I wanted to recreate this dish that my mom used to cook for us. I am not sure what exactly she put into it but I remember there were chicken, mushrooms and ginger. I can’t call to ask her as it was very early morning there in Malaysia when I wanted to cook this. This dish is easy to make, just marinate everything together and steam it. Although it is not exactly taste like how she made it but nevertheless it taste delicious and it goes well with rice. I have to remember to ask my mom about this dish the next time I talk to her.
Half of free range chicken – cut into bite pieces
1” ginger – julienned
4 dried shitake mushrooms – dehydrated, stalk removed and sliced
1 piece of black fungus, dehydrated and sliced thinly
2 tbsp dried wolfberries berries
6 red dates – removed seeds
1 tbsp oyster sauce
2 tbsp of light soy sauce
3 tbsp Chinese cooking wine
1 tbsp of sesame oil
1 tsp cornstarch
Salt and pepper to taste
Some spring onions
1. Place chicken, mushroom, black fungus and ginger in a heat proof bowl. Add in all the seasonings and mix well. Allow it to marinate for half an hour.
2. Prepare the steamer and bring the water up to a rapid boil. Sprinkle the wolfberries and red dates on top. Steam the chicken over high heat for 15-20 minutes, making sure it is thoroughly cooked.
3. Remove from steamer and sprinkle on spring onions before serving.