Recipe of Speedy Chinese Steam Chicken with Mushroom Black Fungus 冬菇蒸雞

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chinese steam chicken with mushroom black fungus 冬菇蒸雞. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chinese Steam Chicken with Mushroom Black Fungus 冬菇蒸雞 is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Chinese Steam Chicken with Mushroom Black Fungus 冬菇蒸雞 is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have chinese steam chicken with mushroom black fungus 冬菇蒸雞 using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Chinese Steam Chicken with Mushroom Black Fungus 冬菇蒸雞:

1. Prepare 1/2 Chicken
2. Make ready 2 tsp light soya sauce
3. Get 1 capful of white rice wine
4. Take 1/4 tsp sugar
5. Take 1 tsp sesame oil
6. Make ready 2 tsp corn starch
7. Take 4 dried mushrooms
8. Make ready 4 pcs sweet dates
9. Take black fungus
10. Make ready spring onions (optional)

Steps to make Chinese Steam Chicken with Mushroom Black Fungus 冬菇蒸雞:

1. Made ingredients any parts of the chicken is good and chop them in chunks. Remove yellow fats from chicken so its less oily. Dates cut in half and remove the seed. Black fungus and mushroom soak in water until soft. Mushrooms slice and remove stem.
2. For chicken any parts will do which most people prefer thigh areas but i prefer chicken breast but its gonna be about rough. Rinse chicken pat dry. season the chicken with soya, wine, sugar, sesame oil for 1 hr. Before steaming place cornstarch mix well then add dates, mushrooms and black fungus mix well again.
3. Boiling pot of water place chicken in and steam under med heat for 13mins.
4. When cooked sprinkle with spring onions then serve hot. Done!

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