Okay, let me make a disclaimer. This dish is not pretty. There is nothing photogenic about this. Nothing. Nada. Zilch.
But the smell and taste. Now, that’s the real test of a dish. It’s a plus if it looks nice but I couldn’t do much to make this look any better. Well, maybe I could but I didn’t. I served it as is from the steaming rack because it had to be consumed hot. Some people say that we eat first with our eyes. I agree. But in this case, my tummy wanted to eat before my eyes. And my tummy and I did just that.
It’s good good good over rice. I know this is the first time I’m saying this. (not!) But really, don’t waste that sauce. 😉
“I can do all things through Christ which strengtheneth me.” (Philippians 4:13)
Steamed Ginger Chicken
2 Chicken Legs (drumstick & thigh), chopped to bite side
2 tbsp Soy Sauce
1 tbsp Oyster Sauce
2 tsp Sesame Oil
1 tbsp grated Ginger
2 tsp Corn Flour
2 cloves Garlic, peeled & smashed
6 Red Dates (jujube)
2 tbsp Goji Berries
3 slices Salted Fish (I use kurau masin/salted threadfin)
1 package (3.5oz / 100gm) Brown Shimeji Mushroom, roots removed
- Bring the steamer up to a boil.
- Meanwhile, to marinade the chicken pieces, mix it with soy sauce, oyster sauce, sesame oil, grated ginger & corn flour.
- Pour seasoned chicken pieces into a ceramic or metal bowl. Scatter in red dates, goji berries, garlic & salted fish.
- Steam over boiling water for about 20 minutes or until chicken pieces are fully cooked.
- Serve with rice.