Steam Chicken With Fish Maw
棉花蒸鷄
An easy to make dim sum dish that can be made at home. Steam Chicken with Fish Maw (棉花蒸鷄) is not just delicious but also really health beneficial.
What’s Fish Maw?
Fish maw is the dried air bladder of a fish. High in collagen and in food therapy, it’s considered beneficial for your skin and joints. Fish maw used for this particular dish, fried fish maw are usually on the value price point, which makes these fish maw a convenient way to add into daily home cooking.
Ingredients:
½ a Chicken
3 Shiitake Mushroom
8 pcs Sliced Ginger
40 g Dried Fried Fish Maw
2 tbsp Dried Goji Berries
3 tbsp Chopped Green Onion
2 Stalk Green Onion
1 tsp Cooking Wine
1 Steam Basket
Marinade:
⅔ tsp Salt
½ tbsp Light Soy Sauce
1 tbsp Oyster Sauce
¾ tsp Sugar
1 tbsp Cooking Wine
1 ½ tbsp Chicken Powder (Bouillon)
1 ½ tbsp Cornstarch
A Dash White Pepper
A Dash Sesame Oil
Method:
Soak fish maw until soft. In a pot with 3 slices of ginger, green onion and 1 tbsp of wine boil fish maw for about 10 minutes. Turn off heat with lid on and let fish maw sit in the pot for another 10 minutes. Remove, let cook and cut into pieces. Align fish maw on desired plate for steaming.
Soak shiitake and cut into strips. Wash goji berries and set aside.
Wash, pat dry and cut chicken into pieces. Marinate chicken with marinade ingredients for 20 minutes. Arrange chicken pieces on top of fish maw. This allows fish maw to soak in all the delicious juices.
Steam dish for 15 minutes over high heat. Sprinkle on green onion and it’s ready to serve.
Note:
Using a bamboo steamer to steam reduces condensation that drips back into the dish. Prevents pooling in the dish.
May also use the steam oven, Super Steam function at 300°F for 15 minutes. For best result, place the dish in a pan with a shallow amount of water.
Fish Maw: Dried air bladder of a fish. High in collagen and in food therapy, it’s considered beneficial for your skin and joints. It nourishes 'yin', replenishes the kidneys and boosts stamina.
棉花蒸鷄
一種簡單的點心，可以在家裡製作。 棉花蒸雞不僅好吃，而且對健康有益。
材料:
鷄半只
冬菇3只
薑8片
炸魚肚40克
杞子2湯匙
蔥粒3匙
蔥2條切段
酒1湯匙
蒸籠1個
醃料:
鹽2/3茶匙
生抽半湯匙
蠔油1湯匙
糖3/4茶匙
酒1湯匙
鷄粉半湯匙
生粉1 1/2湯匙
麻油胡白椒粉各少許
做法:
魚肚浸軟，將3片薑，蔥，酒1湯匙，放半鑊水煮滾，放魚肚煮10鐘，再焗10分鐘，取出切件放碟中。
冬菰浸軟切件，杞子洗淨 。
鷄洗淨斬件，加醃料，冬菰，蔥5片，撈勻，醃20分鐘，然後排放在魚肚上面。
將碟放入蒸籠內，大火隔水蒸15分鐘，灑入蔥粒，即可供食。
註:
用蒸籠蒸鷄，或排骨，因為蒸籠蔬氣，蒸出來就不會成碟多水份。
