Tuesday, November 17, 2009
I know I've mentioned this recipe before but it truly deserves a post all it's own and I finally got around to taking a picture so there you have it! This recipe is yummy, healthy and a welcomed alternative to the dismal Chinese restaurants in my neighbourhood. Served with wonton soup or potstickers, rice and stir-fried veggies - you've got a meal that's 10 000 times better than take-out (and way healthier too). A few instructions: a) Make sure to cut the ginger in teeny-tiny matchsticks as fresh ginger has a very strong taste and you wouldn't want a big bite (I wouldn't anyway). b) Dried shiitake mushrooms impart a particular flavour. Though I'm sure this recipe would be good with plain mushrooms, the dried shiitake make the dish.
Please be sure to check Nooschi's original recipe here. Nooschi is a food blogger extraordinaire! Also from O-town, she often showcases local restaurants but also restaurants abroad (she often travels to Australia, New Zealand and the United States) as well as interviews and delectable recipes. Not to mention her beautiful photography!
Nooschi's Grandma's Steamed Chicken and Shiitake Mushrooms
3 chicken thighs
8-10 dried shiitake mushrooms
3 1/2 teaspoons of corn starch
4 teaspoons of oyster sauce
1 teaspoons of soy sauce
3-4 tablespoons ginger, cut into matchsticks
2 teaspoon of extra virgin olive oil
1 teaspoon + 1/8 teaspoon of sesame oil
Prep ingredients: I buy pre-sliced shiitake mushrooms and follow box instructions to rehydrate - soak in boiling water for 20 minutes. Wring water out of mushrooms (but keep the juices to make soup). Remove the excess fat from the chicken thighs, and cut in small pieces.
In a bowl, combine the chicken pieces, corn starch, soy sauce, and oyster sauce. Mix well. Add in olive oil and 1 teaspoon of sesame oil, and continue mixing until the oil is evenly distributed. Finally, add in the shiitake mushrooms and ginger, and mix gently. As per Nooschi, adding the mushrooms and ginger at the end will ensure that the two will not absorb too much oil.
Place the chicken mixture in a dish that is about 9 inches in diameter and 1 inch high (I use a foil pie plate). Place the plate in a Chinese steaming basket, and steam for 20 minutes. Right before serving, add 1/8 teaspoon of sesame oil to the chicken, mix well and serve.
Yield: 2 portions