Steamed Chicken With Shiitake & Enoki

Name: Steamed Chicken With Shiitake & Enoki (香菇蟹子蒸雞)
Yield: Serves 2
Cuisine: Chinese
Ingredients: 50 ml (2 fl oz) shiitake soaking water; 1 teaspoon cornflour (cornstarch); 1 teaspoon cornflour (cornstarch); 50 g (1¾ oz) enoki mushrooms; 50 g (1¾ oz) dried shiitake mushrooms; 3 skinless, boneless free-range chicken thighs; 3 skinless, boneless free-range chicken thighs; finely chopped spring onions (scallions), to garnish; finely chopped spring onions (scallions), to garnish; a pinch of five-spice; ½ a thumb-size piece of ginger; ½ tablespoon light soy sauce; 1 tablespoon oyster sauce; 1 teaspoon pure sesame oil; ½ teaspoon sugar

香菇蟹子蒸雞

Preparation info

Serves
2

Difficulty
Easy

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

Ingredients

50 g (1¾ oz) dried shiitake mushrooms
50 g (1¾

Asia
Hong Kong (China)
Main course

Method

Soak the shiitake mushrooms in hot water for at least 2 hours, if not overnight, making sure to save the soaking water for the marinade later. Slice the dry ends off the enoki mushrooms and rinse in cold water.

Cut the chicken thighs into 2 cm (¾ inch) dice and put them into a mixing bowl. Finely matchstick the ginger, then add to the bowl with the rest of the marinade ingredients and m