Friday, September 7, 2007
This is a home dish. In restaurants, they would make it fancier by steaming the chicken whole, then debone it, chop into small neat pieces and arrange alternating slices of chicken and cooked (western) ham, then pour a ginger-soy sauce gravy over. The two dishes are totally different in taste because of the different types of ham used and the method of cooking. I'm taking the easy way out.
Steamed Chicken With Chinese Ham N Mushrooms
1 corn-fed chicken, chopped into small pieces
10 dried chinese (shiitake) black mushrooms, soaked and halved
70 g Chinese jinhua ham, in thin slices
1 T fine ginger strips
1/2 t salt & 1/4 t white pepper
1 1/2 T cornflour
1 T shaoxin wine
1 1/4 T light soy sauce
1/4 t sugar
1/2 T sesame oil
2 T water
1. Mix everything together in a heat-proof plate/pan, tidy up the mushrooms and chicken, cover and leave in the fridge for at least 1 hour (time it so the dish is served hot).
2. Steam at high heat for 25 to 30 min. Serve hot with plain rice.