Saturday, 27 August 2011

Steamed Chicken with Black Fungus and Salted Fish

I saw this recipe on and immediately i went to cook it the very next day! Thanks NoobCook!


1/2 chicken or chicken thigh, cut to small pieces
3 slices ginger, stacked and sliced thinly
a small handful of dried black fungus, soaked in hot water, drained and cut to strips
20g dried salted fish*, diced

* note about salted fish: For maximum taste, fry the salted fish bits in some oil until they become golden brown and crispy. Alternatively, you may roast them in an oven. I’m a bit lazy so I just rinse the salted fish, dice and use it right away.


1 Tbsp sesame oil (reduce the amount if you want less “heaty”)
1 Tbsp Chinese wine
1/2 Tbsp ginger juice (grate ginger and squeeze the pulp)
1 Tsp light soy sauce 


1. Combine chicken with marinade ingredients in a deep plate. Refrigerate covered for at least an hour if possible.
2. Scatter sliced ginger, cut fungus and salted fish bits over the chicken.
3. Steam at high heat for about 30-40 minutes, until the chicken is cooked. Drizzle some soup over the chicken and serve with white rice.

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