Steamed Black Fungus Chicken with Chinese Wine is a well-loved Cantonese 'yat wok sook' (cooked in one pot) and is great to drink for young mums after childbirth!
Use a pair of scissors to cut off the hard stems from the black wooden ear fungus, then cut it into thick strips.
Wash the mushrooms thoroughly. Then soak the mushrooms in hot water until they are soft.
Cut off the mushroom stalks and discard it. Wash the mushroom and squeeze dry. Cut the mushroom into thick strips. Keep mushroom water for later use.
Wash and remove the hard end of the golden needles and tie a knot on each needle. Squeeze dry.
After marinating the chicken for half an hour, add in black cloud fungus, black wooden ear fungus, Chinese mushrooms, golden needle, mushroom water and 200 ml of water to the chicken, then mix well. Then transfer the chicken mixture into a stainless steel plate.
Put in the steaming rack and stainless less plate in, and steam for 25-30 mins over high heat. Ensure there is sufficient water during steaming process. If not, add more boiling water to the wok.
Spread the wolf berries on top of the chicken during the last 5 mins of steaming.
Both black cloud fungus and black wooden ear fungus expand tremendously after soaking, so don't be fooled by the seemingly small quantity of the dry ingredients! Also, black cloud fungus and black wooden ear fungus are two different things, so don't get confused.
Apart from being much larger than black cloud fungus, black wooden ear fungus is also more crunchy so it adds a nice crunchy texture to the dish.