Steamed Chicken with Mushroom

Steamed chicken and mushroom go really well together and steaming chicken with mushroom produces chicken meat that is tender and the chicken juice is particularly flavoursome. I like to add some black fungus to give the dish some crunch. Black fungus is sometimes called wood ear or cloud ear. It is a mushroom that is dark brown to black and is said to provide some health benefits but I eat it for the crunch. You can find black fungus in Chinese grocery shops.

Steaming is a healthy way of cooking food - it allows the steamed products to keep their shape, colour, taste and juice. There are several other good reasons for eating steamed food: no or less oil is used, it's quick and easy, no oil fumes, no smoke, no mess and easy cleaning.

INGREDIENTS

• 400 gm chicken meat preferably with bone attached (cut into chunks)

• 2 Chinese mushrooms (soaked in hot water for a few minutes)

• 5-6 black fungus (soaked in hot water for a few minutes)

• Thumb size ginger (peeled and cut into strips)

• 1 teaspoon oyster sauce

• 1 teaspoon sugar

• 1 tablespoon soya sauce

• 1 teaspoon dark soya sauce

• 1/2 teaspoon salt

• Dash white pepper

• 2 teaspoons oil

• 1 tablespoon fried onion

• 3 tablespoons water

• 1 teaspoon corn flour

• garnish with coriander, celery or spring onion

METHOD

1. Mix all ingredients together in a deep dish.

2. Steam at high heat for 20 minutes.

3. Garnish with coriander, celery or spring onion before serving.