I was craving this dish so badly that I knew I just had to make it. Before when I used to live with the folks back at home, I wouldn’t crave this dish since I would normally eat it about once a fortnight. Just recently it just hit and I felt the craving for my dad’s steamed chicken. I rang my dad and asked him for the recipe. Dad being dad stated to just cut up chicken and just add soy sauce. So helpful -_- but that’s how dad and older generations cook without recipes just everything within their heads and they somehow make it happen.
I played around with the flavouring and I had a clear idea what the taste could be like and deduct this recipe. I am not sure the exact origin of this dish. I think it might be Cantonese dish (please correct me if i’m wrong). This dish is very comforting and it’s lovely on a perfect cold night and great for winters. I am actually not a huge fan of chicken unless it’s deep fried or coated with some super sauce but this dish is comforting and makes me happy. It’s my reminder of home and makes me miss my father’s cooking heaps. Believe it or not my Dad wears the chef hat rather then the mother unit. Bless dads! They are truly under appreciated!
I have tested it about 4-5 times since I couldn’t get the seasoning right. It was quite bland and watery in the beginning. I realise the large amount of cornflour definitely helped with the thickening in the end. I think because its gets steamed over a long time lots of water runs into the chicken. Sourcing the ingredients is quite easy as a trip to the Asian grocery. In the end I am quite happy with this recipe and hope you will get to try it as well.
Serves 2-4 as a side dish
6 black fungus/woodear mushrooms/dried fungus
3 large or 5 large dried shiitake mushrooms
10 lily flowers/buds – cut off woody stems – you can also tie these in a knot I usually don’t
4 boneless chicken thighs – chopped into 2 cms cubes. Make sure it’s not the “chicken chop version”
ginger about 5cm in size – cut in matchsticks or sliced
1/4 cup of cornflour (use a little less if you prefer the sauce to be watery rather then thick)
2.5 tablespoons of water
1/4 cup of soy sauce (use a little less if you prefer it to not be so salty)
1 tablespoon of shao xiang wine
2 teaspoon of sesame oil
1 teaspoon of brown sugar
a dash of white pepper
salt to taste
1. Soak black fungus, Shiitake mushrooms and lily flowers for at least half an hour with hot water separately . Usually if I plan this dish in advance, I would soak them a day beforehand, this makes it very soft to eat.
2. Mix the cornflour and water together.
3. Add the cornflour mixture to the rest of the marinate sauce and pour over the chicken. Leave to for about 30 minutes – 1 hour to marinate.
3. After 30 minutes wash the fungus,shiitakes and lily flowers.
4. Cut off stems from Shiitakes mushrooms and sliced the fungus and shiitakes mushrooms.
5. Place the chicken on a plate of a steamer on medium heat and add the black fungus, mushrooms, lily flowers and ginger on top
6. About 20 minutes into the cooking process – lift the lid of the steamer and carefully start mixing everything together.
7. Steam for another 20 minutes and serve with rice