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.
Steamed Chicken with Shitake Mushroom and Ham
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
Chicken drumsticks, chopped
Dried mushroom -- 5
Chinese ham, sliced
-- 5 or 6 slices
-- 2 tbsp
-- 1 tbsp
Oyster sauce -- 2 tbsp
-- 2 tbsp
-- 4 slices
- 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.