Steamed Chicken With Cordycep Flowers

Ingredients: (serves 2)

260 g. chicken thighs (deboned, cut into bite-sized pieces)

4 pieces buttom mushrooms (whole)

3 pcs. red dates (rinsed and drained)

1/2 tbsp. Wolfberry (rinsed and drained)

5 g. black fungus (soaked and trim off hard part)

5 g. Yuzhu (rinsed and drained)

5 g. cordycep flowers (soaked and drained)

1/2 tbsp. ginger (peeled and shredded)

Some chopped spring onion (for garnish)

Marinade:

1 tsp. chicken stock granules

1/2 tsp. sesame oil

1/2 tsp. light soy sauce

1/2 tsp. cornflour

1/2 tbsp. Shaoxing Wine

Methods:

1. Marinate the chicken with the marinade ingredients for at least 30 minutes.
2. In a steaming plate, add chicken pieces and spread them over the dish.  Top with ginger, red dates, wolfberry, black fungus, yuzhu, cordycep flowers and button mushrooms.
3. Steam over high heat for about 10-15 minutes, depending on the size of your chicken pieces, and if you are using bone-in chicken, will need more steaming time.
4. Remove from heat and serve immediately.

This recipe is adapted from YouTube, click this link here for viewing the full recipe.