Steamed chicken with mushrooms 冬菇蒸鸡 is a home-cooked dish 家常菜 popular among the Cantonese.

It is quick and easy to prepare, and the gravy is the best part of the dish. Children can finish eating a bowl of steamed rice just by mixing it with the gravy. The older adults will love the tender chicken meat with a velvety texture. I will attack the mushrooms that soaked up the gravy with all the flavors of other ingredients.

Recipe
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Ingredients A
500g boneless chicken thighs, trimmed of fat and cut into large bite-sized chunks, remove skin
One teaspoon rice wine (optional)
1.5 tablespoon oyster sauce
2 tsp light soy sauce
One teaspoon sesame oil
¼ teaspoon sugar
One teaspoon (5g) salt
¼ teaspoon freshly ground white pepper
2 tbsp Ginger juice
One tablespoon vegetable oil
One tablespoon cornstarch

Ingredients B
10g dried cloud fungus
15g dried lily flowers
Five dried red dates (optional)
1 tbsp goji berries (optional)
30g dried shiitake mushrooms, soaked until reconstituted

Ingredients C
One scallion, chopped (white and green portions divided)
10 g ginger - peeled and julienned

Method :
- Marinate the chicken with all the ingredients A except the cornstarch for one hour (overnight if time permits). Remove any skin dangling onto the meat.
- Rehydrate the Shitake mushrooms, black fungus, dried lily flowers, red dates, and goji berries.
- Cut the mushrooms and black fungus into small pieces. Tie the dried lily flowers with a knot.
- Squeeze out as much water as possible from the soaked ingredients.
- Add the cornstarch to the chicken before steaming. Mix with the soaked ingredients and scallion sections.
- Arrange the chicken to a single layer on the plate.
- Sprinkle with finely julienne ginger.
- Steam for ten minutes over high heat, then another six minutes over low heat. Serve.

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