Steamed chicken with Chinese mushroom and fungi- all time favourite!

This is the dish that I miss the most when away from home, nothing beats home cooking! I could so do with some of this right now, went to Ministry of Sound last night, just woke up and haven't felt this hungry in ages, I need food in my belllllllllly!(Still pretty hyper, soz!)

My dad's cooking is so simple and quick but always full of flavour! It was really hard getting my dad to write this recipe down, quantity wise he was always like "hmm, a bit of this and that" but we got there in the end:)!

STEAMED CHICKEN WITH CHINESE MUSHROOM AND FUNGI
For  4-5 servings

• 1 whole chicken, roughly chopped up
• 10-12 dried mushrooms, soaked for atleast 1 hour
• Handful of wood ear fungi, soaked for atleast 1 hour
• 3 tbsp soya sauce
• 2 tbsp oyster sauce
• 1 tbsp cornflour
• Coriander

1. Rub your chicken pieces with the soya sauce and cornflour until well coated.
2. Drain your mushrooms and fungi and chop into bite size pieces, getting rid of any hard grizzly bits.
3. Mix everything together adding in your oyster sauce and leave to steam for about 30 minutes, serve with lots of chopped coriander.

 

Print PDF