Cantonese Steamed Chicken with Mushrooms and Glass Noodles

• 80 g Glass noodle
• 150 g Shiitake mushrooms
• 20 g Ginger root
• 2 cloves Garlic
• 2 tbsp Light soy sauce
• 1 ½ tbsp Shaoxing Cooking Wine
• 1 tbsp Oyster sauce
• 1 tsp Caster sugar
• ½ tsp White pepper
• 2 tsp Sesame oil
• 2 tsp Cornflour
• 350 g Chicken thighs, boneless, skinless

1. Soak the glass noodles in just-boiled water in a saucepan for 6 to 8 minutes until pliable, then drain well. Rinse briefly under cold water to stop them over-softening, then set aside.
2. Slice the shiitake mushrooms, then peel and finely grate the ginger and finely grate the garlic. Cut the chicken thighs into bite-size pieces.
3. In a mixing bowl, stir together the light soy sauce, Shaoxing Cooking Wine, oyster sauce, caster sugar, white pepper, sesame oil and cornflour until smooth. Add the chicken and mushrooms and toss until everything is evenly coated, then leave to marinate for 10 minutes while you bring the steamer to the boil.
4. Spread the drained glass noodles in a shallow heatproof dish that fits your steamer, then spoon the chicken and mushrooms over the top, scraping in all the marinade. Steam over a lively simmer for 14 to 16 minutes, until the chicken is cooked through and the juices run clear.
5. Carefully remove the dish and gently toss the noodles through the sauce so they soak up the juices. Rest for 2 minutes, then serve straight away.

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