Steamed chicken with lotus aroma and fungus

Overview

I picked fresh lotus leaves, which came in handy immediately for me who likes steaming vegetables. I made this lotus-scented steamed chicken with fungus. Mixed with the fragrance of lotus leaves, the tender chicken is even more delicious. Adding black fungus also makes the nutrition more comprehensive and rich😍🐣

Tags

• hot dishes
• home cooking
• black fungus
• chicken legs
• cooking wine
• doubanjiang
• garlic
• light soy sauce
• oyster sauce
• starch
• ginger
• lotus leaf
• salt

Ingredients

Steps

1. 1 Debone chicken legs and cut into small pieces

   

2. 2 Add shredded ginger, salt, cooking wine, light soy sauce, oyster sauce, bean paste, and starch, mix well, and refrigerate for more than an hour

   

3. 3 Black fungus soaked in water

   

4. 4 Wash the black fungus and blanch it in boiling water for 2 minutes

   

5. 5 Wash fresh lotus leaves and spread them on a plate

   

6. 6 Put black fungus

   

7. 7 Put oil in the pot, add minced garlic and stir-fry over low heat

   

8. 8 Place the marinated chicken on top of the black fungus, then put the minced garlic on top of the chicken, and cut off the excess lotus leaves

   

9. 9 Bring water to a boil, put the chicken on the steam rack, and steam over medium heat for about 10 minutes

   

10. 10 Smooth, tender and fragrant