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6 dried Chinese Shiitake mushrooms
1 small chicken, about 1 kg
1 tablespoon finely shredded fresh
ginger
3 scallions, sliced diagonally
good grinding of black pepper
2 teaspoons fish sauce
1 small glove garlic, crushed
¼ teaspoon salt
1 teaspoon sesame oil
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Method:
Pour hot water over mushrooms and leave
to soak at least 20 minutes. Cut off and discard stems, cut
mushroom caps into thin slices. Divide chicken into two parts.
(Depending on what you want to do with the remaining flesh, cut the
bird into halves lengthways, or reserve the breast and wings for
another dish). With a sharp knife bone the chicken. Use
the bones for stock, and cut the flesh (together with skin) into
bite-size pieces. Put these into a heatproof bowl with the
mushroom slices, ginger, scallions, pepper, fish sauce, garlic, salt
and sesame oil. Mix well. Bring water to the boil in a
large saucepan or deep frying pan or wok. Put the bowl in the
pan - water should come a third of the way up the bowl. Cover
and steam for 25 - 30 minutes or until chicken is cooked. Check
periodically to ensure that water has not boiled away, and add more
boiling water if it is getting low. Serve with rice, noodles or
cellophane noodles.
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