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Overhead close-up of steamed chicken with black fungus, goji berries, and spring onion in a white bowl
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Steamed Chicken with Black Fungus

Prep Time10 minutes
Cook Time25 minutes
Soaking Time15 minutes
Servings: 2 servings

Ingredients

  • 2 boneless (500 grams) whole leg chicken (2只去骨鸡腿（500克）)

Marinate (腌料)

  • 4 cloves garlic, minced (4瓣蒜，切碎)
  • 1/4 teaspoon salt (1/4 茶匙盐)
  • 1.5 tablespoon light soy sauce (1.5汤匙生抽)
  • pinch of sugar (少许糖)
  • 10 grams ginger, julienned (10克姜，切丝)
  • 1 teaspoon cornstarch (1茶匙玉米淀粉)
  • 15 grams goji berries (15克枸杞)
  • 1 piece (15 grams) large black fungus (1个（15克）黑白背木耳)

Additional Seasoning (调味料)

  • 5 tablespoon Shaoxing wine (5汤匙绍兴酒)
  • few drops of sesame oil (几滴芝麻油)

Garnish (装饰)

  • 2 sprigs spring onion, chopped into cubes (2 根葱，切成小丁)

Instructions

Step 1 — Prep the Chicken and Black Fungus

  • Clean the chicken thoroughly with water. Remove any red clots. Soak the black fungus in water until soft, about 10 to 15 minutes. Once softened, remove the hard stem (if any). Then cut it into small strips.

Step 2 — Marinate the Chicken

  • Add the minced garlic, salt, light soy sauce, sugar, ginger, and cornstarch to the chicken and mix well.

Step 3 — Add the Goji Berries and Black Fungus

  • Rinse the goji berries clean, then add them to the chicken along with the soaked, cut black fungus. Mix well again and let it marinate for 30 minutes.

Step 4 — Season and Steam

  • Transfer the chicken to a heatproof plate and spread it out in a single layer. Add the Shaoxing wine and a few drops of sesame oil. Once the water in your steamer comes to a boil, steam the chicken on high heat for about 20 to 25 minutes, or until the chicken is fully cooked through.
  • Tip: Spread the chicken out in a single layer instead of piling it up. This helps the steam reach every piece evenly so nothing is left undercooked.

Step 5 — Garnish and Serve

  • Garnish with the chopped spring onion before serving.

Notes

  • Use the bigger black fungus pieces. They're black on one side and light brown on the other, with a thicker, chewier bite than the smaller pieces.
  • Soak the black fungus until fully soft. This takes about 10 to 15 minutes. If it's still stiff in the centre, give it a few more minutes before cutting.
  • Let the chicken marinate for the full 30 minutes. This gives the garlic, ginger and light soy sauce enough time to soak into the meat before steaming.
  • Spread the chicken in a single layer before steaming. This helps the steam reach every piece evenly so the chicken cooks through at the same rate.