Siang Gu Zheng Hua Ji

Siang Gu Zheng Hua Ji Recipe - Hong Kong Chicken and Mushroom Dish

Region / culture: Hong Kong | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 2

Introduction

Siang Gu Zheng Hua Ji is a traditional Chinese dish that features tender chicken pieces marinated in a flavorful sauce and steamed with mushrooms and spring onions. This dish is not only delicious but also easy to prepare, making it a perfect choice for a quick and satisfying meal.

History

Siang Gu Zheng Hua Ji has been a popular dish in Chinese cuisine for many years. It is believed to have originated in the Guangdong province of China, where it was traditionally served during special occasions and family gatherings. The dish has since become a staple in Chinese households and is enjoyed by people all over the world.

Ingredients

2 chicken legs
8 small dry black mushrooms
3 stalks of spring onion
2 slices of shredded ginger

Sauce

2 tbsp of light soy sauce
1 tbsp of sugar
1 tbsp of salt each
some cornflour

How to prepare

Wash the chicken leg and cut it into small pieces. Marinate the chicken with the sauce.
Soak the dry black mushrooms and remove the stalks.
Cut the spring onion into short stalks and mix it with all the ingredients.
Put the mixture into a flat bottom dish and steam it for 15 minutes on high heat using a steam case.
Serve the dish.

Variations

Add some chili flakes for a spicy kick.
Use different types of mushrooms for a variety of flavors.
Substitute chicken with tofu for a vegetarian version of the dish.

Cooking Tips & Tricks

Make sure to marinate the chicken for at least 30 minutes to allow the flavors to fully develop.

- Use fresh ingredients for the best results.

- Adjust the seasoning according to your taste preferences.

- Be careful not to overcook the chicken, as it can become tough and dry.

Serving Suggestions

Serve Siang Gu Zheng Hua Ji with steamed rice and a side of vegetables for a complete meal.

Cooking Techniques

Steaming

Ingredient Substitutions

Use chicken breast instead of chicken legs.

- Substitute sugar with honey for a healthier option.

Make Ahead Tips

You can marinate the chicken ahead of time and store it in the refrigerator until ready to cook.

Presentation Ideas

Garnish the dish with fresh cilantro or sesame seeds for a pop of color.

Pairing Recommendations

Siang Gu Zheng Hua Ji pairs well with a light and refreshing cucumber salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Fats: 5g per serving

Proteins

Proteins: 20g per serving

Vitamins and minerals

Siang Gu Zheng Hua Ji is a good source of vitamin C, vitamin B6, iron, and potassium.

Alergens

This recipe contains soy and gluten.

Summary

Siang Gu Zheng Hua Ji is a nutritious dish that is low in calories and high in protein. It is a great option for those looking to maintain a healthy diet.

Summary

Siang Gu Zheng Hua Ji is a delicious and nutritious Chinese dish that is easy to prepare and perfect for a quick and satisfying meal. With its tender chicken pieces and flavorful sauce, this dish is sure to become a favorite in your household.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Siang Gu Zheng Hua Ji. It was a hot summer day, and I was visiting my friend Lily in Chinatown. As we walked through the bustling streets, the aroma of spices and herbs filled the air, making my stomach rumble with hunger.

Lily led me to a small, hole-in-the-wall restaurant that she claimed served the best Siang Gu Zheng Hua Ji in all of Chinatown. Intrigued by the exotic name, I eagerly agreed to try it. The dish arrived at our table in a steaming bowl, filled with tender pieces of chicken, vibrant vegetables, and fragrant herbs.

The first bite was a revelation. The flavors exploded in my mouth, a harmonious blend of sweet, salty, and spicy. I immediately knew that I had to learn how to make this dish at home.

I begged the chef for the recipe, but he refused to divulge his secret. Undeterred, I set out on a mission to recreate the dish on my own. I spent hours poring over cookbooks, experimenting with different ingredients, and seeking advice from every chef I knew.

Finally, after many failed attempts, I stumbled upon a recipe that tasted almost identical to the dish I had tried at the restaurant. I was overjoyed, and couldn't wait to share my creation with my family and friends.

Over the years, I have refined the recipe, adding my own personal touches and techniques to make it truly my own. It has become a staple in my household, a dish that my children and grandchildren request whenever they come to visit.

The secret to making Siang Gu Zheng Hua Ji lies in the careful balance of flavors and textures. The chicken must be marinated in a blend of soy sauce, ginger, garlic, and Chinese five-spice powder, then stir-fried until golden brown and crispy.

The vegetables should be fresh and vibrant, adding a burst of color and crunch to the dish. I like to use a mix of bell peppers, snow peas, and water chestnuts for a variety of textures and flavors.

The sauce is what truly sets this dish apart. A rich, savory blend of oyster sauce, hoisin sauce, and rice wine gives the dish its signature sweet and salty taste. A touch of chili paste adds a hint of heat, while a sprinkle of sesame seeds adds a nutty crunch.

To finish the dish, I garnish it with fresh cilantro and green onions, adding a pop of color and freshness to the final presentation. The result is a dish that is not only delicious but also visually stunning, a feast for the senses.

I am grateful to have stumbled upon this recipe all those years ago. It has become a symbol of my love for cooking and my passion for exploring new flavors and cuisines. I hope that one day, my grandchildren will carry on the tradition of making Siang Gu Zheng Hua Ji, passing down the recipe for generations to come.