Steamed Chicken with Black Fungus and Salted Fish
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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Straight from the steamer: the “soup” is so good!
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?
Ingredients
(Serves 2-3)
- 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.
marinade
- 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 sauceDirections
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.
Similar Recipes
- Sesame Oil Chicken
- Steamed D.O.M Chicken
- Steamed Chinese Herbal Chicken Soup
Who’s also cooking this
- Steamed Chicken with Salted Fish & Fungus by Piggy’s Cooking Journal
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{ 35 comments… read them below or add one }
This looks so apppppppppppppppppertizing!
omamamia! i can eat a lot of rice with this.
salted fish? must adddd. ps i love this plate too…
Hi! I’m cooking this for dinner! :D Lol. But I’m omitting the salted fish… :/ Hmm. I’m sure it’ll taste nice all the same! Cheers! :)
This is so simple and super yummy, more rice please..
You do such good classic dishes noobcook. I am with you on the simplicity but so flavoursome recipe.
Love this very much as my mum used to make them n oh how I miss her! Quick question, what type of salted fish do u use n how do u prepare it for cooking? Eg if it is dried salted fish, do u still rinse it before u dice it! Thanks!
I used the dried type commonly found at those stores selling dried Chinese goods (wet market/supermarket). For maximum taste, fry the salted fish bits in some oil until they become golden brown and crispy. Alternatively, I think roasting in an oven might work too. I’m a bit lazy so I just rinse the salted fish, dice and use it right away. I’ll add this note to the recipe since there have been some questions about it here and on facebook :)
Thanks so much Wiffy! I am going to be greedy here n ask for one more thing: will u consider posting a photo of the type of dried salted fish u used? There are quite a few types, and since I have never ever cooked salted fish b4, I’d really appreciate a picture so I know what to pick. Cheers!
Hi sorry I just finished my packet of salted fish. I’ll take a photo when I buy it again :)
Super! Tyvm! Can’t wait to try this dish!
Makes a fast and homey meal. I’ve enjoyed eating and making similar dish of this.
This dish is simply delicious, I can smell the fragrant from here.
This is one of my favourite dishes that my mom makes so often. I agree that it’s so easy yet so much of flavours!
Love the combination of flavours and its such a heritage dish. So homey and comforting. Love the retro plate too. Thhanks for sharing. I added your blog to my blogroll. I hope you don’t mind. Have a great week ahead! :)
Thanks for the link love. Just visited your blog, lots of good food there!
This is one of those cut-and-cook recipes I LUURVE. And it looks marvellously deliciously too.
oh yes, and I want to echo samantha’s question on how to use salted fish. my mother used to fry it i think, but it makes the whole kitchen smell. also, not sure how long i can store the salted fish after cooking it, since i am unlikely to finish a whole slice at one go.
hey, great to see u :) I replied samantha’s question. for storing, just weigh and cut out the amount you need. The unused salted fish can keep for a long long time and I kept mine in the freezer for maximum freshness. If you want to keep fried salted fish, I am quite sure they can keep well too for a few days in the fridge … after all, it is preserved food.
thanks! I think I will try coating it with a bit of oil and popping it into my toaster oven. hehe…when I feel hardworking enough one of these days.
This homely dish is also my family’s all-time favourite. My daughter is so into the black fungus as it absorbs all the flavour and goodies of the chicken. Thumbs up!
That’s a good idea to add salted fish. Yummy!
OMG Wiffy, this is so, so good! I would love to have some with a steaming bowl of rice. So good that I’ll probably make it this weekend.
I love the sinful version as it reminds me of the one my mom used to cook. Full of flavour and so appetizing to go with rice. ;)
Maybe I can try this dish (easy and tasty dish is for me) but I don’t have salted fish…maybe I can use some other alternatives?
you can skip the salted fish. just season with salt or light soy sauce to taste at the end :)
this is new to me but it sound delicious! and definitely something I would try making. :)
Hi, As per your directions no.3, how do i prepare the soup to pour over the chicken? Thanks.
I would like to know too!!!
Hi I’m so sorry for my late reply. Simply spoon the soup over the chicken, makes them moist and flavourful. apologies if this isn’t very clear in the recipe.
My late MIL used to cook this and she taught me once, but I forgot the condiments and haven’t been able to cook this dish for my hubby. I’m so glad that I found your recipe! If I omit the salted fish, do I have to substitute with more light soy sauce? My late MIL didn’t use salted fish when she cooked this dish.
no need to substitute first – still follow this base recipe, then when it is cooked, taste test the soup and season only then to taste with light soy sauce or salt :)
Hi again
Finally tried the recipe n the family loved it. But I must say I was stumped at one point. The marinade for the chicken- do u cook it together w the chicken or did u strain it? I wasn’t sure so I strained most of it. Pls clarify. I didn’t have that much gravy at the end.
Thanks!
I don’t have salted fish but I added a very small splash of fish sauce (the viet kind with the 3 crabs on the label) to the marinade which added the perfect amount of savory flavor!
Thanks sharing this fantastic recipe , And I’ve tried and had a lot of good comment after this dish being serve to a group of Fancy good friend , i’ll looking forward for your new recipe , keep up the good JOB thanks again
great to hear! thanks!