Steamed Chicken with Straw Mushrooms
Steaming straw mushrooms with hen meat produces a dish that is fresh and tender, subtly sweet, and has a soft pale red color.
Ingredients
Pheasant hen meat (cut into 4 cm cubes)
600 g
Straw mushrooms (soaked, stems and skin removed, rinsed)
25 g
Fine salt
5 g
Wet cornstarch
25 g
Shaoxing wine
20 g
Soy sauce
25 g
Sugar
15 g
Scallion segments
50 g
Ginger slices
25 g
Rendered chicken fat
50 g
Instructions
1
Preparing the straw mushrooms
Place the straw mushrooms in a bowl, add just enough warm water to soak them, and cover tightly with a plate. Once rehydrated, lift out the mushrooms and set aside; keep the soaking liquid in the bowl and let it settle for later use. Rinse the mushrooms in a basin of warm water, trim off the stems, peel away the outer skin, then rinse several times in fresh water to wash away any grit. Place the cleaned mushrooms in a bowl and set aside.
2
Mixing and steaming
Cut the pheasant hen meat into 4 cm cubes. Combine in a bowl with the straw mushrooms, the clarified mushroom soaking liquid, fine salt, soy sauce, Shaoxing wine, sugar, rendered chicken fat, wet cornstarch, scallion segments, and ginger slices. Toss everything to coat, then transfer to a steamer and steam over high heat for about 20 minutes. Remove from the steamer.
3
Plating
Pick out and discard the scallion segments and ginger slices, then transfer the chicken and mushrooms to a serving plate.
