A simple steamed chicken dish fit for Chinese New Year, or any occasion, courtesy of a staff writer’s Cantonese mother, Jenny Jiang.
Steamed Chicken With Wood Ear and Shiitake Mushrooms
- A handful of wood ear mushrooms
- 2 dried shiitake mushrooms
- 1 dried jujube
- 1 1/2 pound whole bone-in chicken
- 8 pieces of sliced ginger (thin strips or whole slices)
- A dash of salt
- 1/2 teaspoon white sugar
- 2 1/2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 1/2 tablespoons vegetable oil
- 2 Chinese sausages, sliced into small pieces
- A dash of ground white pepper
Soak the wood ear mushrooms in cold water for about 15 minutes. Then, rub them clean with your hands. Dispose of the water. Repeat about three times.
Soak the dried shiitake mushrooms in cold water for about half an hour, until they have become soft and pliable. Slice them into small pieces.
Soak the jujube in cold water for about 15 minutes. Cut up the jujube into small pieces.
Cut up the chicken into small chunks and lay them out onto a plate. Place the wood ear mushrooms around and between the chicken pieces. Add the salt, sugar, ground white pepper, soy sauce, cornstarch, oil, ginger, shiitake mushrooms, Chinese sausages, and sliced date pieces, making sure to distribute evenly. Let sit for half an hour.
Add water to a big pot or wok and bring to a boil. Place the plate onto a steamer basket in the pot or wok.
Cover with lid. Let the dish steam over high heat for about 15 minutes.
Serve with rice.
Recipe by Jenny Jiang