Steamed Chicken with Mushrooms – 香菇蒸鸡 – Sybaritica

Steamed Chicken with Mushrooms is very easy to prepare and yields succulent morsels of Chicken and Chinese Black Mushrooms in a sweetly savory sauce

Servings: 4 as part of a Chinese meal.

• 400 g Chicken Wing Drumettes
• 2 – 3 Dried Chinese Black Mushrooms
• 2 Celery stalks plus a few leaves if desired
• ¼ cup Flour
• 1 Tbsp Sugar
• 1 pinch Salt
• 1 pinch White Pepper
• 1 Tbsp Chili Oil optional
• 1/3 Cup Rice Wine
• 2 Tbsp Oyster Sauce
• 1 Tbsp Soy Sauce

• Soak the mushrooms in hot water for an hour or so until softened, then slice the caps into thin strips, discarding the hard stem.
• Cut the celery stalks into thin matchstick strips and coarsely chop the leaves, if using.
• Mix rice wine with the chili oil, soy sauce and oyster sauce and set aside.
• Season the chicken pieces with the sugar, salt and pepper, then toss them in the flour to coat, shaking off any excess.
• Lay about three-quarter of the celery sticks at the bottom of a suitable steaming bowl and place the chicken pieces on top.
• Scatter the sliced mushrooms over the chicken, along with the remaining celery, and drizzle it all with the rice wine mixture.
• Steam the plate over high heat for about thirty minutes and then serve while still piping hot.