One-Pot Steamed Black Fungus Chicken with Chinese Wine Recipe: A typical and well-loved Cantonese ‘yat wok sook’ (translated: cooked in one pot) and popular confinement food after childbirth!
Steamed Black Fungus Chicken in Chinese Wine is typically a Cantonese dish which most people love to eat. In Cantonese, this dish is called ‘ Yat Wok Sook’ (literally translated as ‘cooked in one pot’). My family finds simple contentment with just this dish of steamed chicken paired with a bowl of piping hot rice and a soup. Like I mentioned in my earlier posts, the Cantonese cannot do without our soups, whether it is ‘Po Tong’ or ‘Kwan Tong’. I hope that you and your family will find this simple 1-dish meal as deeply satisfying as we do.
Suggested Modifications for Special Diets
- Child-Friendly: No modifications needed.
- Confinement: No modifications needed.
- Egg-Free: No modifications needed.
- Fish-Free: No modifications needed.
- Gluten-Free: Skip the Hua Tiao Chiew and oyster sauce or use a gluten-free condiments.
- Nut-Free: No modifications needed.
- Shellfish-Free: No modifications needed.
- 4 pieces Chicken Thigh with Drumstick
- 1 1/2 TBsp Wolfberries About 10-15 gm
- 15 gm Black Wooden Ear Fungus About 2 large pieces
- 10 gm Black Cloud Fungus 10 gm
- 30 gm Golden Needles
- 2-3 TBsp Chinese Wine (Hua Tiao Chiew / Shaoxing Wine)
- 4-5 Chinese Dried Shiitake Mushrooms Medium sized
- 200 ml Water
- Use coarse salt to exfoliate the skin of the chicken, then wash the chicken thoroughly.
- Cut each chicken thigh + drumstick into 5 pieces each.
- Put the chicken in a big bowl or directly in the steaming plate. Add in the marinade ingredients and mix well. Leave it for about half an hour.
- Soak the black wooden ear fungus, black cloud fungus and golden needles in tap water separately until they expand. Then gentle rub the black wooden ear fungus and black cloud fungus with your fingers to get rid of any dirt or sand.
- Use a pair of scissors to cut off the hard stems from the black wooden ear fungus, then cut it into thick strips. There is no need to cut the black cloud fungus.
Wash the mushrooms thoroughly. Then soak the mushrooms in hot water until they are soft.
- Cut off the mushroom stalk and discard it. Wash the mushroom and squeeze dry. Cut the mushroom into thick strip. Keep the mushroom water for later use.
- Wash and remove the hard end of the golden needles and tie a knot on each needle. Squeeze dry.
- Lightly rinse the wolf berries and set aside.
After marinating the chicken for half an hour, add in the black cloud fungus, black wooden ear fungus, Chinese mushrooms, golden needle, mushroom water and 200 ml of water to the chicken, then mix well. Then transfer the chicken mixture into a stainless steel plate.
- In a wok, add in the water for steaming and bring to a boil over high heat.
- Put in the steaming rack and stainless less plate in, and steam for 25-30 mins over high heat. Ensure there is sufficient water during steaming process. If not add boiling water to the wok.
- Spread the wolf berries on top of the chicken during the last 5 minutes of steaming.
- Remove from heat, then add in the Hua Tiao Chiew.
- Serve hot with a bowl of steaming hot rice.
- Do not soak the black cloud fungus, black wooden ear fungus and golden needle in hot water. The wooden ear fungus and black fungus takes quite a while to expand, and they will become soggy if soaked for too long in hot water. Likewise the golden needle will lose its flavour and disintegrate if soaked for too long in hot water.
- Both black cloud fungus and black wooden ear fungus expand tremendously after soaking, so don't be fooled by the seemingly small quantity of the dry ingredients! Also, black cloud fungus and black wooden ear fungus are two different things, so don't get confused. Apart from being much larger than black cloud fungus, black wooden ear fungus is also more crunchy so it adds a nice crunchy texture to the dish.
- Remember to remove the stalk from the mushroom. It is hard and chewy, and will ruin the texture of the dish. Likewise for the hard end of the golden needle.
- Tie a knot on the golden needles to prevent them from disintegrating during the cooking process. It also gives it a nice, crunchy texture and more substantial bite.
- Do not buy golden needles that are pale yellow and damp. They have most likely been bleached and washed. If they are dark brown in colour, they have probably been stored for too long and they will have a sourish taste which will ruin the dish. Fresh golden needles are orangey-yellow in color. To maintain its freshness, you need to store them in a ziplock bag and refrigerate, then they can be stored for many months. If left outside and exposed to air, they will soon turn dark brown or even black and the taste will be awful.
- As far as possible, do not use frozen chicken or chicken parts for they are very bland in taste. Frozen chicken or parts can be used for grilled or BBQ as they are usually marinated overnight to be flavourful. Why do we need to eat frozen food when fresh one is easily available here in Singapore? Nothing can taste better than the fresh food.
- You can adjust the amount of the black fungus, wooden ear fungus, mushroom and golden needles to your own preference. I like to eat golden needles so I usually add more to the dish.