Steamed Herbal Chicken recipe

Steamed Herbal Chicken recipe

 

Amy Beh | The Star/Asia News Network | Wed Aug 29 2012

Here's the recipe on how to make Steamed Herbal Chicken.
Malaysia, August 29, 2012

INGREDIENTS
550g chicken, cut into bite-sized pieces
4 dried shiitake mushrooms, soaked to soften, then sliced
100g lotus roots, sliced
1 tbsp kei chi

Marinade (A)

1 tbsp oyster sauce
1 tsp light soy sauce
1/8 tsp pepper
1/4 tsp sugar
1 tbsp ginger juice
1 tsp sesame oil
1 tsp cornflour

Ingredients (B)

4g tong kwai, rinsed
5g tong sum, rinsed
10g dried scallop
150ml water

Thickening (combined)

1/2 tsp potato starch
1/2 tsp water
 
METHOD
Season chicken with marinade (A) for at least 30 minutes.
Combine ingredients (B) in a one-litre casserole dish.
Cover and cook on micro power Medium Low (600W) for five minutes.
Place marinated chicken, lotus root, mushrooms and the herb stock into a two-litre casserole dish.
Cover the casserole and cook on micro power Medium Low (600W) for 10 minutes.
Remove casserole, stir and add kei chi.
Return casserole to cook on micro power Low (300W) for 20 minutes.
Leave the casserole at STAND for 10 minutes, then serve.