Hello everyone. I am KP Kwan from tasteasianfood.com. Today I’m going to show you how to prepare a quick and easy home-cooked food called steamed chicken with dried shiitake mushroom, along with black fungus and dry lily flowers.
If you are looking for Chinese recipe that is cooked in an ordinary Chinese household, this is one of the highlights. Let me show you how to prepare the steamed chicken. You can get the recipe by following the link in the description right below the video.
First, let me show you how to marinate a chicken. These are the chicken thighs that I’ve just got it from the market. I’ll leave the bone on as if most of the Chinese are doing. You have a choice to remove the bone if you want to.
It’s important to remove the skin dangling on the meat. If you do not remove the skin, you’ll find that the gravy is going to be very oily after steaming. Now we start to marinate the chicken. Oyster sauce, light soy sauce, Chinese rice wine, ginger juice, sesame oil and then some salt, sugar, ground white pepper.
Combine all the ingredients and marinate for at least one to two hours in the refrigerator. If you have the time, it is even better to marinate overnight. These are a dried mushroom I got it from the market this morning.
It is very dry so it needs to be rehydrated before use. What I have done was, I have put it in water overnight, and is now fully hydrated. It looks like this. It is now very soft, tender and is ready to use.
Cut away the stem of the mushrooms and then cut it into a few smaller pieces. Quarter it like this, for a smaller one, I can just cut it into half now. Let’s take a look of the second dry ingredients, the black fungus.
This is the black fungus that is still in the dry form. Again just like the mushroom, we need to rehydrate it. So I put it in the water, but this time I don’t need to soak it overnight, just about half an hour the black fungus will then absorb the water and expand to about three to four times of his size.
Then rinse it, cut it into smaller pieces and it’s ready to use. As for the dry lily buds, cut away both ends. For the lily bud that is long enough, tie a knot, it looks nice that way. Now put all of them in water.
Soak it for 15 minutes and the lily buds will then rehydrated, and is ready to use. Now we come to the last two dry ingredients: goji berry and the red dates. These are the dry goji berry and this one the red dates.
Put both of them in water, rehydrate for 15 minutes and is ready to use. Both of them had their unique flavor. Before we steam the chicken, cut a stalk of scallion into four to five centimeters long, and also cut a few slices of ginger and finely julienned.
Before steaming, add a tablespoon of cornstarch to the chicken and combine well. The cornstarch will make the chicken velvety smooth, at the same time thicken the gravy. Now transfer all the dry ingredients into the plates.
Make sure you squeeze out all the water of the dry ingredients before you put it onto the plate, otherwise, there will be too much water and the gravy will be very watery after steaming. Now arrange all the marinated chicken into the plate, single layer and pour all the remaining marinade into the plate too.
Then add the scallion sections and give it a mix. Ah! I nearly forgotten about the mushrooms! Add the mushroom too, and then add the finely cut ginger on top. Steamed the chicken over high heat for 10 minutes and then followed by another six minutes over low heat until the chicken is cooked.
Okay, it’s now ready. It’s time to serve and enjoy. Steamed chicken with mushroom is a common dish among the Chinese household, we call it 家常菜 which means everyday food at home. This is how I prepare the steamed chicken with Chinese shiitake mushroom.
I hope you like this video and please subscribe to my YouTube channel by clicking the subscription button, and give me a ‘like’. Until the next video, I will see you again. My name is KP Kwan. Bye for now.