Steamed chicken with mushrooms

Steamed chicken with mushrooms

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
6 dried shiitake mushrooms
1kg whole chicken
1 tablespoon fresh ginger, finely shredded
3 spring onions, thinly sliced
freshly ground black pepper, to taste
2 teaspoons fish sauce
1 small garlic clove, crushed
1/4 teaspoon salt
1 teaspoon sesame oil

Method

  1. Soak the mushrooms in hot water for 20–30 minutes. Drain well. Cut off and discard the mushroom stems and thinly slice the caps.
  2. Divide the chicken into two parts. (Depending on what you want to do with the remaining flesh, cut the bird into halves lengthways, or reserve the breast and wings for another dish.) Remove the skin and bones from the chicken and cut the flesh into bite-sized pieces.
  3. Put the chicken into a heatproof bowl or other deep dish with the mushroom and remaining ingredients. Mix well.
  4. Fill a large saucepan or deep frying pan with water and bring to the boil. Place the bowl in the pan — the water should come about one-third of the way up the bowl. Cover and steam for about 25–30 minutes, or until the chicken is cooked through. Check periodically to ensure that the water has not boiled away, and add more boiling water if it is getting low. Serve with rice, noodles or cellophane (bean starch) noodles.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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