Steamed chicken a-la-Hong

INGREDIENTS:

• 500g chicken wings (or leg or breast portions chopped into smaller pieces
• ½ tsp. Salt
• 1tsp. Sugar
• ¼ tsp. White pepper
• ¼ tsp. Chinese 5-Spice powder
• 1 Tblsp. Light Soya sauce
• 1 tsp. Hoisin sauce
• 1tsp oyster sauce
• 1 small clove garlic (optional), crushed and finely chopped
• 1 Tblsp. Rice wine/ sherry/ brandy
• 2 tsp. Cornflour
• 2 Tblsp. water
• 1 Tblsp. Cooking oil
• ½ tsp. Sesame seed oil
• 3 - 4 Chinese dried mushrooms
• 1 -2 oz (28 - 56g) bamboo shoots
• 1-2 blocks tofu
• Chopped spring onion to garnish

1. Soak the mushrooms in some warm water for at least 20 minutes. Reserve the water.
2. Cut the chicken wings into separate sections and marinade with the garlic, salt, sugar, pepper, 5 spice powder, soy sauce, hoisin sauce and oyster sauce. Mix well.
3. Mix in the rice wine and then the cornflour and water (* you can use some of the water that was used to soak the mushrooms).
4. Finally, add in the 2 oils, and give it a final mix. Set aside to allow the flavours to penetrate the meat.
5. Cut the bamboo shoot and Chinese mushrooms into thin slices and add to the chicken
6. Cut the tofu into small cubes and sprinkle with a bit of salt.
7. Place the chicken into a shallow dish, and top it up with the tofu (if you are careful, you could gently mix the tofu into the chicken, taking care not to break the fragile cubes)
8. Steam the dish over high heat until cooked (20-30 minutes depending on size of chicken pieces)
9. Remove from heat and sprinkle with chopped spring onions.

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