Chinese Food
Steamed chicken with mushroom and fungus
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Steamed chicken is the most common way of cooking in Cantonese cuisine. It retains the original taste of chicken and the taste of fresh and fragrant. It's a delicious food favored by the housewife (husband). It's simple, healthy, fast... If there are not many family members, you can buy the whole chicken. Half of them can cook soup and half of them can cook. Of course, there are chicken sold separately in the supermarket or market. You can handle it flexibly according to your own actual situation.
Cooking ingredients
Cooking Steps
Step1:Wash the ground chicken, remove the fine hairs on the skin, cut off the fingernails, drain the water and cut into small pieces.
Step2:The mushroom and fungus are soft and the head is removed. Red jujube to the core, cut into pieces. Onion wash to the head and tail, onion and leaves separate cut into grains. Ginger cut into silk.
Step3:The fungus and the mushroom are cut into strips.
Step4:In a large bowl, add salt, soy sauce, chicken powder, pepper and rice wine.
Step5:Throw in ginger, onion, red dates and mix well. Marinate for a while.
Step6:Add in the flour and sesame oil and mix them well.
Step7:Finally pour in the cut mushrooms and fungus. Mix well with chopsticks.
Step8:Steam for 20 minute
Step9:Take it out and mix well. Sprinkle the green onion and it will start.
Cooking tips:The size of the chicken steaming time is also different. The cut chicken is usually steamed in high fire for 1520 minutes. The steamed time is longer, the chicken will be firewood and old. Marinate for 20 minutes in advance. Make sure to put the flour and sesame oil in the end so as to lock the fresh juice of the chicken. There are skills in making delicious dishes.
