Steamed Chicken with Mushrooms - 香菇蒸鸡
Steamed Chicken with Mushrooms is very easy to prepare and yields succulent morsels of Chicken and Chinese Black Mushrooms in a sweetly savory sauce
Servings: 4 as part of a Chinese meal.
Ingredients
- 400 g Chicken Wing Drumettes
- 2 – 3 Dried Chinese Black Mushrooms
- 2 Celery stalks plus a few leaves if desired
- ¼ cup Flour
- 1 Tbsp Sugar
- 1 pinch Salt
- 1 pinch White Pepper
- 1 Tbsp Chili Oil optional
- 1/3 Cup Rice Wine
- 2 Tbsp Oyster Sauce
- 1 Tbsp Soy Sauce
Instructions
- Soak the mushrooms in hot water for an hour or so until softened, then slice the caps into thin strips, discarding the hard stem.
- Cut the celery stalks into thin matchstick strips and coarsely chop the leaves, if using.
- Mix rice wine with the chili oil, soy sauce and oyster sauce and set aside.
- Season the chicken pieces with the sugar, salt and pepper, then toss them in the flour to coat, shaking off any excess.
- Lay about three-quarter of the celery sticks at the bottom of a suitable steaming bowl and place the chicken pieces on top.
- Scatter the sliced mushrooms over the chicken, along with the remaining celery, and drizzle it all with the rice wine mixture.
- Steam the plate over high heat for about thirty minutes and then serve while still piping hot.