Back In Malaysia, many of the villagers will raised free range chicken（Ayam Kampung）naturally and sell in small town for some cash. I love the texture and taste of these chicken, and often use it for soup or steamed dishes.
This time when I came home, my parents bought some of these chicken, and here is one of the dishes I made out of it...simply delicious!
1/2 Kampung Chicken（Cut into pieces）
5-6 dried mushroom （soaked, remove stem and cut into half）
3-4 Black woodear （soaked, remove stem and break into 1 inch in size）
1 tbsp shredded ginger
2 stalk of spring onion
3 tbsp Rice Wine
1 tbsp Light Soy Sauce
1 tbsp Oyster Sauce
1/2 tsp Sugar
1/2 tsp Salt
1 tsp Corn Starch
3-4 tbsp Water
few drops of sesame oil
Cleaned and cut all ingredients, and marinates with all seasoning for 20 minutes。
Place all the ingredients in a deep bowl, sprinkle shredded ginger over chicken pieces, tie spring onion into a knot, lightly place on top of chicken.
Steam for one hour or until chicken become tender.
Remove spring onion and add sesame oil before serving.
中文版，For Chinese，Click --》木耳香菇蒸土鸡