Steamed Chicken with Lop Cheung and Mushrooms
Ingredients
- 1.5 pounds chicken breast or combination of chicken pieces, bone-in cut into bite-sized pieces or chicken wings separated into drummettes and flats.
- 2 Chinese sausages thinly sliced on the diagonal
- 3-4 black mushrooms soaked in warm water until soft and julienned
- 2 Tbsp Cloud ears soaked and root ends pinched off
- 12 Lily buds soaked, ends pinched off and a knot tied in the middle, skip the knot tying if you want
- 1-2 stalks green onions cut into 1-inch pieces, reserve some of the green part to finish the dish
- 1/4 bunch cilantro for garnish
Marinade
- 1 tsp. sugar
- 1/2 tsp salt
- 1 tablespoon soy sauce AP Pref chinese LKK Premium Soy Sauce
- 1 tablespoon oyster sauce LEE KUM KEE with the kid and mom in boat
- 1 tablespoon Shaoxing Wine or Chinese Rice Wine
- 2 slices ginger julienned
- 2 tsp oil I like peanut oil, but any vegetable oil will work
- 2 tsp cornstarch
- 1/2-1 tsp sesame oil optional, if you have it, definitely use it
- 1/4 tsp white pepper
Instructions
- Combine ingredients for marinade.
- Add chicken, mushrooms, sausage, cloud ears and lily buds to marinade. Stir to combine well. Marinade for 15- 30 minutes. Place in a heatproof dish such as a shallow bowl or pie plate. Top with some of the diced green onions.
- In a steamer or a stainless wok, set up steamer rack, fill with water up to but not touching the steamer rack. Place on heat and bring to boil.
- Place chicken on steamer rack.
- Steam for 25-30 minutes. Watch water level in pan, do not let it dry out.
- Garnish with cilantro and extra green onions. Serve with plenty of rice.
Notes
If you don't have lily buds omit, don't make a special trip. You can also place the ingredients on rehydrated lotus leaves (usually used as a wrap. It imparts a nice flavor to the chicken.
Other additions dried red dates 2-3 soaked and smashed. Add with mushrooms.