Cantonese steamed chicken is an easy, relatively quick dish to make. Chinese dried black mushrooms add an earthy flavor to this recipe. It's a great choice for family meals or even the occasional dinner party.
- 4 to 6 Chinese mushrooms (medium sized, dried)
- 1 1/2 pounds assorted chicken pieces (bone-in)
- 1/4 teaspoon salt
- Pepper (to taste)
- 1 1/2 tablespoons soy sauce
- 1 tablespoon Chinese rice wine (or dry sherry)
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 1/2 tablespoons cornstarch
- 2 slices ginger (shredded)
- 1 green onion (or spring onion, or scallion, diced)
Soak the dried mushrooms in a bowl of warm water for 20 minutes, or until they have softened. Squeeze out the excess water, cut the stems off the mushrooms, and thinly slice. Reserve 1 tablespoon of the mushroom soaking liquid.
Use a heavy cleaver to chop the chicken through the bone into bite-sized pieces. Place in a heatproof bowl and add the 1/4 teaspoon of salt, pepper, 1 1/2 tablespoons of soy sauce, 1 tablespoon of rice wine or sherry, 1 teaspoon of sugar, 1 teaspoon of sesame oil, reserved mushroom liquid, and 1 1/2 tablespoons of cornstarch. Allow to marinate while bringing water to a boil for steaming.
Place the bowl on a rack in a pot for steaming or in a steamer such as a bamboo steamer in a wok. Place the chicken pieces in the middle of the plate and surround with the mushrooms. Sprinkle the shredded ginger and green onion over top.
Steam the chicken over boiling water for 15 to 20 minutes, making sure it is thoroughly cooked. Serve over rice.