15-2012, 12:13 PM
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#11
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Assistant Cook
Join Date: Dec 2011
Posts: 43
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Thanks spork.
Yes, 30 minutes steaming is enough since the chicken legs are cut in pieces, so they cook quicker than whole chicken legs.
If you use thighs, you might want to cut them smaller; or steam for longer, like 40 minutes.
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01-15-2012, 06:30 PM
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#12
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 5,480
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it looks awesome
__________________
You are what you eat.
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01-15-2012, 09:31 PM
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#13
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Head Chef
Join Date: Jan 2011
Location: Los Angeles
Posts: 1,836
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Nice job Savory writing up the recipe and taking your pictures. I hope to do as well some day.
I wish I could come over and try your cooking. I'm sure all your guests love it.
__________________
temporary notice: member name changed, still the same Greg
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01-15-2012, 10:13 PM
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#14
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Head Chef
Site Moderator
Join Date: Jan 2011
Location: Peyton, Colorado
Posts: 1,760
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Quote:
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Originally Posted by Dawgluver
Yes, got the first pic, and it is beautiful!
I still get an error msg for the others, but it may be because of the iPad.
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It may be the iPad because the iPhone gives me an error message on the same pictures.
__________________
 No matter where I serve my guests, it seems they like the kitchen best!
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01-16-2012, 02:55 PM
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#15
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Assistant Cook
Join Date: Dec 2011
Posts: 43
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Thanks Charlie.
Greg, indeed this is one of the dishes that I serve guests with! It's well received among my guests. Thank you!
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Steamed Chicken with Shitake Mushroom and Ham
Savory
As I have mentioned in another post, I would like to share this recipe where chicken is marinated with soy sauce and corn starch first, then steamed with shitake mushroom. Hope you will find it interesting.
[B]
Steamed Chicken with Shitake Mushroom and Ham
[/B]
This is one of my favourite ways to cook chicken.
Dried shitake mushroom is preferred over fresh ones due to its stronger aroma. Chinese ham has a delicate texture and it tastes a little like Virginia Ham.
There is no salt in this recipe, since soy sauce and oyster sauce give enough saltiness.
Cooking wine is used in marinade to remove the pungent odor of chicken. If you do not have it, it's ok. Ginger does the same job. Just use a bit more ginger.
Preparation time: 15 minutes
Cooking time: 30 minutes
Makes 4 servings
[B]Ingredients[/B]
[SIZE=2]Chicken drumsticks, chopped[/SIZE] -- [SIZE=2]8[/SIZE]
[SIZE=2]Dried mushroom[/SIZE] [SIZE=2]-- 5[/SIZE] [SIZE=2]
Chinese ham, sliced[/SIZE] -- [SIZE=2]5 or 6 slices[/SIZE]
[SIZE=2]Soy sauce[/SIZE] -- [SIZE=2]2 tbsp[/SIZE]
[SIZE=2]Cooking wine[/SIZE] -- [SIZE=2]1 tbsp[/SIZE]
[SIZE=2]Oyster sauce[/SIZE] [SIZE=2]-- 2 tbsp[/SIZE]
[SIZE=2]Cornstarch[/SIZE] -- [SIZE=2]2 tbsp[/SIZE]
[SIZE=2]Ginger[/SIZE] -- [SIZE=2]4 slices[/SIZE]
[B]Steps[/B]
[LIST=1]
[*] Mix soy sauce, cooking wine, oyster sauce, and corn starch. Make sure there is no starch lumps. Marinade chicken with the mixture for at least one hour, or overnight.
[*] Soak dried mushroom in warm water for at least 30 minutes. Heat water in a double steamer until boiling.
[*] When the mushroom is soft, remove from water, and cut into thin slices.
[*]Arrange chicken, mushroom, and ham in a shallow dish. Place ginger slices evenly.
[*]When the water is boiling, place the dish in the double steamer and steam for 30 minutes.
[/LIST]
Enjoy! :chef:
3 stars
1 reviews
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