Dried Shiitake Mushrooms (3)
Wood Ear Mushrooms (1)
into separate bowls filled with water and soak for about 2 hours to make sure they are fully rehydrated. Squeeze excess water from soaked mushrooms and cut into long slices about 1/4-inch thick and set aside.
Deep fry the
Garlic (4 cloves)
Cooking Oil (1 Tbsp)
till golden brown. Pour the golden crisp garlic and garlic oil into a bowl and set aside for later use.
Boneless, Skinless Chicken Thighs (1.1 lb)
into a mixing bowl and add in
Oyster Sauce (1 Tbsp)
Light Soy Sauce (1 Tbsp)
Sesame Oil (1 tsp)
Shaoxing Cooking Wine (1 tsp)
Corn Starch (1 tsp)
. Mix well.
Cover with cling wrap and leave to marinate for at least an hour or even overnight in the refrigerator.
Once you are ready to cook the dish, make sure the marinated chicken is at room temperature. Add the
Fresh Ginger (1 1/2 Tbsp)
, hydrated wood ears, and mushroom strips into the marinated chicken.
Lastly, spoon in mushroom liquid and stir to mix everything together.
Arrange the chicken meat mixture in a single layer on a steaming plate. Place the steaming plate in a steamer and steam over medium heat for 15-20 minutes until the chicken meat is cooked through.
Carefully remove the cover from the steamer making sure no water from the cover drip into the dish. Remove the steamed chicken dish onto a wire rack.
Sprinkle the fried garlic and garlic oil over the top and garnish with some
Red Bird's Eye Chili Pepper (to taste)
Spring Onions (to taste)
and we are ready to serve the dish. This steamed chicken dish is best served with piping hot white rice.