Steam sliced chicken breast meat with dried lily buds,mushrooms & black fungus

Ingredients

• 300 g chicken breast meat
• 75 g dried lily buds
• 3 big piece of dried shitake mushroom
• 10 g black fungus
• ½ cup chicken stock or ½ cup water with ½ chicken bullion
• (A)
• 1 teaspoon chopped garlic
• 1 tablespoon chopped young ginger
• 2 tablespoons white wine or Chinese
• 2 tablespoons sesame oil
• 1 tablespoon oysters sauce
• ½ ground white pepper
• 1 teaspoon sugar
• 2 teaspoons corn starch

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Preparation

• Wash dried lily bulbs and soaked in warm water for 30 minutes.
• Drain and squeeze out excess water and tie a note for each bud set aside.
• Wash and soak dried shitake mushroom, drain and squeeze out excess water and slice thinly and set aside.
• Wash black fungus, soaked in warm water for 30 minutes , take off the core and tear it up into smaller florets and set aside.
  
• Wash chicken breast meat and slice meat strip into about ¼ in thick ½ in wide and about 2 ins long and set aside.
• Get ready the chopped young ginger, chopped onion. Marinate chicken with (A) for ½ hour.
• Just before putting chicken in the steamer add chicken stock, black fungus, sliced mushroom and dried lily buds in to plate.
• Mix well and when the water in the steamer is boiling, steam for about 30 minutes or till chicken turns white and cooked.

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