To make delicious steamed chicken with ginger and black fungus, What is the best way to marinate the chicken?

I like the chicken to be tender and moist. Please give me the best possible way to cook the steam chicken.To make delicious steamed chicken with ginger and black fungus, What is the best way to marinate the chicken?
First the Marinades.





Ale MArinade





Marinade:


1/4 c. soy sauce


1/2 c. + 2 T. dry sherry


1 1/2 c. unsweetened pineapple juice


1/4 c. red wine vinegar


1/4 c. + 2 T. sugar


1/2 tsp. garlic powder





Combine all ingredients and marinate chicken overnight.








1-2-3 Marinade for Chicken, Beef, Lamb and More





This marinade, which takes its name from its three ingredients - red wine, orange juice and soy sauce - used in equal amounts, has been in my repertoire for as long as I have been cooking. It is quick to assemble and is perfect for marinating chicken, beef, pork or lamb. It's also delicious on shrimp.





Makes 1 cup





* For every 1-1 1/2 pounds chicken, beef, pork, lamb or shelled:


* 1/3 cup dry red wine


* 1/3 cup orange juice


* 1/3 cup soy sauce, preferable not reduced-sodium soy sauce





1. To prepare sauce, combine wine, orange juice and soy sauce in a bowl and whisk to blend.


2. Marinate meat of choice, turning occasionally to ensure even marinating, in a non-reactive dish or pan in refrigerator.











Marinade for Chicken





INGREDIENTS





* 1 1/2 cups vegetable oil


* 3/4 cup soy sauce


* 1/2 cup Worcestershire sauce


* 1/2 cup red wine vinegar


* 1/3 cup lemon juice


* 2 tablespoons dry mustard


* 1 teaspoon salt


* 1 tablespoon black pepper


* 1 1/2 teaspoons finely minced fresh parsley





DIRECTIONS





In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.











CITRUS CHICKEN MARINADE





1/2 cup orange juice (juice of 1 orange)


1/2 cup lemon juice (juice of 2 lemons)


1/4 tsp rubbed sage or several leaves fresh, chopped


1 1/2 inch section fresh ginger, peeled, minced


1 tablespoon soy sauce


3 cloves garlic, minced


a few drops Tabasco or 1/4 tsp hot salt





Combine ingredients (a blender makes a good emulsion and eliminates the need to mince or chop).





Marinate cut chicken pieces in a Ziploc bag for several hours or overnight.








Now for the Steamed Chicken Recipes.








STEAMED CHICKEN BAR-B-QUE





Marinate meat in for 45 minutes: 1/2 tsp. onion powder 1/3 c. soy sauce 1/3 c. Worcestershire sauce 1/8 tsp. black pepper 1/3 c. hickory smoke





Put in electric skillet and pour marinate sauce over meat and pour 1/3 cup water on top. Cover pan with foil and then skillet lid. Steam for 2 hours on 200 degrees, turning every 20 minutes. After 1 hour of cooking, add hickory flavored bar-b-que sauce and 1/2 cup honey drizzled over chicken.








STEAMED CHICKEN





3-4 lb. fryer


1/2 lb. Lup Chong, sliced


5 pieces dried mushrooms, cut into strips


1/2 tsp. aji (optional)


1/2 c. chopped parsley


3 cloves garlic, minced


2 tsp. ginger, minced


1 tsp. sugar


2 tbsp. shoyu


1 tsp. liquor


1 tsp. cornstarch





Marinate chicken in the above mixture for several hours or overnight. Steam chicken for 1 hour. After chicken is done, pour marinade into pot to make gravy.








SKILLET STEAMED CHICKEN (LOW CALORIE)





1 chicken, cut up or parts


1 tsp. poultry seasoning


2 tsp. salt


1/4 tsp. pepper


1 tsp. oregano


1/2 c. seasoned bread crumbs


1 tsp. paprika


2 c. water





Wash chicken thoroughly and place in large skillet, skin side up. Pour in water, cover with the remaining ingredients and steam over medium heat for 1/2 hour. Allow chicken to brown, then turn so skin side will brown. Add more water, if necessary, and cook until tender








STEAM CHICKEN WITH GREEN ONION





1 whole chicken (about 2 1/2 lbs.)


4 tbsp. green onion, cut into 2 in. shreds


2 tbsp. ginger root, cut into 2 in. shreds





1:





1 tbsp. salt


1 tsp. MSG or 1 tsp. sugar


1 tbsp. rice wine (or cooking wine)


2 stalks green onion (chopped)


2 slices ginger root





2:





1 tsp. cornstarch


1 tsp. water





Rub (1) mixture over exterior and interior of chicken, let sit for 20 minutes. Place chicken in steamer, breast side up and steam over heat for 25 minutes, remove chicken (retain steam liquid) and cut into bite size pieces, put pieces on serving plate. Sprinkle green onion and ginger shreds over chicken pieces. heat 4 tablespoons oil until smoking and spoon over onion and ginger shreds heat retained, steaming liquid until boiling and add (2) to thicken, portion over chicken pieces and serve.











NON-FAT STEAM FRIED CHICKEN





1 pkg. boneless chicken breast


1/2 c. soy sauce


1/2 c. water


2 tbsp. vegetable oil





Put vegetable oil in skillet. Add chicken and fry until brown. Then add soy sauce and water to skillet. Cover and steam until chicken is done.











