Steamed Chicken with Black Fungus

Black Fungus is also known as wood/cloud ear. Steaming is a healthy method to cook. This dish is cooked on top of a rice cooker when the rice is cooking. Alternately, steam the dish in a bamboo or electric steamer.

Category: Main Dish

Cuisine: Chinese

Ready in 45 minutes
by meitan

Ingredients

2 chicken legs cut into bite size pieces

4 dried shitake mushrooms wash, soak and slice

1/2 cup black fungus

1 tbsp chopped garlic

1 tbsp chopped onions

2 tbsp oil

2 tbsp light soya sauce

1 tbsp Chinese wine eg Shaoxing or Hua Teow

1 tsp ginger juice chopped ginger and squeeze for juice

1 tbsp oyster sauce

1 tbsp cornflour

1/2 tsp sugar

1/2 tsp pepper

1 tsp sesame oil


Directions

Wash fungus clean of grits. Soak black fungus till double in size. Remore hard core and slice fungus. Marinate the chopped chicken pieces for 20 - 30 minutes in a deep dish that can fit into the rice cooker. Saute chopped garlic and onions with oil till fragrant. Mix the sliced mushrooms and cloud ear into the marinated chicken. Drizzle with fragrant garlic/onion oil. Place the dish of chicken on top of rice in rice cooker when there are no more big bubbles visible on the rice surface. Close lid tight. The chicken will be cooked when the rice is ready for serving.

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