STEAMED CHICKEN 蒸滑雞

First posted here:
http://atthebackofthehill.blogspot.com/2010/11/jing-gwat-kai-steamed-chicken.html.




蒸滑雞
JING GWAT KAI - SLICK STEAMED CHICKEN
Variant that includes dried oysters, which are optional, and may be unavailable in parts of the world far removed from civilization.

Both the dried oysters and the mushrooms are entirely optional; it is usually made without these.


One pound of chicken, chunked large for chopstick grabbing.
Half a dozen big dried mushrooms (冬菇 dong gu).
Half a dozen dried oysters (蠔豉 ho si).
One clove garlic, smashed and minced.
One and a half TBS sherry.
One TBS soy sauce (豉油 si yau).
One TBS ginger juice.
1½ Tsp. cornstarch.

Shredded ginger, dark sesame oil (芝麻油 ji ma yau), minced scallion, sugar.


Soak the dried mushrooms and dried oysters for about forty five minutes in warmish water with a pinch of sugar. Rinse and drain. Add a drizzle of plain cooking oil and turn to coat. This maintains their integrity during the steaming that will follow.

Marinate chicken chunks with the soy sauce and sherry, plus the ginger juice, a generous pinch of sugar, and the cornstarch. Same length of time as the soaking of the dried ingredients. You might want to rub the cornstarch into the surface of the chicken chunks.

Combine the chicken, oysters, mushrooms and garlic in a broad shallow bowl, with a little of the marinade and a dash of the dry-ingredient soaking liquid. Place in the steamer, and steam for between twelve and fifteen minutes over fiercely boiling water. Remove carefully (hot!).
Drizzle a little sesame oil over for fragrance, strew the scallion and shredded ginger on top.

Serve with rice and a vegetable, and a saucer of chili paste on the side.