Directions
- 1Place a shallow heatproof bowl upside down in your wok, pour enough water so it comes up halfway.
- 2Place a heatproof bowl on top.
- 3Add chicken.
- 4Add mushrooms, sausage, spring onions and ginger.
- 5Cover with a heatproof plate and steam for 18-20 minutes on medium-low heat.
- 6Add the mushrooms to a heatproof bowl, fill with hot water and cover with a lid.
- 7Thinly slice the ginger, spring onions and Chinese sausage.
- 8Debone the chicken and remove the skin.
- 9Chop the chicken into bite sized pieces.
- 10Marinate with seasonings and mix well.
Ingredients
- 5 dried Chinese mushrooms
- 30 g ginger
- 2 spring onions
- 2 links Chinese sausage
- 3 chicken thighs
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 0.25 tsp ground white pepper
- 0.5 tsp sugar
- 0.25 tsp salt
- 1 tsp sesame oil
- 1 tbsp cornstarch
Tips
- After prepping everything, cut the chicken into bite size pieces
- Marinate the chicken with common Chinese household seasonings.
- Serve with steamed rice.
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