Monday, February 27, 2012

Steamed Kampung Chicken with Woodear and Mushroom

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

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