Steamed Chicken with Black Fungus and Red Dates雲耳紅棗蒸雞
A classic Cantonese comfort dish, tender chicken thighs are steamed with earthy black fungus and sweet red dates, creating a nourishing and flavorful meal with a delicate broth.
01Ingredients
- 400g boneless chicken thighs, cut into bite-sized pieces
- 10g dried black fungus, rehydrated and trimmed
- 8 pcs red dates, pitted
- 4 slices ginger, julienned
- 1 stalk spring onion, chopped for garnish
- 1 tbsp light soy sauce (for marinade)
- 1 tbsp oyster sauce (for marinade)
- 1 tbsp Shaoxing wine (for marinade)
- 1 tsp sesame oil (for marinade)
- 1/4 tsp white pepper (for marinade)
- 1 tsp cornstarch (for marinade)
Nutrition (per serving)285kcal
- Protein32.5g
- Carbs12.8g
- Fat10.2g
Fiber 1.2 gSodium 625 mg
02Steps
- Rehydrate the dried black fungus in warm water for 15-20 minutes until soft. Trim off any hard parts and cut into smaller pieces if large.
- In a bowl, combine the cut chicken thighs with light soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, and cornstarch. Mix well and marinate for at least 15 minutes.
- Add the rehydrated black fungus, pitted red dates, and julienned ginger to the marinated chicken. Mix everything together.
- Arrange the chicken mixture in a heatproof dish, ensuring an even layer.
- Prepare a steamer by bringing water to a rolling boil. Place the dish with the chicken into the steamer.
- Steam for 15-20 minutes, or until the chicken is thoroughly cooked through. The cooking time may vary depending on the thickness of the chicken pieces.
- Garnish with chopped spring onion before serving hot with steamed rice.
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