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Ingredients
Serves 4-6 people
- 1 1/2lb (675g) chicken thighs or drumsticks are best for this dish.
- 1 teaspoon caster sugar
- 1 tablespoon light soy sauce
- 1 tablespoon chinese rice wine
- 2 teaspoons cornflour
- 3-4 tinned chinese straw mushrooms, or fresh shiitake mushrooms
- 1 tablespoon finely shredded root ginger
- salt and pepper
- sesame oil to garnish
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Method
| Chop the chicken through the bone into small bite size pieces and marinate in the sugar, soy sauce, wine and cornflour for 30 minutes. If you are using tinned mushrooms squeeze them dry, remove the stalks and thinly shred. You may alternatively use fresh shiitake mushrooms. Place the chicken pieces on a heat proof plate, with the mushroom and ginger shreds arranged on top. Garnish with salt and pepper and sesame oil. Place the plate on the rack inside the hot steamer and cook over a high heat for 20-30 minutes until cooked through. Serve Hot. |
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© Gavin McArdell 1997-2008. All rights reserved.
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