Steamed Chicken with Mushroom and Chinese Sausage

Method5 steps · about 35 min

1. 1

   Step 1: Rinse the dried shiitake mushrooms (1 oz) twice and soak in warm water for 15–20 minutes, weighting them down if needed. Drain, rinse again and set aside. Separately rinse the cloud ear fungus (1/2 oz), soak in warm water for 10–15 minutes, change to fresh warm water for another 5 minutes, then drain. Rinse the goji berries (1/4 oz) and soak separately in room-temperature water for 10–15 minutes, then drain. Prepare the Chinese sausage (2) according to its package instructions; keep it ready for slicing.

   Rehydrate shiitake; soak other ingredients separately as described · 20 minUses 1 oz dried shiitake mushrooms · 1/2 oz cloud ear fungus · 1/4 oz goji berries · 2 links Chinese sausage · Water, enough for separate mushroom, fungus and goji rinsing/soaking

   
2. 2

   Step 2: While the dried ingredients soak, prepare skinless, boneless chicken (1.3 lb): if using drumsticks, remove the skin and bone, or use an already boneless skinless cut. Cut into the source’s small 1/4-inch chunks. Peel and slice only 1/2 oz of the ginger, quarter the slices and mix into the chicken with the separate 1 tbsp cooking wine. Marinate in the refrigerator for 8–10 minutes.

   Initial chicken marinade, refrigerated · 10 minUses 1.3 lb chicken · 1/2 oz ginger from the 1 oz divided supply · 1 tbsp cooking wine

   
3. 3

   Step 3: Slice the Chinese sausage diagonally about 1/4 inch thick. Cut 1/2 oz of the green onion white parts into 2-inch sections, and dice the remaining 1/2 oz green parts for garnish. Peel and thinly slice the remaining 1/2 oz ginger, then quarter the slices.

   Uses Prepared Chinese sausage · 1 oz green onion, divided · Remaining 1/2 oz ginger

   
4. 4

   Step 4: Mix 2 tbsp oyster sauce, 2 tsp light soy sauce, 1 1/2 tsp sugar, 1/2 tsp salt, 1/4 tsp white pepper, the separate 2 tsp cooking wine and 2 tsp cornstarch. Taste only this clean seasoning mixture before contact with raw chicken. Mix the seasoning into the marinated chicken; if using less than the prepared amount, reserve the unused clean seasoning separately for another use. Mix in the 1 tsp sesame oil, drained shiitake and cloud ear fungus, 1 tbsp oil, prepared remaining ginger and green onion whites. Arrange the cloud ear fungus on the bottom of a heatproof steaming plate and the rest of the mixture on top, leaving a slight dip in the middle. Spread the sliced Chinese sausage and drained goji berries evenly on top.

   Uses Chicken with initial half of ginger and 1 tbsp wine · 2 tbsp oyster sauce · 2 tsp light soy sauce · 1 1/2 tsp sugar · 1/2 tsp salt · 1/4 tsp white pepper · 2 tsp cooking wine · 2 tsp cornstarch

   
5. 5

   Step 5: Bring steamer water to a boil below the rack in a covered wide wok. Place the assembled steaming plate on the rack, cover and steam over high heat for about 14–15 minutes. Keep enough water below the rack and continue as needed until the chicken reaches 74°C in its centre. Sprinkle with the reserved diced green onion greens, carefully lift out the hot plate and serve.

   Steam until chicken reaches 74°C · 15 minUses Assembled chicken, mushroom, sausage and goji steaming plate · Water for the steamer, below the rack and replenished if needed · Reserved diced green onion greens