北菇蒸雞

Chop the chicken thigh into small pieces, rinse and drain. Add all the seasoning and marinate for about 30 minutes, then mix in the cornstarch. Soak the dried shiitake until soft and remove the stems. Rinse the spring onion and cut into sections.

Spread the marinated chicken, shiitake mushrooms and white parts of the spring onion in a deep plate. Place in a rice cooker with 2 cups of water and steam for about 25 minutes. When it switches to keep-warm, add the green parts of the spring onion and let it sit covered for 5 more minutes.