Can you cook a nice healthy dish  called Mixed Vegetables - Cabbage, Carrots, Wood-Ear Fungus, Dried Lily Buds and Mushrooms? Well, I am going to tell you,In this dish, the chicken is sweet-tasting and has a hint of chinese cooking wine as it was marinated prior to steaming. The meat will usually be tender when cooked as whole chicken leg (drumstick and thigh meat) is used and the wine further tenderises the meat. This is in contrast with the crispness of the wood-ear fungus, sweetness of the carrots and lily buds and smoky taste of the mushrooms. Truly, it comes with a riot of taste and goes well with steamed white rice.

Actually, as emphasised in most of my recipes, you don’t actually have to follow the ingredients in full especially if you have difficulty finding them at the place you live. Just use a bit of creativity and substitute them with different ingredients. If you are not sure, feel free to ask me at the comment section below.

This is my recipe for Steamed Chicken with Carrots, Wood-Ear Fungus, Dried Lilybuds and Mushrooms.

Ingredients

2 whole chicken legs (chopped into bite pieces)
1 small sized carrot (sliced)
50 to 100 grammes of wood-ear fungus (pre-soaked till soft)
5 dried chinese mushrooms (pre-soaked till soft) or enoki, oyster or button mushrooms
50 grammes of dried lily buds (pre-soaked till soft and knotted in the middle)
1 whole bulb of garlic (chopped)
1 tablespoon of cooking oil (preferably palm oil)
Marinade for chicken

1 tablespoon of oyster sauce
2 teaspoons of light soya sauce
A couple of dashes of white pepper powder
1 tablespoon of chinese cooking wine
1 tablespoon of corn flour
Seasoning

1 tablespoon of oyster sauce
Salt to taste
Method

Marinade the chicken for about an hour.

Heat oil in wok, followed by garlic and chinese mushrooms. Fry till garlic begins to brown. Add carrots, wood-ear fungus and lily buds. Stir-fry for 2 minutes. Remove and set aside.

Place chicken on a suitable plate for steaming (I use a stainless steel plate as seen in the picture above). Place the pre-stirfried vegetables on top of the chicken. Steam in wok / steamer for at least 20 minutes or until chicken is thoroughly cooked.