Steamed Chicken with Black Fungus and Salted Fish
This is an unbelievably easy dish to prepare and the taste is so satisfying. I almost cried when I drank the “soup” because it tastes so rich and wholesome. Some call it the essence of chicken, but I like to call it the essence and goodness of home-cooked food. The ingredients like sesame oil, ginger, Chinese wine and soy sauce are common items found in an Asian pantry, so I can cook this often and with ease. This is definitely my to-go dish whenever I feel lazy to cook but still prefer to eat home-cooked food. As I am writing this, I am planning to cook it again this week – I really love this homely dish very much.
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This recipe is really flexible. Besides Hua Tiao/Shao Hsing wine, you can also experiment with other types of hard liquor such as D.O.M, X.O or Brandy. If you don’t have black fungus, you can use other types of mushrooms or even fresh ones. I added some salted fish for extra deliciousness but if you don’t have it or if you prefer a healthier version, you can omit it. The taste will still be good. I mean, how can any dish with ginger, sesame oil and wine possibly go wrong?
- 1/2 chicken or chicken thigh, cut to small pieces
- 3 slices ginger, stacked and sliced thinly
- a small handful of dried black fungus, soaked in hot water, drained and cut to strips
- 20g dried salted fish*, diced
* note about salted fish: For maximum taste, fry the diced salted fish in some oil until they become golden brown and crispy. Alternatively, you may roast them in an oven. If you are feeling lazy, just rinse the salted fish, dice and use it right away.
- 1 tbsp sesame oil (reduce the amount if you want less “heaty”)
- 1 tbsp Chinese wine (Hua Tiao/Shao Hsing)
- 1/2 tbsp ginger juice (grate ginger and squeeze the pulp)
- 1 tsp light soy sauce
1. Combine chicken with marinade ingredients in a deep plate. Refrigerate covered for at least an hour if possible.
2. Scatter sliced ginger, cut fungus and diced salted fish over the chicken.
3. Steam at high heat for about 30-40 minutes, until the chicken is cooked. Drizzle some soup over the chicken and serve with white rice.
Who’s also cooking this
- Steamed Chicken with Salted Fish & Fungus by Piggy’s Cooking Journal
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