Tuesday, October 30, 2012

Steamed Chicken with Mushrooms & Garlic

This is a simple dish which can be whipped up in a jiffy. The harried working person can look forward to a wholesome meal at the end of the day without going through the hassle of heavy cooking. It is almost oil free (only a few drops of sesame oil) and so is absolutely dieter-friendly. The health benefits of this dish is boosted greatly with the liberal use of garlic and mushrooms, both of which are packed full of anti-oxidants.
Steamed Chicken with Mushrooms & Garlic
(Flowers: Podranea Ricasoliana)

Steamed Chicken with Mushrooms & Garlic

400 g chicken drumsticks or fillet
12 pcs dried Shitake mushroom
6 cloves garlic
2 tsp light soy sauce
1 tsp sugar
1 tsp corn flour
1/2 tsp sesame oil
2 tblsp water (from soaking the mushroom)
A sprinkle of chilli flakes (optional)
Salt and pepper to taste

Mushroom and sliced garlic
1.  Rinse the dried Shitake mushrooms by pouring boiling water over it several times. Soak it for 15 minutes or until mushroom is soft.  Trim off the stalks and slice each softened mushroom into three sections. Keep aside the stalks for other uses. 

2. Slice or mince the garlic. 

3. Cut the chicken into bite-size pieces. 
Chicken fillet is used here
Place into a heat-resistant ceramic bowl for steaming.

4. Cover the chicken with sliced mushrooms and garlic.

The dish just before steaming
5. Combine soy sauce, sugar, sesame oil, salt and pepper with water in a small bowl. Pour mixture over the whole ensemble.

6. When the water in the steamer is boiling, put in the bowl and steam for 15 minutes or until chicken is cooked.

Simply yummy when served with hot, fluffy white rice. Add a side of stir-fried leafy vegetables together with any clear soup and you are done for a hearty meal.

Note:  Mushroom stalks can be used for preparation of stock or added to soup for added flavour.