homestyle steamed chicken

Cantonese Style Steamed Chicken with Mushrooms
serves 4-6 as part of a main dish

INGREDIENTS:
1 lbs (500g) boneless chicken thighs, cut into bite-sized pieces
10 medium dried shitake mushrooms
1/4 cup dried cloud ear mushrooms
1/3 cup dried lily buds (optional)
1 inch piece fresh ginger, finely sliced into thin slivers
1 green onion, chopped

1 tbsp cornstarch
1 tbsp rice wine
1 tbsp oyster sauce
1 tsp salt
1/4 tsp ground white pepper

METHOD:
1. Under running water, rinse mushrooms and lily buds (if using) separately to remove any grit. Lily buds will need the tough ends trimmed off after rinsing. Place each in 3 separate bowls. Cover with water and soak until rehydrated, about 30 mins to 1 hour. Once softened, you can cut off the shitake mushroom stems to speed up the process.

2. When mushrooms and lily buds are fully hydrated, slice the shitake mushrooms into 1/4 inch slices. Reserve the water and set aside. Squeeze out any remaining water from the other mushrooms and lily buds. Set aside.

3. In a large shallow dish, add chicken, ginger and 1/4 of the chopped green onion. Add marinade ingredients and some of the reserved shitake soaking liquid, about 2-3 tbsp. Mix well until most of the liquid is absorbed into the chicken. Toss in mushrooms and lily buds. Cover and chill in the fridge for 2 hours or overnight.

4. Let chicken mixture come to room temperature before cooking. Give the dish a quick mix to make sure there is very little to no liquid.

5. Over medium high heat, steam chicken for 10 minutes. Turn off heat and let rest for 2 minutes in the steamer. Sprinkle with remaining green onions and serve immediately.