Tuesday, October 26, 2010

Country-Style Steamed Chicken

Country-Style Steamed ChickenIngredients:
2 chicken legs - chopped into bite-size
3 - 4 dried shitake mushrooms - wash, soak and cut into slices
1/2 cup dried cloud ear - wash, soak and drain
1/2 cup dried lily buds - wash, soak and tie into a knot
1 tbsp fragrant oil - shallots or garlic
2 tbsp soya sauce
1 tbsp shaoxing/hua tiau wine
1 tsp ginger juice
1 tbsp oyster sauce
1 tbsp tapioca starch/cornstarch
1/2 tsp sugar
1/2 tsp pepper
1 tsp sesame oil


Marinate the chopped chicken pieces with the marinate for 20 - 30 minutes in a deep dish that can fit into the rice cooker.

Mix the sliced mushrooms, cloud ear and lily buds into the marinated chicken and drizzle with fragrant oil.

Place the dish of chicken on top of rice in rice cooker, when big bubbles are no more visible on the rice surface. Close lid tight. The chicken will be cooked when the rice is ready for serving.


No comments:

Post a Comment

Related Posts with Thumbnails