Vegetarian chicken with straw mushrooms and cloud ear fungus (serves 2 to 3) 草菇雲耳蒸素雞 (2至3位)

To PDFIngredients1 pc vegetarian chicken, 8 straw mushrooms, 80 g cloud ear fungus (soaked in water till soft)

Seasoning: 1 shallot (chopped), 2 tbsp red fermented bean paste, 1 tsp Shaoxing wine, 1 tsp light soy sauce, ½ tsp sugar, 2 tsp water, pepper, sesame oil


Type of cooking

Cooking method: Steaming

Cooking Appliance: Steam Oven

Cooking Appliance: Combination Steam Oven

Cooking Appliance: Steam Oven with Microwave

Recipe Style: Easy

Recipe Style: Vegetarian

Food by region: Chinese

Occasion & festival: Everyday Meal

Type of Dish: Main

Recipe by


Type of ingredient


Preparation1) Mix seasoning in a small bowl. Cover with microwave-safe cling wrap. Steam in Miele puresteam at 100°C for 5 minutes.
2) Slice vegetarian chicken, straw mushrooms and cloud ear fungus. Stir in seasoning. Put the mixture on baking paper. Wrap into a rectangular envelope. Steam in Miele puresteam at 100°C for 8 minutes. Serve.
1) 調味料放小碗中拌勻,用微波爐保鮮紙封好,放Miele蒸爐以100℃蒸5分鐘。
2) 素雞、草菇及雲耳切成薄塊,拌入調味料,放焗爐紙上,包裹成方形。放Miele蒸爐以100℃蒸8分鐘即可享用。

Tips1) Covering the seasoning in cling wrap and steaming it at 100°C helps preserve the aroma of the condiments. It is much more convenient and uses much less oil than stir-frying it in a wok over stove.

2) Wrapping the ingredients in baking paper before steaming helps seal in the juices and lets the ingredients pick up seasoning more easily. You may follow the same steps for other similar recipes, such as “paper-wrapped noodles.”

1) 調味料蓋上保鮮紙以100℃蒸煮可保留香味,較傳統明火爆炒醬汁更方便,毋須額外用油。

2) 以焗爐紙包裹食材蒸煮,讓食材吸汁入味。同樣步驟可製作紙包麵等菜式。