Steamed chicken with mushroom and sausage

最近买了尤今老师的最新创作“螃蟹爬上树”。从中学时代就偏爱尤今老师的著作,无论小说,散文,小品,尤其是游记。她的旅游分享总是充满丰富的描述,每每让我特别向往。

这是一本叙述尤今老师“炊烟心情”的散文。透过经历的爱情,家情,亲情,国情和旅游情所勾画出的一篇篇饮食故事。每一篇故事的料理虽然简单,却有着一种让人感动的浓浓情怀。

尝试烹调了其中一篇的“彩虹鸡”。材料和做法非常简单,看似简朴但色香味俱全哦。

[材料]
鸡腿肉 3-4只 (原本材料是嫩鸡 1 只斩成小块)
冬菇 10朵 (泡软去蒂)
腊肠 1条(切片)
姜 1块 (切成6-8片)

[腌料]
花雕酒 2大匙
酱青 2大匙
盐 1小匙
糖 1小匙 (我没放)
蜀米粉 1小匙

[做法]
1。将鸡块以腌料腌半小时以上。
2。把鸡块排在盘子中央,冬菇摆在鸡块上面,切片腊肠和姜片置于冬菇之上。
3。水煮沸后,将(2)放进蒸锅里,隔水蒸20分钟或以上(看鸡块的大小)。

This is a recipe adapted from a book written by a renown local chinese writer, You Jing. Been reading her novels, articles and travel books since secondary school years and always captivated by her anecdotes and stories.

This book is not exactly a recipe book, rather a sharing of her life experiences in relation with food and food she has grown up with or encountered. Most of the recipes included are really simple and humble but nonetheless wholesome and delicious.

Attempted one of the recipes "Rainbow Chicken".

[Ingredients]
Chicken leg/thigh/drumstick 3-4 pieces (original recipe calls for 1 whole chicken cut into small pieces)
Dried mushroom 10 pieces (soak and cut away stem)
Chinese sausage 1 piece (sliced)
Ginger 1 piece (sliced thinly into 6-8 pieces)

[Marinate]
Chinese cooking wine HuaTiao 2 Tbsp
Light soya sauce 2 Tbsp
Salt 1 tsp
Sugar 1 tsp (I omitted sugar)
Corn flour 1 tsp

[Steps]
1. Marinate the chicken pieces for at least 1/2 hour.
2. Place chicken pieces in centre of deep dish plate/bowl (must be deep dish as there will be natural broth from the chicken during steaming), place mushroom on top of chicken, then place sausage and ginger on top of mushroom.
3. Boil water in wok/steamer, place the bowl into steamer and steam for 20 mins or till chicken pieces thoroughly cooked.


The broth is full of goodness with the essence of chicken, combined with mushroom, sausage, ginger and chinese cooking wine (no water is added at all). Goes very well with rice.

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