Chinese Steamed Chicken With Woodear Mushrooms

I love steaming food because it’s easy. However, most of the time food ends up being bland but this dish is packed full of flavour. It’s a combination of mushrooms, a black fungus (quite similar taste to seaweed), chicken and it goes really well with a bowl of rice. One word to describe this dish – Warming.

Photo is taken from souperdiaries.com but the recipe will be my own.
  • Honest Prep Time: 5 Minutes
  • Time Spent Marinating: 30 Minutes
  • Cook Time: 20 minutes
  • Level Of Difficulty: Extremely Easy

Ingredients

  • Shiitake mushrooms sliced into easy bite sizes
  • Black fungus (you can find this at Taiping – skip this if you can’t be bothered)
  • 4-5 slices of ginger (picture a 50 cent coin) chopped up into match sticks
  • 1 Tb of oyster sauce
  • 1 Tb of sesame oil
  • Spring onion/Scallions chopped into 5cm sections
  • 1 tsp of white pepper
  • 1-2 Tb of corn starch
  • 1 Tb of soy sauce
  • Chicken (quantity provided under meal swapper)

Instructions

  1. If you decide to have the fungus, soak it in water first.
  2. Chop your chicken into bite sizes (like a chicken nugget) and then add the soy sauce, oyster sauce, sesame oil, white peppe and ginger. Mix it around.
  3. Add the corn starch and mix. You should get a slimey/slightly sticky texture. This helps keep the chicken moist.
  4. Marinate for 15 minutes and then add in the mushrooms, drained fungus and scallions. Marinate for another 15 minutes.
  5. Steam and eat.

Meal Swapper

  • 900g of fresh white fish (Sea Bass and Halibut are the traditional options)
  • A bag of limes (enough lime juice to soak the fish twice)
  • 1 Tb of chopped red hot pepper
  • 1/2 cup of red bell pepper / capsicum
  • 1 small red onion, thinly sliced
  • 1/2 cup of fresh cilantro
  • Salt to taste
  • 900g of fresh white fish (Sea Bass and Halibut are the traditional options)
  • A bag of limes (enough lime juice to soak the fish twice)
  • 1 Tb of chopped red hot pepper
  • 1/2 cup of red bell pepper / capsicum
  • 1 small red onion, thinly sliced
  • 1/2 cup of fresh cilantro
  • Salt to taste
  • 900g of fresh white fish (Sea Bass and Halibut are the traditional options)
  • A bag of limes (enough lime juice to soak the fish twice)
  • 1 Tb of chopped red hot pepper
  • 1/2 cup of red bell pepper / capsicum
  • 1 small red onion, thinly sliced
  • 1/2 cup of fresh cilantro
  • Salt to taste
  • 900g of fresh white fish (Sea Bass and Halibut are the traditional options)
  • A bag of limes (enough lime juice to soak the fish twice)
  • 1 Tb of chopped red hot pepper
  • 1/2 cup of red bell pepper / capsicum
  • 1 small red onion, thinly sliced
  • 1/2 cup of fresh cilantro
  • Salt to taste
  • 900g of fresh white fish (Sea Bass and Halibut are the traditional options)
  • A bag of limes (enough lime juice to soak the fish twice)
  • 1 Tb of chopped red hot pepper
  • 1/2 cup of red bell pepper / capsicum
  • 1 small red onion, thinly sliced
  • 1/2 cup of fresh cilantro
  • Salt to taste

Your Advisor

The only ingredient with enough calories worth tracking is the fish. Feel free to use more or less of the other ingredients.

I would recommend having fish 2-3 times per week.