Ingredients: (serves 2)
2 chicken thighs and 1 drumstick (cleaned and cut into bite-sized pieces)
2 shiitake mushrooms (washed, soaked and sliced)
1 thumb sized ginger (peeled and shredded)
4 seedless red dates (washed and halved)
1 handful dried cordycep flowers - rinsed, squeezed dry, set aside (add more as it's simply delicious)
3/4 tbsp. gojiberries (I did not use as my pantry is out of stock at the moment)
Marinades:
1 tbsp. Shaoxing wine
1 tbsp. light soy sauce
1/2 tbsp. dark soy sauce (add more if your soy sauce is not dark)
1/2 tsp. chicken stock granules
1 tbsp. oyster sauce
1/2 tsp. sugar
3/4 tbsp. cornflour
Methods:
- Place the chicken pieces into a large bowl. Add all the marinade ingredients and mix with a spoon until well combined. Set aside for 30 minutes.
- To steam, transfer the chicken pieces together with the marinades onto a steaming dish. Arrange the chicken pieces in single layer, to ensure even cooking.
- Add shredded ginger over the top, follow by shiitake mushrooms, red dates and cordycep flowers.
- Steam in hot boiling water for 20 minutes.
- If you are using gojiberries, sprinkle them over the top, and continue to steam for another 2-3 minutes.
- Remove from heat and serve immediately.
I adapted this delicious chicken dish from '1220 Cooking' with adjustments to suit my cooking preference.
