Steamed chicken with ginger and mushrooms
Overview
The weather in Guangdong is hot, so eating radish in winter and ginger in summer doesn’t work very well for us. In my impression, only after autumn does everyone start to cook pig’s feet and ginger to replenish their health. However, today, Sister Xin is rushing to eat this dish made with ginger.
Tags
Ingredients
Steps
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Clean the dried mushrooms, soak them in warm water and set aside.
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This is fresh Dayuzi ginger. Normally when we make steamed chicken with mushrooms, we use local turmeric, because the chicken steamed with turmeric has a particularly strong ginger aroma. I switched to Zi Jiang today because I was too weak to eat ginger as a vegetable, so I chose the less spicy Zi Jiang.
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Since it is eaten as a vegetable, I have to improve my knife skills. The mushrooms and ginger soaked today were cut into thick strips.
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Chop the chicken into small pieces and put it together with the mushrooms and ginger. Add an appropriate amount of salt, sugar, light soy sauce, oyster sauce, and cornstarch. Mix evenly with your hands. Pour in a small bottle of high-quality white wine with a lid and stir evenly. Then cover the lid and marinate for 15 minutes.
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Usually when making steamed chicken with mushrooms, Sister Xin puts it directly into the boiling water pot and steams it for 10 to 15 minutes over high heat. Today I switched to the original steamer and steamed it over high heat for 8 minutes and it was cooked through.
