Steamed chicken, a Cantonese delicacy

It's time for the Chinese dish now. I am from Guangdong Province in China, more famously known as Canton, where food "speaks louder than god", so I develop a habit of cooking the dishes I really like.

Since now I am in India, it's not as easy to get all the materials so I always need to compromise with local ingredients. Yesterday I tried out "Steamed Chicken with Oyster Sauce and Mushroom". Here comes the recipe.

Ingredients:
1. Fresh chicken chest cut into big pieces about 5 cm long (can make a few small cuts on the chicken so that flavor gets deeper)
2. Garlic and spring onion, finely chopped
3. Mushroom, cut into slices or small pieces (better with Oriental black mushroom)
4. Oyster sauce, salt, white wine and sesame seed oil

Steps:
1. Marinate the chicken with Oyster sauce, salt and white wine for 15 minutes
2. Meanwhile chop garlic and spring onions
3. Sprinkle the mushroom on a plate, then put the chicken on top
4. Boil water and steam the chicken for 12 minutes, drain the water and put aside
5. Heat up some sesame seed oil (or vegetable oil) with garlic and spring onion
6. Pour the boiling oil on the chicken, you will hear the sizzling sound of the chicken
7. Add a few drops of light soy sauce on top and serve

The dish is typical Cantonese delicacy because it is quite light and healthy, with most of the original chicken taste well preserved. If you are tired of heavy greasy feast, this simple dish will definitely cheer up your stomach.