Friday, March 23, 2012

Steamed Chicken with Shitake

School holidays is the time to binge on lots of food laden with cholesterol of all kinds; from the coconut creamed Rendang and curries and Kormas, to the sugar sweetened drinks and desserts like puddings and cakes.  Aah!  The bliss and joy of thoughtless eating at the many wedding invitations that are held at this time of year.  But the happiness of all that eating suddenly hits you with a reality check, and you become guilty, guilty, guilty!!!

Then you thank God that this eating spree does not happen too often and you can always take matters back into your own hands!  My hands actually!  After all those greasy (but nice!) foods at the wedding receptions, I  thought perhaps it would now be the time to, once again, prepare food that is light, both on the pocket and the palette; an all-in-one dish once again, with as little oil as possible (as if that's ever going to be possible!)  Hence, my Steamed Chicken with Shitake!
  • 3 chicken thighs, each cut into three portions
  • 5 spring onions, cut into 1 inch lengths
  • 6 cloves garlic, sliced
  • 2 thumb-size ginger, julienned
  • 10 birds eye chilis, each cut into 2 lengthways
  • 8 dried shitake mushrooms, reconstituted and each cut into two
  • 1/2 cup light soy sauce
  • 1/2 cup oyster sauce
  • 1 tsp sesame oil
  • 2tbs groundnut oil

Put everything in a heatproof container and steam until the chicken pieces are cooked and tender.  Right before serving,  heat the groundnut oil till smoking and quickly ladle on top of the steamed chicken.  Serve hot!

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