2 chicken breasts, skinned and cut into broad strips
4 dried shitake mushroom, reconstitute
a handful of black fungus
1. Put all ingredients in a big bowl and marinate with salt, pepper, rice wine, light soy sauce, a little sugar, sesame oil and 1 tbsp of cornflour. Mix well.
2. I arrange the fungus at the bottom, followed by chicken, then ginger then mushroom. Fungus have no taste so it will absorb all juice while steaming if lined at bottom.
3. Steam for 15 to 20 minutes.
Steam tofu meatballs
2 pieces pork chop/shoulder chop, minced
150g tofu, mashed
1. the above ingredients and marinate with salt, pepper, light soy sauce, sesame oil and 2 tbsp of cornflour. Leave for at least 2 hours.
2. Shape into balls.
3. I line a bamboo steamer with iceberg lettuce and put the meatballs on top to steam.
4. Steam for 10 minutes.
Serve plain or you can cook sauce to pour over. Oyster or sweet and sour sauce is good with the meatballs.
Note: Tofu should be as dry as possible. I sit my tofu on top of several layers of kitchen paper, put them in a container and leave in the fridge overnight.
Won Ton soup
I normally make a lot of won ton in one go and freeze them in batches of 10 or 12. Just cook them in boiling water directly from frozen until they float to the top of water.
The filling is the same as the Tofu meatballs above minus the tofu with added chopped spring onion.