Steamed Chicken with Shitake Mushrooms 北菇蒸滑雞
You can use boneless or bone-in chicken. Using chicken wings for this dish is quite common too.Some other ingredients you can add are:• black fungus• red dates• long yellow daylily flowers（金針花）• cordyceps flower (蟲草花)
Approximate cost (CAD) $6
Ingredients
- 400 g Boneless chicken meat (or bone-in chicken)
- 4 Shiitake mushrooms
- 1 Chinese pork sausages , sliced into 5mm thick pieces
- 1 Chinese liver sausages , sliced into 5mm thick pieces
- 2 stalks Green onions , 5 cm pieces
- 2 slices Ginger
- ½ tsp Salt
- ¼ tsp White pepper powder
- 1 tbsp Shaoxing wine
- 1 tbsp Oyster sauce
- 1 tbsp Light soy sauce
- ½ tsp Dark soy sauce
- 1 tsp Cornstarch
- 1 tbsp Sesame oil
Instructions
- Night before, soak 4 dried shitake mushrooms
You can also use fresh shitakes but they won’t be as flavourful as the dried ones - Debone chicken
- Add 1 tbsp Shaoxing wine, 1 tbsp oyster sauce, 1 tbsp light soy sauce, ½ tsp dark soy, ½ tsp salt, ¼ tsp white pepper powder and 1 tsp cornstarch. Mix well.
- Add 1 tbsp sesame oil and mix well again
- Remove the stems of the shitake mushrooms and discard. Slice the shitake mushrooms in half and add them to the chicken
Slice them at a slant to thin out the thick part so that they cook faster - Slice the Chinese sausages, ginger and green onions and add to the chicken. Mix well
- Place everything onto a plate for steaming
- Steam at high for 13 minutes for boneless chicken and 16 minutes for bone-in chicken
These times are designed for chicken that is spread out in one layer on a plate with a higher lip edge 
- When time is up, check for doneness
- Serve when done