Steamed chicken with shiitake & enoki

Steamed chicken with shiitake & enoki

By
From
Hong Kong Diner
Serves
2
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient
50g dried shiitake mushrooms
50g enoki mushrooms
3 skinless, boneless free-range chicken thighs
finely chopped spring onions, to garnish

The marinade

Quantity Ingredient
1/2 a thumb-size piece of ginger
A pinch five-spice
1 tablespoon oyster sauce
1/2 tablespoon light soy sauce
1/2 teaspoon sugar
1 teaspoon pure sesame oil
50ml shiitake soaking water
1 teaspoon cornflour

Method

  1. Soak the shiitake mushrooms in hot water for at least 2 hours, if not overnight, making sure to save the soaking water for the marinade later. Slice the dry ends off the enoki mushrooms and rinse in cold water.
  2. Cut the chicken thighs into 2cm dice and put them into a mixing bowl. Finely matchstick the ginger, then add to the bowl with the rest of the marinade ingredients and massage into the chicken. Once the shiitake mushrooms have had time to soak and cool completely, slice them into quarters, then add them to the chicken with the soaking water and the enoki mushrooms and mix well.
  3. Transfer the marinated chicken and mushrooms on to a deep-edged plate or tray suitable for steaming, making sure the plate is small enough to fit into a 26cm steam basket or directly into a 26 cm wok.
  4. Fill a wok with boiling water to come at least one-third to halfway up the sides. Place the plate of marinated chicken and mushrooms in the steam basket and cover with a lid. Then put the steam basket directly on top of the wok and steam on high (or full boil) for 20 minutes, without the temptation to open the lid at all during this time.
  5. When the chicken and mushrooms are ready, scatter over some finely chopped spring onions (scallions), and serve.
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