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Cantonese style steam chicken

Prep Time 35 mins
Cook Time 35 mins
Total Time 1 hr 10 mins
Cooking Method:
Cuisine: ,
Difficulty: Intermediate
Servings: 4
Ingredients
  • 2 large chicken thighs (cut into bite size pieces)
  • 0.5 cup gingko nuts, deshelled and peeled (can also use frozen cooked gingko nuts)
  • 2 pieces black fungus (soaked in water and cut into bite sized pieces)
  • 4 pieces dried shitake mushrooms (soaked in hot water, washed and cut into halves)
  • 2 tbsp corn starch (heaped)
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce (add 1 more if desired)
  • 1 tbsp Hua Tiao cooking wine (add 1 more if desired)
  • 1 tbsp sesame oil
  • 0.5 cup chicken stock or water
  • 1 dash white pepper (to taste)
  • 10 stalks lilybuds (soaked, stem discarded and tied in a knot)
Instructions
    This is a video tutorial. Please watch the video below.
  1. 1
    1. Cut chicken thigh into bite sized pieces.
    2. Add 1 heaped tbsp corn starch, 1 tbsp sesame oil, 1 tbsp oyster sauce, 1 tsp light soy sauce, a dash of white pepper and 1 tbsp Hua Tiao / Shaoxing Wine to the cut chicken pieces.
    3. Mix well to season the chicken and set aside for 30 minutes.
    4. Drain the soaked dry ingredients and squeeze out excess water. Add the lily buds, fungus, mushrooms, gingko nuts to the chicken and mix well.
    5. Transfer to a deep steaming dish or casserole dish.
    6. Add 1/2 cup chicken stock or water to the ingredients. Add 1 more tbsp of corn starch (optional) and mix well.
    7. Bring to boil 1L water in a wok, just below the steam rack.
    8. Reduce heat to medium and steam for 30 minutes.
    9. Serve hot. Garnish with chinese coriander if desired.
Keywords: cantonese, steam, chicken, black fungus, lilybuds
Read it online: https://www.wokdiaries.com/recipe/cantonese-style-steam-chicken/
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