Steamed Chicken with Pickled Mustard Cabbage and Mushroom

Another hearty steamed dish I've done. This is a rather unique dish which was featured in Steamed Cuisine published by Famous Cuisine.

In this one dish, you'll find meat, tofu, harm choy (pickled mustard cabbage), shitake mushroom and chicken essence! Absolutely loved this wholesome dish filled with natural sweetness with some tang, even my BoiBoi surprised me by asking for extra broth!


This is before cooking

Here's my version of the recipe:

Steamed Chicken with Pickled Mustard Cabbage and Mushroom

2 kampung chicken thighs, skinned and chopped into pieces

Marinade chicken with:
1 tbsp soy sauce
1 tbsp Chinese cooking wine
A dash of sesame oil
Some pepper
Wee bit of sugar to bring out the taste
2 tsp cornflour

About a fistful of pickled mustard cabbage (buy those for soup), soaked and sliced
2 dried shitake mushrooms (soaked and sliced)
1 small packet of Japanese egg tofu (can use white tofu), sliced
Several cherry tomatoes, halved
1 bottle of chicken essence

In a deep heatproof dish, I placed the tofu at the bottom. Next the chicken pieces followed by the rest of the ingredients. Just scatter them all round the chicken. Put the dish in the steamer together with the bottle of chicken essence.

Steam for about 20 minutes or until chicken pieces are cooked through. Remove from steamer and serve by pouring the heated chicken essence over the chicken pieces.

Ready to be served

Another easy peasy steamed dish to be bookmarked ;-)