Wednesday - Steamed Chicken with Mushrooms
450g (1 lb) skinless chicken thigh fillet or 1.5kg (3 lb 5 oz) chicken
1 teaspoon salt
½ teaspoon sugar
1 tbsp Shaoxing rice wine
1 teaspoon cornflour (cornstarch)
3-4 dried Chinese mushrooms
1 tbsp shredded ginger
Pinch of ground Sichuan peppercorns
1 teaspoon roasted sesame oil
1. Cut the chicken thigh fillet into bite-size pieces. For a whole chicken, rinse, drain and remove any fat from the cavity opening and around the neck. Cut off and discard the parson’s nose. Using a cleaver, cut the chicken through the bones into square 4cm (1 ½ inch) pieces. Combine with the salt, sugar, rice wine and cornflour.
2. Soak the dried mushrooms in boiling water for 30 minutes, then drain and squeeze out any excess water. Discard the stems and shred the caps.
3. Grease a shallow heatproof dish and place the chicken pieces on the plate with the mushrooms, ginger, Sichuan peppercorns and sesame oil on top. Put the plate in a steamer. Steam over simmering water in a covered wok for 20 minutes.