1 whole chicken, chopped into 1.5 - 2 inch pieces (make sure all are the same size!)
One handful of dried black fungus (you can also use wood ear mushrooms)
4 dried shitake mushrooms
2 inch knob of ginger
4 - 5 whole garlic cloves
3 tablespoons oyster sauce
3 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons Tsao Tsing wine (optional)
Approx. 2 inches of a cup of water with a teaspoon of chicken powder (you can just use water)
Dash of finely ground white pepper
Coriander leaves and sliced chillies to garnish (Optional)
1. Pour boiling water over the black fungus and shitake mushrooms till they're covered. Let them steep for at least 20 minutes.
2. Cut your chicken up into pieces and add them to the dish you'll be steaming it in.
3. Peel and slice ginger, and peel and smash the garlic. Add them to the chicken whole.
4. Once the mushrooms have finished steeping, remove the hard stems. If using woodear mushrooms, you may need to cut into bit sized pieces.
5. Slice the shitake mushrooms.
6. Drain the water and add the fungus and mushrooms to the chicken.
7. Add in the oyster sauce, soy sauce, sesame oil, Tsao Tsing wine, chicken powder dissolved in water and white pepper.
8. Mix and marinade in the fridge for at least 30 minutes. 1 hour is better. More than 4 hours is best.
9. Remove from the fridge and steam on high heat for 20 minutes. (15 minutes if you have a smaller chicken)
10. Garnish and serve with rice.
