Steaming is a popular cooking method in Chinese cuisine and my favourite method of cooking because it is simple and quick. Steamed chicken with mushrooms and Chinese sausage has always been my family’s favourite. Now with dancing chef’s Hainanese paste, it just made my cooking a lot more simpler yet still flavourful. This paste has all the spices that I need to make a nutritious fuss free healthy meal.

Ingredients

• 8 dried shiitake soaked in 300g hot water
• 350g chicken breast fillet (cubes)
• 1 Chinese lean sausage (sliced) soaked in hot water
• 100 fresh black fungus (chopped to smaller pieces)
• 7g shaoxing wine (Chinese wine)
• 7g sesame oil
• 7g cornstarch
• 11g oyster sauce
• 6g sugar
• 55g dancing chef’s Hainanese chicken paste

Method

• Remove the stem of the shiitake, set aside the water
• Cut the chicken into cubes, set aside
• Slice the lean sausage diagonally. Soaking the sausage in hot water, would help to easily remove the casing, then set aside
• Put the water that has been soaked with the dried shiitake in a steam safe dish, followed by wine, oil, oyster sauce, sugar, Hainanese paste, and cornstarch. Mix thoroughly until all combined.
• Coat the chicken, shiitake, sausage and black fungus into the mixture.
• Steam for about 20-30 minutes in medium – high heat.
• Serve with steam hot rice

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