STEAM CHICKEN





1 whole chicken, cut like fry


1/2 c. soy sauce


1 tbsp. garlic or garlic powder


1/2 tsp. black pepper


3 potatoes, cut


1 bell pepper


1 onion


2 green onions





Put chicken in a big pot and put all other ingredients together and mix well. Put the pot on stove on high. Cook until chicken is done and ready to serve with rice or others.





While you cook steam chicken, turn the meat couple times so it wouldn't burn the bottom. When starts to boil, turn stove medium until done.











STEAMED CHICKEN BREASTS AND VEGETABLES





3 (12 oz.) whole chicken breasts, split and boned, skinned, if desired


1 tsp. salt


1 tsp. dried tarragon leaves, crushed


1 c. cold water


2 lg. carrots, peeled and sliced on diagonal


6 new potatoes, washed and unpeeled, sliced 1/2 inch thick


3 zucchini, washed and unpeeled, sliced on diagonal


1 bay leaf, crumbled


2 tbsp. chopped parsley





Rinse chicken breasts under cold running water and pat dry. On sheet of waxed paper, combine salt and tarragon. Sprinkle chicken breast halves on both sides, using 1/4 teaspoon of tarragon mixture on each breast half. Reserve rest of mixture for later use.





Pour 1 cup cold water in bottom of 12-inch skillet. Place 10-inch wire rack in bottom of skillet.





Layer chicken breasts, skin side up on rack. Layer with carrots, potatoes, zucchini and bay leaf in that order. Sprinkle with remaining tarragon mixture.





Over medium heat, bring to a boil. Then lower heat and steam, covered 35-40 minutes or until chicken and vegetables are tender. Remove from heat.





Arrange chicken breasts and vegetables on a platter. Boil remaining liquid over medium heat until reduced to 1/2 cup. Pour over chicken breasts, sprinkle with parsley. Makes 6 servings.











SAKE-STEAMED CHICKEN





1/2 c. sake or unseasoned rice vinegar


1/2 tsp. salt


3 whole chicken breasts (about 1 lb. each), skinned, boned and split


1 sm. head iceberg lettuce (about 1 1/4 lbs.), separated into leaves, rinsed and crisped


About 1/3 c. reduced-sodium soy sauce


1 tbsp. prepared horseradish


3 c. hot cooked brown or white rice


1/2 c. slivered green onions (including tops)


Lemon wedges





In a medium-size bowl, mix sake and salt until salt is dissolved. Add chicken, turning to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.





Lift out chicken, discarding marinade, and arrange, thickest ends toward outside, in a single layer on a 10 to 11-inch round non-metal plate or dish. Cover with wax paper or foil and set on a rack in a pan above 1 inch boiling water. Cover and steam over high heat until meat in thickest part is no longer pink; cut to test (about 12 minutes).





Meanwhile, place 1 or 2 large lettuce leaves on each of 6 plates. Finely shred remaining lettuce and mound on leaves. Divide soy sauce among 6 tiny dipping bowls; add 1/2 teaspoon of the horseradish to each and place bowls on plates.





Cut chicken crosswise into 1/2-inch-wide strips. Spoon rice and chicken on lettuce. Sprinkle with onions and add lemon. To eat, squeeze lemon into soy mixture and dip chicken into sauce. Or, tear lettuce leaves into sections and fill with chicken, rice, and shredded lettuce. Season with sauce and eat out-of-hand. Makes 6 servings











STEAM BAKED CHICKEN CASSEROLE





3 lbs. chicken


1 lg. onion, sliced in rings


2 lg. potatoes, sliced 1/2 inch thick


8 oz. mushrooms


2 c. chicken broth





Preheat oven to 350 degrees. Spread onion rings on bottom of a 9x13 inch baking dish. Add potatoes and mushrooms. Add the chicken broth until it reaches the top of the vegetables.





Arrange chicken on top of the vegetables tightly so it forms a ';lid.'; Salt and pepper to taste and sprinkle with paprika. Bake for approximately 1 hour or until done.








BON APPETIT!!!!!To make delicious steamed chicken with ginger and black fungus, What is the best way to marinate the chicken?
to make it really tender, I usually wrap the chicken in aluminium foil and slow-cook it for a few hours.
marinade for chicken





4 tablespoon soy sauce


1.5 tablespoon peanut oil


1 teaspoon salt


2 teaspoon sugar


1 tablespoon corn starch


2 tablespoon cooking wine, rose wine is preferable


2 glove minced garlic


2 slices of fresh ginger root, crushed





mix the above in a big bowl, toss to combine well, rub marinade


on the chicken pieces (you cut the chicken into pieces before you marinate it) thoroughly, leave for 30 minutes.


chopped ginger %26amp; slice the black fungus (mushroom) in to thin slices.


stir ginger and black fungus with chicken and replace the mixture to a big plate. Boil the streamer, when it is hot enough, steam chicken with high heat for 15 minutes. Depends on how big the pieces you cut your chicken, stir chicken once and steam for another 5 minutes. Sprinkle chopped green onion on top, serve with steamed Jasmine rice.