Steamed Chicken with Black Fungus and Red Dates 雲耳紅棗蒸雞

A classic Cantonese comfort dish, tender chicken thighs are steamed with earthy black fungus and sweet red dates, creating a nourishing and flavorful meal with a delicate broth.

Nutrition (per serving)

Ingredients

• 400g boneless chicken thighs, cut into bite-sized pieces
• 10g dried black fungus, rehydrated and trimmed
• 8 pcs red dates, pitted
• 4 slices ginger, julienned
• 1 stalk spring onion, chopped for garnish
• 1 tbsp light soy sauce (for marinade)
• 1 tbsp oyster sauce (for marinade)
• 1 tbsp Shaoxing wine (for marinade)
• 1 tsp sesame oil (for marinade)
• 1/4 tsp white pepper (for marinade)
• 1 tsp cornstarch (for marinade)

Steps

1. Rehydrate the dried black fungus in warm water for 15-20 minutes until soft. Trim off any hard parts and cut into smaller pieces if large.
2. In a bowl, combine the cut chicken thighs with light soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, and cornstarch. Mix well and marinate for at least 15 minutes.
3. Add the rehydrated black fungus, pitted red dates, and julienned ginger to the marinated chicken. Mix everything together.
4. Arrange the chicken mixture in a heatproof dish, ensuring an even layer.
5. Prepare a steamer by bringing water to a rolling boil. Place the dish with the chicken into the steamer.
6. Steam for 15-20 minutes, or until the chicken is thoroughly cooked through. The cooking time may vary depending on the thickness of the chicken pieces.
7. Garnish with chopped spring onion before serving hot with steamed rice.

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