Steamed Herbal Chicken Recipe

This is one of my no-fuss recipes that I fall back on whenever I get too lazy to put effort into cooking. Some prep work is required (if you consider putting dried mushrooms in a bowl of water prep), but other than this, I'm pretty much in the clear, and can attend to more pleasing matters during the entire cooking process; like say, filling up my shopping cart on Amazon. (My shopping cart isn't going to fill itself up!) This recipe uses ingredients commonly found in most Asian kitchens, which is a sign of a good recipe. The juices from the chicken mingle with the herbs to create a fragrant soup, and the added mushrooms would soak up plenty of, something which I don't mind at all when it happens. 

This recipe can also be made ahead of time, and rewarmed in a steamer when you are ready to eat. Typically, I double or triple this recipe.  

Steamed Herbal Chicken Recipe

Makes 2 servings
Ingredients
500g Chicken (Preferably thigh pieces)
10 Dried Mushrooms
Tofu (Optional)

30g (1 handful) Golgi berries 
20g (1 handful) Red Dates 
A big pinch of Salt 
A pinch of pepper
A drizzle of Light Soya Sauce (Clearly this is an Official Scale of Measurement in Calvinland, right next to Ampere) 

Steps
1) Soak Dried Mushrooms for 20-30 minutes. Season the chicken with salt, pepper and light soya sauce. 
2) Add the ingredients in this order: tofu (if using), mushrooms, chicken, golgi berries+red dates. 
3) Steam for approximately 25-35 minutes, until the chicken is cooked all the way.  
4) Serve immediately. 

Notes
Tofu that comes in a tube tends to have a smoother texture comapred to the ones in a plastic box, although they are more expensive. I'm also biased towards Japanese tofu.