Delicious steamed chicken dish. For me, just this one dish with rice is a complete meal for dinner. Savour this dish straight out of the steamer, steaming hot, you get to smell the nice aroma of sesame oil. The chicken pieces are succulent and juicy.
2 chicken thighs - cut bite size pieces
10-15 dried lily buds [kim chiam] - soaked to rehydrate - remove head tip
4-5 lady's fingers - halved
several florets black fungus - soaked
1 tbsp wolfberries
1-2 tbsp light soy sauce
1 tbsp cooking wine
1 tbsp water
1 tsp sesame seed oil
- Marinate chicken pieces with some salt, pepper, sesame oil. Mix well and coat with 1/2 tablespoon of cornstarch. Leave for 20 minutes.
- Arrange marinated chicken pieces on a steaming plate. Top with black fungus, dried lily buds and wolfberries. Arrange Lady's fingers around the sides and on top of the chicken pieces.
- Drizzle in seasoning. Steam over high heat for 10-12 minutes or until cooked through. Prick the chicken pieces, if juice comes out clear, the chicken is cooked.
- Remove and serve immediately with rice.