Taiwanese Steamed Chicken with Black Fungus (台湾清蒸鸡黑木耳)


  • 1 kg of chicken maryland (or chicken pieces)
  • 1 cup of dried black fungus
  • 4 teaspoons of soy sauce
  • 1 teaspoon of rice wine
  • 2 teaspoons of corn flour
  • 4 teaspoons of water
  • 4 Thinly sliced spring onions
  • 1 cup of hot water
  • Water for steaming

  1. Remove as much skin as possible from the chicken pieces.
  2. Soak the fungus in the hot water until rehydrated.
  3. Mix the soy sauce with rice wine and four teaspoons of water and corn flour.
  4. Rub the mixture into the chicken place into a bowl with the fungus cover and
  5. let stand in the refrigerator for at least half an hour. 

Boil some water in a steamer, add the mixture and cook for about 20 minutes or until cooked.