Sunday, January 29, 2012
北菇蒸雞 - Steamed Chicken with Shiitake Mushroom
Please read HowTo: Prepare 冬菇 - Chinese Dried Shiitake Mushroom before starting this.
Key: The key to this dish is not to let it overcook. The timing for steaming must be just right. For wings I found it just right around 12-15 mins depending on whether you can lay it out equally. It is also important to make sure your steamer is already steaming! (Unless your using electric ones)
Ingredients:
(Enough for 2-3 servings)
~500g of Chicken (Either Wings, Thighs, or Chicken pieces, preferably not breast - hard to make it smooth)
6-8 Dried Shiitake Mushrooms (冬菇 Must use dried ones, buy from Chinese groceries)
Light Soy Sauce (生抽)
Sesame Oil
Sugar
Salt
1 tsp Potato Starch
Chinese cooking wine
Preparation:
- First complete HowTo: Prepare 冬菇 - Chinese Dried Shiitake Mushroom
- Wash, clean, dry chicken meat
- Marinate chicken using Chinese cooking wine (~2 tbsp) for around 10 minutes
- Add in 1 tsp sugar, 1/2 salt, and ~2-3 tbsp of Light Soy Sauce (生抽)
- Add in 1 tsp of potato starch
- Place the chicken in a dish/tray that can be used by steamer
- Make sure each piece gets equal surface area, or some parts might not be cooked
- Lay the mushrooms on top of the chicken
- Steam for 15 mins (Varies depending size of piece and/or bones)
Images:
Enjoy!
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It was so juicy and smooth! I liked the flavor of your marinade! The wine and mushroom worked well to bring out the chicken flavor! yumyum!
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