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Light And Tender Mushroom Steamed Chicken Recipe

by Global Cookbook

Ingredients

1 Tbsp. Chinese rice wine (or possibly dry sherry) 1 Tbsp. oyster-flavoured sauce 2 tsp cornstarch 1 1/2 tsp soy sauce 1 tsp grated ginger 1/4 tsp sesame oil

4 x dry wood ear mushrooms 4 x dry black mushrooms 10 x dry lily bud flowers 2 tsp wolfberries 3/4 lb boneless skinless chicken cut bite size (breasts or possibly thighs)

Directions

1. Stir the wine, oyster-flavored sauce, cornstarch, soy sauce, ginger and sesame oil together in a small bowl till the cornstarch is dissolved.
2. For the Dish: Pour sufficient hot water over the black mushrooms, wood ear mushrooms, lily buds and wolfberries in separate bowls to cover them completely. Soak till softened, about 20 min. Drain the mushrooms, lily buds and wolfberries. Throw away the black mushroom stems. Slice the black mushroom caps and wood ears thinly. Cut the hard ends off the lily buds and tie each bud into a knot in its center.
3. Spread the chicken out in an even layer in a glass pie pan. Pour the sauce over the chicken and scatter the black mushrooms, wood ears, lily buds and wolfberries over the chicken.
4. Prepare a wok for steaming. Place the plate of chicken in the wok, cover and steam till the chicken is no longer pink in the center, about 20 min. Serve immediately, directly from the plate.
5. This recipe yields 4 servings.

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