Country Style Steam Chicken

(A)
3 Chicken thighs or half chicken, about 600g (cut into bite size)
1 tbsp Light soya sauce
1 tbsp Ginger juice
1tbsp Cooking Chinese cooking wine

Marinate the above for few hours or overnight.

(B)
10g Cloud ear (rinse thoroughly and soak in hot water till soft, shredded)
15g Golden needle vegetable (soak in hot water for 15 minutes, remove the hard parts and tie a knot)
4-5 Shitake mushrooms – slice thinly
4 slices Ginger
1/2 tbsp Garlic – chopped

Seasoning sauce
1/2 tbsp Oyster sauce
1 tbsp Dark soya sauce
1 tbsp Light soya sauce
1/2 tsp Sugar
2 tsp Sesame oil
1/2 tsp Chicken powder (with no MSG added)
3/4 tbsp Corn flour
5 tbsp Water

Mix all the seasoning in a bowl or cup

Method:
Fry (B) ~ Heat wok with some oil, fry ginger and garlic for a while and add in shredded cloud ear, golden needle vegetable and sliced mushrooms, stir fry ingredients well.
Lower heat and pour in seasoning sauce, mix well and off heat leave ingredients to cool.
Mix well (A) marinated chicken meat together with the (B) ingredients in a corningware square dish or large plate. Cover corningware square dish with aluminium foil and steam at high heat for  30 minutes. (covering with aluminium foil is to prevent water from getting into the chicken meat during steaming).
**stir the chicken meat with a spoon after 15 minutes of steaming and continue to steam for another 15 minutes or till chicken meat is cooked.
Sprinkle some chopped spring onion when serve.

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