Steamed Chicken with Salted Fish
Steamed chicken with salted fish & black fungus is an unbelievably easy dish to prepare and the taste is so satisfying. The “soup” as a result from steaming tastes incredibly 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 want a homely meal effortlessly.
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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. If you don’t have salted fish 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?
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