Serves 1
Directions
- 1Rehydrate dried shiitake mushrooms in warm water, then reserve the mushroom water for the marinade.
- 2Cut chicken into small pieces, quarter the rehydrated mushrooms, slice the Chinese sausage into coins, and slice tofu into rectangles.
- 3Combine chicken and mushrooms in a bowl with light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, cooking wine, reserved mushroom water, and corn starch. Mix to marinate.
- 4Arrange the tofu rectangles on a plate to create a flat bed.
- 5Spread the marinated chicken and mushroom mixture evenly over the tofu, then top with the Chinese sausage coins.
- 6Steam the plate of chicken and tofu.
- 7Garnish with chopped scallions and serve.
Ingredients
- boneless skin-on chicken thigh, cut into small pieces
- dried shiitake mushroom, rehydrated and cut into quarters
- soft tofu, sliced into rectangles
- chinese sausage, cut into coins
- scallion, chopped
- ginger
- light soy sauce
- dark soy sauce
- oyster sauce
- sugar
- white pepper
- cooking wine
- mushroom water
- corn starch
Equipment
knifecutting boardmixing bowltongssteamer or pan with lidplate
Tips
- Do not toss the mushroom water; use it in the marinade.
- The creator mentions they steamed for 25 minutes to ensure the chicken is fully cooked.
- Enjoy with rice.
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