Page 58 - BACGG CNY Flipbook V2 03032021

Steamed Gum Jum & Black Mushroom Chicken

2 lbs Chicken (preferably bone in) - cut into small pieces
1 cup Gum Jum (Dried Lily Buds)
1 cup sliced Black mushroom (rehydrated Black Mushrooms)
1-1/3 cup Lup Cheong, (Chinese Dry Sausage) sliced 1/8” on angle
1” Ginger root, julienned
1- Green Onion (white and green part) – sliced on diagonal for garnish

Marinade:
2 Tbsp Regular Soy sauce
1 Tbsp Dark soy sauce
2 Tbsp Shaoxing wine
1/2 Tbsp oyster sauce
1/2 Tbsp garlic
1/2 tsp Sugar
2 tsp Sesame Oil
1 Tbsp Cornstarch

Marinate chicken overnight and let come to room temp before cooking. In a
bowl, put chicken and add in gum jum, ginger, mushrooms and lup cheong. Don’t
overload the bowl and make sure there’s some marinate in the bowl. Set bowl
on trivet and in the Instant Pot with 1-2 cups of water, then pressure cook for 15
minutes on high with 5 min release. Garnish with green onion

Recipe shared by Ghary Won