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RECIPES

  • Jelly Fish and Maitake Salad
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  • Steamed Chicken with Maitake and Salted Fish
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  • Shimeji Aglio Olio

Steamed Chicken with Maitake and Salted Fish


Main

4 chicken thighs (or half a chicken), chopped into bite-sized pieces

Marinade

1 tbsp sesame oil
1 tbsp ginger juice
1 1/2 tbsp Chinese rice wine
1 tsp soy sauce or to taste
1 tsp sugar
1/4 tsp pepper
2 tbsp light cooking oil
20g ginger, shredded finely
30g salted fish (kurau) fillet, sliced

Garnishing

spring onions or coriander leaves

  1. Remove visible fat from the chicken and season with the marinade ingredients for at least 2 hours, preferably overnight in the fridge.
  2. In a wok, heat 1 tablespoon oil and fry the ginger till fragrant. Add chicken and stir-fry briskly until heated through. Add maitake, and cook for 1 minute.
  3. Transfer to a steaming plate.
  4. Heat the remaining oil and fry the salted fish till light golden brown and crispy.
  5. Add the salted fish to the chicken.
  6. Steam over rapidly boiling water for 20-25 minutes, or until the chicken is tender. Garnish and serve with rice.

Copyright Hokto Kinoko Malaysia © 2015
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Copyright Hokto Kinoko Malaysia © 2015
  • HOME
  • ABOUT
    • Our History
    • Our Goal
    • Our Technology
  • PRODUCTS
    • Bunapi
    • Bunashimeji
    • Maitake
  • RECIPES
  • CONTACT
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