Steamed Chicken with Lup Cheong & Chinese Mushroom

Ingredients:

- 1 lb of chicken, cut into small pieces - I used chicken wings (flat)
- 4 or 5 dried shitake mushrooms
- 1 pair of Chinese sausage

Marinade:

- 1 tbsp ginger, minced
- 1 tbsp green onions, minced
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Chinese cooking wine
- 1 tsp of sugar
- 1 tbsp cornstarch
- 1 tsp of sesame oil
- 1/2 tsp of ground white pepper



How to...

1.Soak the mushrooms in a bowl of boiling water until soft. Cut off the hard stem, slice the mushrooms and set aside.

2. Strain the soaking water into a bowl. Slice the mushrooms and sausage diagonally.

3. Marinate the chicken with the ingredients except the cornstarch for 15 to 30 minutes.

4. Put the cornstarch in a small bowl and pour a bit of the mushroom soaking water to make a thin paste.

5. Mix well with the marinated chicken wings.

6.Put the chicken wings in a glass or ceramic pie plate or similar type of dish.

7. Spread the mushrooms and pieces of sausage on top. Put a steamer rack in the wok, add water to cover the rack and place the dish on the rack. Cover wok and steam on high heat for about 15 minutes. Check the water hasn't boiled dry. Check that the chicken is cooked. If not, steam another 5 minutes.

8. Splash a bit of sesame oil on top of the meat once cooked.


you can reduce the chinese sausage to 1 stick for a slightly "healthier" version.

bring the usual lazy me, i marinated the meat overnight for more flaovur and added in the cornstarch together as well.
i steamed the vegetables in the same plate as it can also absorb the sauce at the same time.
(actually is less pots/pans to wash!)