Chinese Food
Steamed chicken with mushrooms and ginger
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Cantonese cook chicken. Most of them are sliced or steamed. They seldom make braised or stir fried chicken. Steamed chicken is easier than sliced chicken. Even the novice who hasn't been to the kitchen can do it according to the steps. At the moment of opening the lid of the pot, the fragrance permeated the whole kitchen. It made people immediately have a big appetite. The steamed chicken is fresh, sweet, tender and smooth. You can chew it gently and take off the bone smoothly. The soup can be used to mix rice and noodles. The mushroom in the basin is very delicious. It's full of the flavor of chicken soup. It's full of oil. It's really great to burst the juice in your mouth when you bite it. -
Cooking ingredients
Cooking Steps
Step1:Wash and drain the chicke
Step2:Chop the chicken into small pieces. Peel and wash the onion and ginger. Pat them flat and shred them. Mix them into the chicken
Step3:Dry mushroom washed and soaked sof
Step4:Dry the mushroom, cut it into strips and put it into a basin. Mix in salt, soy sauce, cooking wine, starch and cooking oil. Marinate for about 20 minutes
Step5:Put it on the steaming rack in the steame
Step6:Cover the pot. Steam over high heat for 20 minutes. Sprinkle some onion and mix well
Step7:Finished product drawin
Step8:Finished product drawin
Cooking tips:If there are too many ingredients, you can prolong the time of steaming chicken. Try not to make the chicken overlap too thick. The uneven heat will affect the taste. You can change it into a large steamer to cook. There are skills in making delicious dishes.
