Mui Choy Chicken with Black Fungus
I’ve been in traditional cooking gear for the past few weeks. I’m happy to say that my family is not having any objections. Today I wanted to try this classic. Again, my grand mother made this for us when we were growing up, I was never a big fan back then, but it’s alway strange that we end up wanting these dishes when we grow up.
Chinese Black Fungus & Mui Choy
Getting the black fungus (mook yee) and the mui choy are key to this recipe. Both of these need to be soaked at least 30 minutes before using. These are readily available in Chinatown and asian grocery stores. BTW, the black fungus is an edible jelly fungus with a crunchy texture. There is no real taste, buts adds a nice crunch to the dish.
Chopped up after being soaked
Once they are soft, chop both of these ingredients up. The chicken is seasoned the traditional way with:
- sesame oil
- chinese cooking wine
- soy sauce
- sugar
- garlic
- ginger
- corn starch
- salt + pepper
- mix the chopped black fungus into the mixture
Ready for the steamer!
mmmm, the aromas are wonderful!
Place all the ingredients onto a plate, add the mui choy on top and place into a steamer for 15-20 minutes.
The finished dish with the added green onions
Add the chopped green onions at the last 2-4 minutes. Enjoy this with fluffy white rice and a chinese green such as yu-choy!
Filed under: Dinners, Home Cooking, black fungus, Canton, cantonese dish, mook yee, mui choy, steamed chicken with mui choy, traditional chinese cooking, yu-choy
