Chicken Steamed with Black Mushrooms

This is another dish I have tried last weekend ....

Serves 4-6

Preparation time: 15 mins + 1 hour marinating time

Cooking time: 30-40 mins

Ingredients

1 chicken (about 1.5 kg) cut in serving portions, or 1 kg chicken pieces (breast, thigh and drumstick)

8 dried black chinese mushrooms, soaked in hot water 10 mins to soften, stems discarded

5 cm (2 in) fresh ginger, chopped

1 tablespoon water

2 tablespoons rice wine

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

1 teaspoon sugar

1 teaspoon salt

1 teaspoon ground white pepper

2 tablespoons finely sliced spring onions

Methods

1. Put the chicken and mushrooms in a heat-proof bowl with a lid.

2. Process the ginger and water in a spice grinder, or pound ginger in a mortar and mix with water to form a paste. Put the paste in a small sieve and press with the back of a spoon to extract the ginger juice.

3. Put the bowl inside a steamer filled with water, or place on a rack set in a deep saucepan half-filled with water. Steam over medium heat for 30-40 mins, until the chicken is cooked, adding a little more boiling water to the steamer every 10 mins. Transfer to a serving dish, garnish with spring onions and serve hot with plain rice.