Ingredient and Portion
Steam Ginger Marinated Chicken with Jin Hua Ham and Mushrooms
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From Chef Eric Low of ToTT Submit
This CNY dish from Chef Eric Low is something even a newbie in the kitchen can prepare easily. What makes this dish special is the ginger, which complements the chicken perfectly.
Yields 4 portions
For chicken:
1 tbsp Oyster sauce
1 tsp Dark Soya Sauce
12 slices Ginger, finely sliced
400g Boneless Chicken Leg, cut into 4 cm dices
½ tsp coarse ground black pepper
1tbsp corn starch
For Assembly:
12 pcs Jin Hua ham, sliced (use Italian Parma Ham if Jin Hua Ham is not available)
12 pcs Chinese Dried Mushrooms, soaked and s talks trimmed
Dried Lotus Leaves, soak in warm water for 10 minutes
For garnishing:
Dash of Shaoxing Huatiao Wine
Coriander Leaves
For chicken:
1 tbsp Oyster sauce
1 tsp Dark Soya Sauce
12 slices Ginger, finely sliced
400g Boneless Chicken Leg, cut into 4 cm dices
½ tsp coarse ground black pepper
1tbsp corn starch
For Assembly:
12 pcs Jin Hua ham, sliced (use Italian Parma Ham if Jin Hua Ham is not available)
12 pcs Chinese Dried Mushrooms, soaked and s talks trimmed
Dried Lotus Leaves, soak in warm water for 10 minutes
For garnishing:
Dash of Shaoxing Huatiao Wine
Coriander Leaves
Method
1. Marinate chicken with the rest of the ingredients for an hour.
2. Arrange chicken on a steaming plate lined with lotus leaves. Alternate each piece of chicken with a sliced ham and a piece of mushroom.
3. Steam chicken for 20 minutes. Serve chicken with a dash of wine and coriander leaves over rice.
2. Arrange chicken on a steaming plate lined with lotus leaves. Alternate each piece of chicken with a sliced ham and a piece of mushroom.
3. Steam chicken for 20 minutes. Serve chicken with a dash of wine and coriander leaves over rice.
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