Steamed Chicken with Shitake Mushrooms 北菇蒸滑雞

Ingredients

• 400 g Boneless chicken meat ((or bone-in chicken))
• 4 Shiitake mushrooms
• 1 Chinese pork sausages (, sliced into 5mm thick pieces)
• 1 Chinese liver sausages (, sliced into 5mm thick pieces)
• 2 stalks Green onions (, 5 cm pieces)
• 2 slices Ginger
• ½ tsp Salt
• ¼ tsp White pepper powder
• 1 tbsp Shaoxing wine
• 1 tbsp Oyster sauce
• 1 tbsp Light soy sauce
• ½ tsp Dark soy sauce
• 1 tsp Cornstarch
• 1 tbsp Sesame oil

Steps

1. 1

   Night before, soak 4 dried shitake mushrooms You can also use fresh shitakes but they won’t be as flavourful as the dried ones

2. 2

   Debone chicken

3. 3

   Add 1 tbsp Shaoxing wine, 1 tbsp oyster sauce, 1 tbsp light soy sauce, ½ tsp dark soy, ½ tsp salt, ¼ tsp white pepper powder and 1 tsp cornstarch. Mix well.

4. 4

   Add 1 tbsp sesame oil and mix well again

5. 5

   Remove the stems of the shitake mushrooms and discard. Slice the shitake mushrooms in half and add them to the chicken Slice them at a slant to thin out the thick part so that they cook faster

6. 6

   Slice the Chinese sausages, ginger and green onions and add to the chicken. Mix well

7. 7

   Place everything onto a plate for steaming

8. 8

   Steam at high for 13 minutes for boneless chicken and 16 minutes for bone-in chicken These times are designed for chicken that is spread out in one layer on a plate with a higher lip edge

9. 9

   When time is up, check for doneness

10. 10

    Serve when done