Click LIKE & follow us on Facebook for recipe updates

COOK WITH LOVE FOR A HAPPY HIM

Singapore home cooking/ baking/ food & recipe blog features more than 500 tried & tested, quick & easy kid friendly recipes with steps by steps tutorial.


Follow us on Instagram: mfa_dingoozatfood


If you're a company looking for possible collaboration, feel free to send me a message via Miki's Food Archives Facebook Fan Page or email to miki9mak@gmail.com


Search This Blog

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:

Important Notes:

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.


注意:



如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



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! ;) 

No comments:

Post a Comment

Note: only a member of this blog may post a comment.

Related Posts Plugin for WordPress, Blogger...