Taiwanese Steamed Chicken with Black Fungus
Ingredients	Pictured above; Black Fungus Find great prices on similar books The Best of Taiwanese Cuisine Wok Every Day Hot Wok
1 kg of chicken maryland (or chicken pieces)
1 cup of dried black fungus
4 teaspoons of soy sauce
1 teaspoon of rice wine
2 teaspoons of corn flour
4 teaspoons of water
4 Thinly sliced spring onions
1 cup of hot water
Water for steaming

Directions

Remove as much skin as possible from the chicken pieces.

Soak the fungus in the hot water until rehydrated.

Mix the soy sauce with rice wine and four teaspoons of water and corn flour.

Rub the mixture into the chicken place into a bowl with the fungus cover and
let stand in the refrigerator for at least half an hour.

Boil some water in a steamer, add the mixture and cook for about 20 minutes or until cooked.

Sprinkle with spring onions and serve.

Note dried black fungus can be purchased at most Asian grocery stores.