Steamed Chicken with Salted Fish & Black Fungus Recipe

October 21, 2013 by Geri Tan0 comments

I have a whole lot of ideas for stir-fries but almost none for steamed food except the usual steamed fish or egg. Hence I began researching on new recipes for steamed food and I came across this interesting Steamed Chicken with Salted Fish & Black Fungus Recipe. I adjusted the recipe with less sesame oil and more ginger juice and it turned out perfect for me. The soup was truly unforgettable as the flavour of the dried salted fish made it taste even sweeter.

Steamed Chicken with Salted Fish & Black Fungus Recipe

Steamed Chicken with Salted Fish & Black Fungus Recipe

Ingredients (serves 2-3)
1/2 chicken, remove skin & trim fats, cut into pieces
3 slices ginger, cut into thin strips
2-3 pieces black fungus, soak in hot water & cut into strips
1 strip dried salted fish, soak in water till soft & cut into small bits
1 tsp sesame oil
1 tbsp chinese cooking wine
1 tbsp juice from grated fresh ginger
1 tsp light soy sauce

Instructions
1. Marinate chicken with sesame oil, chinese cooking wine, ginger juice and light soy sauce. Chill in fridge for at least an hour before cooking.
2. Pan-fry salted fish in a pan without oil till they turn golden brown and crispy. Remove and set aside.
3. Transfer marinated chicken to a steaming dish and scatter salted fish, black fungus and ginger strips over the chicken.
4. Steam at high heat for about 30 minutes till chicken is thoroughly cooked.

(Recipe adapted from NoobCook)

I’ve never used black fungus in my cooking till I tried out this dish. Lesson to self is that if a recipe calls for a small handful of black fungus, it would just mean 2-3 pieces only because once you soak them in hot water, they actually expand to 4-5 times bigger!

IMG_4107

That’s why I had so much black fungus on my dish that the chicken couldn’t be seen from the picture! Well, it doesn’t really affect the dish because the black fungus doesn’t have much flavour on its own and it merely gives the dish some depth and crunch.

I cooked this on a separate occasion with a whole chicken which I wrapped in aluminium foil (to preserve the moisture) before steaming and it turned out great too.

IMG_0027a

I’m going to experiment this same recipe with dried golden needles (daylily a.k.a. 金針花) next time as the recipe reminds me of my Granny’s signature steamed chicken with golden needles & black fungus. It’s been more than two decades but the taste of her cooking still lingers in my mouth. Granny’s cooking was truly the BEST.

Bon appetit!

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Hello! I'm Geri from Singapore. This blog is where I share good eats in Singapore, cooking tips & inspiration, nutritious & wholesome recipes and my kitchen adventures as an amateur home cook. I love sniffing around for deals & steals and I'm passionate about fitness and healthy living. Come join me on my journey and hope you enjoy a good read.

Any enquiry, please send email to geri@springtomorrow.com

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