金针木耳冬菇蒸鸡 Steam Chicken with Dried Lily flower, Black Fungus and Mushroom

This is one of my favourite, simple yet delicious dish.

You can prepare this in advance and steam it when you are cooking the rice. Easy easy....

Ingredients:

500 gm Chicken with bone (cut into 1 inch pieces)

Ginger (sliced or julienne)

Spring onion (cut into 1 inch length)

10 gm Dried lily flower (金针)

10 gm Dried black fungus (木耳)

5 gm Dried shitake mushroom (冬菇)

Seasoning:

2 tbsp Oyster sauce

2 tbsp Soy sauce

1/2 tsp sugar

2 tbsp Chinese wine

1 tbsp Sesame oil

Salt & pepper to taste

1 tbsp Corn flour + 5 tbsp water

Method:

1. Mix all ingredient into a big mixing bowl. Let it rest for 30 minutes or so.

2. Pour it into a deep dish.

3. Steam over high fire for 20-30 minutes.

4. Serve with steam rice. The gravy is so yummy with just plain steam rice......

P/s:

1. I prefer to use drumstick, thigh and wing part, but you can also use chicken breast.

2. You may also use boneless chicken (300gm, cut into slice or chunck), and shorten the cooking time.