Every Singaporean Chinese should have a version of this steamed chicken with mushroom. Some families add dates, and others different kinds of mushrooms. But they are all delicious and considered our comfort food.
I like mine drenched in rice wine, and infused with sesame oil.
Steamed Chicken with Mushroom
Ingredients
- Ingredients:
- 1 kg Chicken wings or thigh cut into bite size preferably bone-in and skin-on
- 5 medium sized mushrooms soaked in hot water for 30 minutes stalk removed and sliced thinly
- 1 thumbsize Ginger shredded
- Dates optional
- Seasoning:
- 1 serving of my Oriental sauce
- 1 teaspoon Corn flour
Instructions
- Season chicken in seasoning and set aside for about 20 minutes.
- Heat the water for the steamer until it comes to a rolling boil.
- Place chicken, skin down, on a porcelain plate, and top it with the mushroom and ginger.
- Put the plate into the steamer and steam covered for 15-20 minutes, until the juices from the chicken runs clear.
- Serve immediately with rice.
