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.
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.
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
- corn starch
- salt + pepper
- mix the chopped black fungus into the mixture
Place all the ingredients onto a plate, add the mui choy on top and place into a steamer for 15-20 minutes.
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!