Steamed chicken with Shitake mushrooms

This is one of the simple steamed dish.  It's important to use dried mushrooms and Chinese ham for the marinade.  Marinade sauce is mix of Chinese wine, oyster sauce, light soya sauce, ginger juice, small amount of sugar , corn starch.  I used local chicken but I didn't exactly like the way it's cut.

It might strange to hear but in Hong Kong you can find chicken form anywhere in the world.  For the local cuisine, it's better to use the local production but those chicken has ticker skin than other ones.

This is probably due to different kind of the bird.  Chinese people usually like the skin of the chicken for it's texture but I don't like this part.  I like this dish but I will use different chicken for the next time.

「鶏と椎茸の蒸し物」香港家庭料理の本を参考に作った料理。鶏を紹興酒、オイスターソース、醤油、生姜汁、コーンスターチ漬け込んで蒸したもの。戻した乾燥椎茸や金華ハムなども加える。

味が染みておいしかったが、香港の鶏が私には合わなかった。これは割と値段がよい鶏を使ったが、フランス産や日本の鶏に比べて皮が厚い印象だ。また中華圏では骨と身を一緒にぶつ切りにしてさばくが、これが食べにくい。次回は自分流に改良しようと思う。