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Monday, 4 August 2014

Steamed Kampong Chicken with Mushroom 香菇蒸甘榜鸡


Whenever my boy need to go kindergarten early at 11am, I'll be super RUSH in the morning. I got to prepare brunch for him before he go out because he will not have time for lunch after that. 
I must make sure I fed him nutritious food that able to provide energy for this little boy till late afternoon school snack. 
Nothing is easier than steamed chicken. No cooking required, just season and steam. And the good news is....I can season the food a night before. So the next morning, I just need to take out the chicken from the refrigerator, then steam it with rice. Of course I still need to set the timer to remind myself to put the chicken into the steamer because the rice and chicken cooking time are different. I cooked this once a week on the super duper rush morning. :)


Ingredients:

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1 Whole Chicken Thigh (skinless) + 2 Chicken Wings
1 Packet Shimeji Mushroom (Can be replaced with Enoki or Shitake mushroom)
2 Slices of Fresh Ginger (Coarsely chopped)

Seasoning: Add to taste 
Salt
Garlic Salt
Sesame Oil
Soy Sauce
Cooking Wine (Shao Xing)
Corn Flour
Sugar

Spring Onion for garnishing

Method:
1. Add all seasoning (except garlic salt) to the chicken. Gentle rub the seasoning on the chicken. 
2. Add mushroom and garlic salt.
3. Gently stir to combine. Marinate for 15 minutes or overnight. 



4. Steam 15 minutes in a steamer. Garnish with spring onion and serve warm with steamed rice.  




Photo updated 25 Nov 2015
This time, I use Shitake mushrooms, omit the garlic salt, added some oyster sauce.
The taste? equally delicious! ;) 

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