Serves 1
Directions
- 1Soak dried wood ear mushrooms in water, then squeeze out excess water.
- 2Trim the base of the shimeji mushrooms and separate the stalks.
- 3In a bowl, combine chicken with soy sauce, mirin, oyster sauce, white pepper, and garlic powder. Mix thoroughly.
- 4Cut the rehydrated mushrooms with scissors and add them to the bowl with the chicken, along with the separated shimeji mushrooms. Mix well.
- 5Transfer the chicken and mushroom mixture to a shallow plate.
- 6Thinly slice the Chinese sausage and arrange the pieces on top of the chicken and mushroom mixture.
- 7Place the plate in a bamboo steamer and steam until cooked through.
- 8Garnish with chopped scallions.
Ingredients
- 4 whole dried wood ear mushrooms
- 1 pack shimeji mushrooms
- 1 cup chicken thigh
- 1 tbsp soy sauce
- 1 tsp mirin
- 1 tsp oyster sauce
- 1 dash white pepper
- 1 dash garlic powder
- 1 whole chinese sausage
- scallion, chopped (optional)
Equipment
bowlknifespoonkitchen scissorsshallow platebamboo steamer
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