{"id":707,"date":"2017-02-23T05:00:34","date_gmt":"2017-02-22T21:00:34","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=707"},"modified":"2018-10-22T14:58:34","modified_gmt":"2018-10-22T06:58:34","slug":"black-fungus-chicken-wine","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/black-fungus-chicken-wine\/","title":{"rendered":"Chicken in Chinese Wine with Black Fungus and Golden Needle"},"content":{"rendered":"

\"The<\/p>\n

STORY BEHIND THE RECIPE<\/span><\/h1>\n

Steamed Black Fungus Chicken in Chinese Wine is typically a Cantonese dish which most people love to eat.\u00a0In Cantonese,\u00a0this dish\u00a0is called ‘Yat Wok Sook’ (literally translated as ‘cooked in one pot’), so you can guess how ‘difficult’ it is to cook this! Like I mentioned in my earlier posts, the Cantonese cannot do without our soups<\/a>, whether it is ‘Po Tong’ or ‘Kwan Tong’.\u00a0 So my family\u00a0finds simple contentment\u00a0with this dish of steamed chicken, paired\u00a0with a bowl of piping\u00a0hot rice and soup!<\/p>\n

 <\/p>\n

WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n
    \n
  • It is easy and fuss free to make!<\/strong> Like most cantonese soups, all you have to do is to prepare the ingredients and boil everything in one pot (as the name implies).<\/li>\n
  • It is a great soup for young mums to drink after giving birth!<\/strong> This also means that it’s one of the typical soups to drink during the confinement period for mothers.<\/li>\n<\/ul>\n

    HOW TO MAKE BLACK FUNGUS CHICKEN SOUP?\u00a0<\/span><\/h1>\n
      \n
    1. Use coarse salt to exfoliate\u00a0the skin of the chicken, then\u00a0wash the chicken thoroughly.<\/li>\n
    2. Cut each\u00a0chicken thigh + drumstick into 5 pieces each.<\/li>\n
    3. Put the chicken in a\u00a0big bowl or directly in the steaming plate. Add in the marinade ingredients and mix well. Leave it for about half an hour.
      \n\"Chicken<\/li>\n
    4. Soak the black wooden ear fungus, black cloud\u00a0fungus and golden needles\u00a0in tap water separately\u00a0until they expand. Then gentle\u00a0rub the black wooden ear fungus and black cloud fungus with your fingers\u00a0to get rid of any dirt or sand.<\/li>\n
    5. Use a pair of scissors to cut off the hard stems from the black wooden ear fungus, then cut it into thick strips.<\/li>\n
    6. Wash the mushrooms thoroughly. Then soak the mushrooms in hot water until they are soft.<\/li>\n
    7. Cut off the mushroom\u00a0stalks and discard it. Wash the mushroom and squeeze dry.\u00a0Cut the mushroom into thick\u00a0strips. Keep mushroom water for later use.
      \n\"Mushroom<\/li>\n
    8. Wash and remove the hard end of the golden needles and tie a knot on each needle. Squeeze dry<\/li>\n
    9. Lightly rinse the wolf berries and set aside.<\/li>\n
    10. After marinating the chicken for half an hour,\u00a0add in black cloud fungus, black wooden ear fungus, Chinese mushrooms, golden needle, mushroom water and\u00a0200 ml of water to the chicken, then mix well. Then transfer the chicken mixture into a stainless steel plate
      \n\"Black<\/li>\n
    11. In a wok, add in the water for steaming and bring to a boil over high heat.<\/li>\n
    12. Put in the steaming\u00a0rack and stainless less plate in, and steam for\u00a025-30 mins\u00a0over high heat. Ensure there is sufficient water during steaming process. If not, add more boiling water to the wok.
      \n\"Steaming<\/li>\n
    13. Spread the wolf berries on top of the chicken during the last 5 mins of steaming<\/li>\n
    14. Remove from heat, then\u00a0add in the Hua Tiao Chiew<\/li>\n
    15. Serve hot with a bowl of steaming hot rice.<\/li>\n<\/ol>\n

      \"Black<\/p>\n

      MARKETING TIPS<\/span><\/h1>\n
        \n
      1. Do not buy golden needles that\u00a0are\u00a0pale yellow, dark brown and damp. Buy\u00a0orangey-yellow ones instead.\u00a0<\/strong>\n
          \n
        • If they are pale yellow, they have most likely been bleached and washed.<\/li>\n
        • If they are dark brown in colour, they have probably been stored for too long and will have a sourish taste which\u00a0will\u00a0ruin\u00a0the dish.<\/li>\n
        • To maintain its freshness, you need to store them in a ziplock bag and refrigerate, then they can be stored for many months.<\/li>\n<\/ul>\n<\/li>\n
        • Do not use frozen chicken or chicken parts<\/strong> for they are very bland in taste. Frozen chicken or parts are used for the grill or BBQ as they are usually marinated overnight to be flavourful.<\/li>\n<\/ol>\n

          COOKING TIPS<\/span><\/h1>\n
          <\/div>\n
          <\/div>\n
            \n
          1. Do not soak the black cloud fungus, black wooden ear\u00a0fungus and golden needle in hot water.<\/strong>\u00a0These ingredients become soggy and lose flavour if soaked for too long\u00a0in hot water. They might even disintegrate.<\/li>\n
          2. Remember to remove the stalk from the mushroom and golden needle.<\/strong> It is hard and chewy, and will ruin\u00a0the texture of the dish.<\/li>\n
          3. Tie a knot on\u00a0the golden needles<\/strong> to prevent them from disintegrating during the cooking process. It also gives it a nice, crunchy texture and more substantial bite.<\/li>\n
          4. Adjust the amount<\/strong> of the black fungus, wooden ear fungus, mushroom\u00a0and golden needles to your own preference. I like to eat golden needles so I usually add more to the dish.<\/li>\n<\/ol>\n

            HOW TO TELL BETWEEN THE FUNGI<\/span><\/h1>\n

            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.<\/p>\n

            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.<\/p>\n\n\t\t