金针云儿蒸鸡 Steamed Chicken w Wood Ears & Dried Lily Buds

Ingredients: 
  2 pcs            Chicken Tigh
50 gm             Dried Lily Buds
50 gm             Cloud Ears
10 nos            Dried Red Dates
  4 pcs            Dried Mushrooms
  1 tbsp           Shredded ginger

Seasonings:
   3 tbsp             Light Soy Sauce
   1 tsp               Shaoxing Wine
   1 tsp               corn Flour/Corn Starch
   1 tsp              Sugar
1/2 tsp              Salt
1/2 tbsp            sesame oil
A Dash of White Pepper

For Garnish
1 tbsp           Diced Spring Onion

Method:

  1)  Rinse the chicken and wipe dry with paper towels.
  2)  Cut into smaller pieces.
  3)  Mix well with the seasonings, cover and let it rest for about 20 minutes.
  4)  Soak the dried lily buds, cloud ears, dried red dates and mushrooms separately until softened.
  5)  Wash & trim the cloud ears into smaller pieces.
  6)  Rinse the lily buds, tie a knot & cut the hard edge side.
  7)  Cut mushrooms into strips.
  8)  Mix with the marinated chicken and add the ginger.
  9)  Steam the chicken in a wok over high heat with a lid on, for about 20 minutes, or until cooked through.
10)  Garnish with spring onion. Serve immediately.