Tuesday, April 21, 2015

Steamed Chicken with Mushrooms 杂菇蒸鸡

Given a choice, I would rather braise chicken and bittermelon than steam them (Steamed Chicken with Bittermelon) as the bittermelon seem to have taken over other flavors in Steamed Chicken with Bittermelon. Perhaps the steamed recipe needs to be improved in terms of marrying all the flavors to make it more balanced. It is perfectly fine for our family's taste buds but for those who are still averse to bittermelon, Steamed Chicken with Bittermelon is definitely not a dish to start with.

It has been a while since I cook steamed chicken, without the bitter-melon and I wanted to revive the taste memory of steamed chicken - the natural flavors of organic chicken lightly marinated then steamed, ready in about 30 minutes.

Steamed Chicken with Mushrooms 杂菇蒸鸡
Four kinds of mushrooms - oyster, woodear, enoki and beech (can also add in some fresh shiitake mushrooms)
7-8 organic chicken drummettes, marinated and set aside for at least 30 minutes

[Marinade]: 1/2 tbsp organic light soy sauce, 1 tbsp cooking wine (Japanese sake), 1 tsp toasted sesame oil, pinch of ground white pepper and salt, 2 thin slices of ginger cut to matchsticks
 1-2 tbsp gojiberries re-hydrate in cooking wine (Japanese sake) for at least 15 minutes for them to plump up

Directions: Prepare the wok/pot for steaming. Before steaming, assemble the mushrooms with the marinated chicken and add the gojiberries on the chicken, and drizzle remaining sake (used to hydrate gojiberries) over the chicken and mushrooms. Steam on medium-high heat for about 30minutes till chicken is cooked.

Sharing with Little Thumbs Up Event - Theme for April 2015 is Chicken, organized by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

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