Steaming Chicken With Black Fungus: A Healthy, Delicious Dish

Steamed chicken with black fungus is a delicious and healthy dish that is popular in Cantonese and other Asian cuisines. Black fungus, also known as wood ear or cloud ear fungus, is a type of edible mushroom that grows on wood and is commonly used in Asian cooking. It has a range of nutritional benefits, including lowering cholesterol and improving blood circulation. In this recipe, the black fungus is paired with chicken and various seasonings to create a comforting and flavourful dish. The chicken is marinated and then steamed, resulting in a silky and luxurious texture. This dish is typically served with rice and can be easily prepared at home.

Soak the black fungus in water before cutting off the hard stems and slicing into smaller pieces

To prepare the black fungus, start by soaking it in water. Black fungus is usually sold in a dried form and will need to be rehydrated before cooking. It can expand up to 2-3 times its original size, so make sure you use enough water and allow it to soak until it has softened. This should take around 15 minutes but can take longer, depending on the size and thickness of the fungus.

Once the fungus has expanded and softened, remove it from the water and cut off the hard stems. You can then slice the fungus into smaller pieces. Some recipes suggest shredding the fungus, while others recommend cutting it into bite-sized pieces.

Marinate the chicken for at least 30 minutes, or overnight for a more intense flavour

To make steamed chicken with black fungus, you'll need to marinate the chicken for at least 30 minutes to allow the flavours to be absorbed. For an even more intense flavour, you can leave the chicken to marinate overnight in the refrigerator.

While the chicken is marinating, you can prepare the other ingredients. This includes rehydrating the black fungus and other dried ingredients, such as shiitake mushrooms, dried lily flowers, and red dates. The fungus and mushrooms should be soaked in water until soft, and then cut into smaller pieces. The dried lily flowers can be tied into knots and soaked until soft.

For the marinade, you can use a combination of oyster sauce, light soy sauce, Chinese rice wine, sesame oil, and ginger. You can blend the ginger into a paste or finely chop it, depending on your preference. Combine the chicken with the marinade and other ingredients, and allow it to marinate for the desired amount of time.

After marinating, you can proceed with steaming the chicken. Place the chicken in a single layer on a heat-proof plate or dish and steam it over high heat for 15-20 minutes, or until the chicken is thoroughly cooked.

Prepare the steamer by bringing the water to a rapid boil

Preparing the steamer is a crucial step in cooking steamed chicken with black fungus. Here is a detailed guide to help you through the process:

Firstly, fill your steamer with water and place it on the stove. Turn on the heat and bring the water to a rapid boil. Make sure your steamer is stable and secure to prevent any accidents. Ensure you have enough water in the steamer to last throughout the cooking process.

While waiting for the water to boil, you can prepare the other ingredients. This dish typically includes chicken, black fungus, mushrooms, and various seasonings. Cut the chicken into bite-sized pieces and marinate it with seasonings such as oyster sauce, light soy sauce, Chinese cooking wine, sesame oil, cornstarch, salt, and pepper. You can also add other ingredients like ginger, wolfberries, red dates, or dried lily buds for enhanced flavour and texture.

Once the water is boiling vigorously, it's time to assemble the dish. Place the marinated chicken, black fungus, and other ingredients in a heat-proof bowl or plate. Sprinkle any remaining wolfberries or red dates on top. Ensure the ingredients are arranged in a single layer for even cooking.

Carefully place the bowl or plate into the steamer basket and cover it with a lid. Steam the chicken over high heat for 15-20 minutes, ensuring it is thoroughly cooked. You can check the doneness of the chicken by piercing it with a knife or fork; the juices should run clear.

Finally, remove the steamed chicken from the steamer and garnish it with spring onions or scallions before serving. Enjoy your delicious and healthy steamed chicken with black fungus!

Steam the chicken for 15-20 minutes, ensuring it is thoroughly cooked

Steaming is a healthy method of cooking and it's important to ensure your chicken is thoroughly cooked. To do this, you'll need to steam the chicken for 15-20 minutes. If you're using a rice cooker, simply place the dish of chicken on top of the rice when there are no more big bubbles visible on the rice's surface. Close the lid tight and the chicken will be cooked when the rice is ready to serve.

If you're using a steamer, you'll need to prepare it by bringing the water to a rapid boil. Then, place your chicken in the steamer and steam on a medium-high heat for 15-20 minutes, or until the chicken is cooked.

If you don't have a steamer or rice cooker, you can also use the "steam" function on your oven. Preheat your oven to 350F and take two sheets of parchment paper. Lay one sheet on a baking tray and evenly distribute your marinated chicken and mushrooms. Spread out in a single layer and top with ginger and goji berries. Then, cover with the second sheet of parchment paper, tucking the edges beneath the chicken mixture. Bake for 20 minutes.

Once your chicken is cooked, you can serve it with rice or another grain of your choice. Enjoy!

Serve with rice

Steamed chicken with black fungus is a flavourful and healthy dish that goes well with rice. Here is a guide on how to cook it:

Ingredients

You will need the following ingredients:

• Chicken (boneless or bone-in, depending on your preference)
• Black fungus
• Dried shiitake mushrooms
• Ginger
• Oyster sauce
• Light soy sauce
• Chinese cooking wine
• Sesame oil
• Cornstarch
• Salt and pepper
• Spring onions
• Goji berries (optional)
• Dried red dates (optional)
• Vegetable oil

Preparation

First, prepare the chicken by cutting it into bite-sized pieces. If you are using bone-in chicken, be careful to remove any small bone fragments. You can also choose to remove the skin to reduce the oiliness of the dish. Next, marinate the chicken for at least 30 minutes, or overnight for a more intense flavour. The marinade should include oyster sauce, light soy sauce, Chinese cooking wine, sesame oil, ginger juice, and cornstarch.

While the chicken is marinating, prepare the black fungus and dried shiitake mushrooms by soaking them in water until they are rehydrated. This should take around 2 hours for the mushrooms and 15-20 minutes for the black fungus. Once rehydrated, cut off the hard stems and slice the mushrooms and black fungus into smaller pieces.

Cooking

Now it's time to cook the chicken! You can use a rice cooker, bamboo steamer, or electric steamer. Place the chicken in a heat-proof dish and add the sliced mushrooms, black fungus, and ginger. Sprinkle with spring onions and steam for 15-20 minutes over high heat, ensuring the chicken is thoroughly cooked.

Serving

Finally, serve the steamed chicken with black fungus on a bed of steamed rice. Enjoy the delicious flavours and textures of this healthy dish!

Frequently asked questions