Steaming meat dishes is one of my favorite ways of cooking, cos, not only is it healthy, it is so fast to prepare. This dish gets cooked when the rice is ready.
2 chicken legs - chopped into bite-size
3 - 4 dried shitake mushrooms - wash, soak and cut into slices
1/2 cup dried cloud ear - wash, soak and drain
1/2 cup dried lily buds - wash, soak and tie into a knot
1 tbsp fragrant oil - shallots or garlic
2 tbsp soya sauce
1 tbsp shaoxing/hua tiau wine
1 tsp ginger juice
1 tbsp oyster sauce
1 tbsp tapioca starch/cornstarch
1/2 tsp sugar
1/2 tsp pepper
1 tsp sesame oil
Marinate the chopped chicken pieces with the marinate for 20 - 30 minutes in a deep dish that can fit into the rice cooker.
Mix the sliced mushrooms, cloud ear and lily buds into the marinated chicken and drizzle with fragrant oil.
Place the dish of chicken on top of rice in rice cooker, when big bubbles are no more visible on the rice surface. Close lid tight. The chicken will be cooked when the rice is ready for serving.