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Ingredients :
1 kg Small roasting chicken
6
Dried Chinese mushrooms
1 tablespoon Finely shredded fresh ginger
3 Scallions, sliced diagonally
2 teaspoons Fish sauce
2 Small glove garlic, crushed
1 teaspoon Sesame oil
Salt to taste
Good grinding of black pepper
Method :
Soak the mushroom in a bowl of hot water
for 30 minutes. Cut and discard the tough mushroom stems. Slice the
mushroom caps into thin slices. Divide
chicken into two parts. With a sharp
knife bone the chicken. Use the bones
for stock, and cut the flesh with the skin into bite-size pieces. Put these
into a heatproof bowl with the mushroom slices, ginger, spring onions,
pepper, fish sauce, garlic, salt and sesame oil. Mix well. Bring water
to the boil in a large saucepan or deep frying pan or wok. Put the bowl
in the pan - water should come a third of the way up the bowl. Cover and
steam for 30 minutes or until chicken is cooked. Check
periodically to ensure that water has not boiled away, and add more
boiling water if it is getting low. Serve with rice, or noodles.
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