Steamed Chicken

The problem with my mom’s recipes is that they need decoding!

My mom writes her recipes in weird ways.  Most of the time, there are no instructions; instead there are groups of ingredients with a brief sentence at the end.

Like her recipe for steamed chicken… there are 3 groups of ingredients and a short sentence at the end – Steam for 10 minutes.

Hmmmmm….

Someone else would (probably) throw this recipe out the window but it’s a good thing that I know my mom (pretty) well and can speak her “language”…  As she explains to me, it is deliberate on her part so that her recipes remain her secret.  (As I mentioned before, she rarely shares her recipes!)  So, given her preference, I will not (well, I can not) share her recipe.  I can, however, share mine (even if it is based on hers, it is NOT the same…)

750 grams boneless chicken thighs, skin on, rinsed and dried with paper towels

Slice the chicken thighs into serving pieces (if the thighs are large, cut into 4). Mix together slices of ginger, 1 tablespoon EACH of sesame oil, oyster sauce, and light soya sauce, 2 tablespoons cornstarch, and 1 teaspoon rice wine.  Marinate the chicken pieces in this mixture for about 20 minutes.

Meanwhile start boiling water in the steamer.

Prepare:

5 stalks of leeks, sliced at a diagonal, separate the white and green parts
ginger, slice into thick matchsticks
about 12 slices of lotus root, parboiled then drained
about 80 grams fresh black fungus (tenga ng daga), sliced into strips
re-hydrated banana blossoms, thick hard end/s removed

In a round Pyrex dish (a deep pie plate works), scatter the white parts of the leeks. Arrange the lotus root at the base of the pan.  Scatter the black fungus on top, then the banana blossoms.  Arrange the chicken thighs, skin side up, and stick the ginger pieces in between the chicken thighs.

When the water in the steamer boils, put the plate in.  Steam for 10 to 15 minutes (depending on the size of the chicken pieces); start counting minutes when the water reboils.

Before serving, garnish the top with the green part of the leeks.

Note – the dish has a delicate and mild taste, should you wish for a stronger flavor, adjust the seasonings as desired, or add slat and pepper, according to personal taste.

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