Experience the vibrant flavors of Taiwan with this delicious Steamed Chicken with Black Fungus recipe.
This dish combines tender, juicy chicken with the earthy taste of black fungus, creating a delightful harmony of textures and tastes. The marinade, infused with soy sauce, rice wine, and a touch of corn flour, enhances the natural flavors of the chicken, while the black fungus adds a unique depth to the dish. Perfect for a comforting family meal or an impressive dish for guests, this recipe brings a taste of Taiwan’s rich culinary heritage to your table.
Easy to prepare and packed with nutrients, Steamed Chicken with Black Fungus is a healthy and satisfying option for any occasion. The steaming process ensures that the chicken remains moist and tender, while the black fungus provides a slight crunch and a wealth of health benefits. Garnished with fresh spring onions, this dish is not only visually appealing but also offers a burst of freshness that complements the savory flavors. Serve it with steamed rice and a side of vegetables for a well-rounded and delectable meal that everyone will love.
Ingredients
- 1 kg chicken maryland (or chicken pieces)
- 1 cup dried black fungus
- 4 teaspoons soy sauce
- 1 teaspoon rice wine
- 2 teaspoons corn flour
- 4 teaspoons water
- 4 spring onions (thinly sliced)
- 1 cup hot water
- 8 cups water (for steaming)
Instructions
- Remove as much skin as possible from the chicken pieces.
- Soak the fungus in hot water until rehydrated.
- Mix the soy sauce, rice wine, 4 teaspoons of water, and corn flour together.
- Rub the mixture into the chicken, then place the chicken and fungus into a bowl. Cover and let stand in the refrigerator for at least half an hour.
- Boil water in a steamer. Add the chicken and fungus mixture and cook for about 20 minutes, or until the chicken is fully cooked.
- Sprinkle with spring onions and serve.
Nutritional Information
- Per serving
- Energy: 629 kcal / 2629 kJ
- Fat: 35 g
- Protein: 68 g
- Carbs: 7 g
