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 so rewarding! 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.
2 chicken legs, skin-on and bone in (approximately 500g), cut into chunks (4-5 pieces per leg)
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
5 pieces of dried red dates/jujubes
3g dried black fungus
5g dried cordyceps flowers
1/2 lup cheong/chinese sausage, casings removed