Steamed Chicken With Chinese Herbs 水蒸鸡
When I was a kid I used to pester my mum to cook this dish. I would scoop spoonfuls of the rich gravy to mix with my rice. While my siblings went for the chicken pieces, I would be happily munching on the crunchy black fungus and the kam cham. The whole plateful of steamed chicken would be gone in no time with the four of us digging into the chicken pieces and wolfing them down.
Seedless red dates 红枣 and wolfberries or kei chi 枸杞 in Cantonese
Top left : ginger slices. Top right : soaked kam cham.
Bottom : soaked and sliced black fungus
1 kg chicken - chopped into bite-sized pieces
30g kam cham - soak and discard the liquid and remove the hard parts at the base and squeeze dry. Repeat the squeezing process twice.
50g black fungus - soak and discard the liquid, wash and remove the hard parts at the base
10g ginger - sliced thinly
30g seedless red dates
10g wolfberries or kei-chi in Cantonese
-Wash and soak the red dates and wolfberries in one Chinese rice bowl of water, preferably overnight. Retain the liquid for later use.
1 tbsp soya sauce
1 tsp salt
1/4 tsp m.s.g
2 tbsp Shao Hsing wine
1 tsp sugar
Mix and stir the marinade ingredients together until dissolve
1. In a large bowl, place the chicken, kam cham, black fungus, ginger, red dates and wolfberries together with the liquid and dissolved marinade ingredients together and stir to mix thoroughly. You can proceed to cook immediately. There is no need to let it marinate for a period of time.
2. Place the large bowl in a steamer with boiling water and steam for 20 to 25 minutes
3. You can read up on the technique on steaming here
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