Shared an IG story of this dish back in 2021 and many of you guys requested for the recipe, so I made a Youtube Video for it. (Cringe at myself*) Turned out to be one of the more popular recipes that you guys have made and tagged me in cause it's sooo simple yet very rewarding = ROI high. The tender chunks of thigh meat (Breast is NOT best) and crunchy black fungus are coated in a golden-hued sauce after their steam session. God, those resulting juices. The chicken flavours it, the thinly sliced lup cheong (dried chinese sausage) releases all their salty-sweet flavour compounds right into the sauce, the cordyceps flowers imbue it with an orange warmth, and finally, the chicken marinade binds them all together.Definitely include this dish into your quick weekday menu repertoire!I honestly don't have the courage to view and watch myself back then because.. Cringe But I've linked it here for you guys. You go view, I'm good here ignoring its existence as is my Modus Operandi for handling... life. LOL. Full written recipe below.

Ingredients

• 2 chicken legs, skin-on and bone in (approximately 500g), cut into chunks (4-5 pieces per leg)

• Marinade:

• 1/2 teaspoon salt

• 1.5 teaspoons light soy

• 1/4 teaspoon sugar

• 1/2 teaspoon oyster sauce

• 1.5 teaspoons chinese rice wine

• 1 teaspoon sesame oil

• 2 teaspoons grated ginger

• 1 teaspoon cornstarch

• Dried Ingredients:

• 5 pieces of dried red dates/jujubes

• 3g dried black fungus

• 5g dried cordyceps flowers

• 1/2 lup cheong/chinese sausage, casings removed

Directions

• Start off by marinading your chicken. Just mix up the marinade and massage it into your chicken chunks. Let it sit for a couple hours or at least 20 minutes.

• Soak your red dates in water until they soften, about 5 minutes. Then slice them in half. Soak your cordyceps flowers in water for about 5 minutes. Reserve 2 Tablespoons of the water for adding into your dish. Soak your black fungus in water until they bloom and expand in size, about 15 to 20 minutes should do.

• For the lup cheong/chinese sausage, soak it in water for 5 to 10 minutes until the skins soften. Remove the skin and slice thinly.

• When ready to steam, arrange your chicken on your steaming platter/plate. Arrange the sliced lup cheong, red dates, cordyceps flowers and black fungus around the chicken. Steam for 25 to 30 minutes, until cooked through. Note: Timing is for chicken with their bones and skins on. If using boneless chicken, do reduce the timing.

• Garnish with some spring onions or cilantro, and enjoy with a plate of white rice!