Drunken Chicken with Shitaki Mushroom and Ginger - Steamed

Drunken chicken,  marinated chicken in rice wine. 

And yes, I love it very marinated, the wine just does something magical to the meat - helps tenderize and gives it this lovely aroma.

Often reminds me of the chicken wine soup Mama Ng likes to cook for us from time to time. Very popular in the cold seasons as it helps promotes the blood circulation. It is very strong in flavor but delicious and best consumed in small amounts. Will post more on Mama Ng chicken wine soup one day.

Here is my version. 

Steamed Chicken with Mushroom and Ginger 

I used boneless chicken thighs, marinated in rice wine mixture over night.

Steamed it with 2 types of mushroom and a lot of ginger. With the tender chicken soaking in the ginger rice wine mushroom broth.... delicious ! You can serve it over noodles, rice or congee. We had it with white rice and Chinese broccoli on the side.

Ingredients 

- Chicken - Boneless thighs - slice into 1 -2" size

- Shitake Mushroom - cut to 1 "

- Wood ear mushroom - cut to 1 "

- Ginger - cut in matchsticks

- Garlic - minced

- Scallion - cut slant

Marinade for the meat 

-ShoaXing - Rice wine

-Light soy sauce

-Sesame oil

-brown sugar

-white pepper

-garlic and scallion - minced

* combine together in a bowl and adjust the seasoning to your liking

Wood ear and Shitake Mushroom

Most of the flavor you get is from the shitaki and not much from the wood ear but you get a fun jelly texture.

Soak into warm water until soften then slice in bite size pieces.

Mix together the marinated chicken with mushrooms garlic and ginger.

Top with scallion ( I like to drizzle a few drops of fish sauce right before steaming)

Steam for 20 - 30 mins depending on the amount of meat. 

while the chicken was cooking I quickly stirred fry Chinese broccoli with garlic and oyster sauce.

Here's dinner... and don't forget the chili garlic hot sauce!

Chinese Christmas Eve

I was in cooking bliss today. Went to Whole Foods (which was crazy!) at noon and got all the meat and last minute things. Came home, ate some ramen and went to work. It went smoothly and everything turned out delicious. I timed everything well and the food was all warm when served. Everyone was happy including Molly who LOVED the almond jello! Here are some recipes (portions are for 8 people!) and pics from the night. I am snacking on leftovers as I am posting...mmmm! (See previous post for complete menu)

I started the chicken first since it takes the longest and is okay served room temperature. I served it with ginger scallion sauce which is usually for white poached chicken but I love it with soy sauce chicken too.

Em's Soy Sauce Chicken

1 4LB chicken

7 cups soy

2 cups cooking wine

2 cups broth

3 strips of fresh orange rind

1 lb rock sugar

cloth and string bag with a few cracked cardamon pods, tsp anise seeds, 3 star anise, 2 tsp cloves, 1 cinnamon stick crushed

• bring all ingredients but chicken to boil in pot and stir until sugar is dissolved
• put in chicken and bring to simmer
• simmer on low covered for 20 mins
• turn chicken and simmer for another 20 mins
• turn chicken, remove from heat and sit for 20 mins
• take chicken out and let sit for half hour
• cut and serve

Ketchup Shrimp

2 lbs shrimp with shell on, cut on backside and de-veined

4 tbls ketchup

2 tbls oyster sauce

1 tsp white pepper

dash sesame oil

scallions big pieces

• heat oil in wok and fry shrimp on both sides so its crispy but not cooked all the way, work in 2 batches
• add scallions, I used the whole bunch and stir fry for a few minutes
• combine the sauces and add
• saute for another few minutes and serve immediately

Pork spare ribs, tofu and mushroom stew

1 small rack baby back ribs cut into bite size pieces

3 strips tofu foo jook

8 mushrooms

ginger (few slices)

garlic 2 cloves

1 square fu yu

1 tbls black beans soaked

dark soy and splash cooking wine for marinade

soy sauce to taste

• soak foo jook and mushroom for an hour, cut into bite size pieces
• marinade ribs in dark soy and wine for hour
• brown ribs, remove from pot
• brown ginger and garlic, mix in fu yu and black beans saute for a couple mins
• put ribs back in and stir together for a few mins, let everything get very hot
• pour in 2 cups water and bring to boil
• simmer on low for 1 hour
• mix a tsp of corn starch into a little cold water and make a slurry
• put slurry into stew and stir well
• bring back to boil and serve

Mok kwa (hairy gourd) with XO sauce

2 medium mok kwa peeled and cubed

2 cloves garlic rough chop

1 tbls XO sauce

2 tbls oyster sauce

salt

• heat oil in wok and add garlic
• add mok kwa and saute
• reduce heat to med and saute until tender
• add XO sauce (I used LKK), oyster and salt to taste
• saute until sauce thickens and serve

I also served steamed halibut filets with black bean sauce, sauteed chinese broccoli and almond jello for dessert. I was a happy host!