This simple steamed dish often uses chicken on the bone, but boneless pieces of thigh fillet also work well.
6 shiitake mushrooms
750g chicken thigh fillets, cut into 5cm pieces
1 tbsp grated ginger
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp shao hsing wine
½ tsp salt
1 tsp sugar
½ tsp sesame oil
1 tsp cornflour
¼ tsp white pepper
1 Chinese sausage (lap cheong), thinly sliced (optional)
a few sprigs of coriander, to serve (optional)
1. Cover the shiitake mushrooms with boiling water and allow to stand for 30 minutes.
2. Cut off and discard the stalks, and slice the caps in half. Transfer to a bowl, add the remaining ingredients (except the Chinese sausage, if using) and stir to combine.
3. Place onto a lipped plate large enough to hold the contents in a single layer, but still able to fit into your steamer – you can steam the dish in two batches if necessary. Scatter the sliced Chinese sausage (available from the Asian section of supermarkets and Asian grocers) on top, if using.
4. In a steamer or wok, bring some water to the boil and place the plate inside. Steam for 18 minutes, then remove. Scatter with coriander, if using, and serve.
Adam's tip: If you don't have a steam oven or bamboo steamer, you can steam food by placing some chopsticks as a platform across the base of a lidded wok, with water in the bottom. Placing a plate on top of a small bowl inside a large pot also works.
Also try: my Tiger salad