Qiu Er Yam Sand Ginger Chicken
Overview
The chicken is smooth and tender, the yam powder is glutinous, and the fungus is crispy and plump. Together with the unique aroma of sand ginger, it is a healthy and nutritious steamed dish.
Tags
Ingredients
Steps
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Soak autumn fungus in cold water for more than 3 hours.
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Cut half the chicken into pieces, pour in abalone juice, oyster sauce, Donggu soy sauce, and black sesame oil and marinate for more than 3 hours. It is better to marinate in the refrigerator overnight. Use more Donggu soy sauce, and the saltier ones will make it more fragrant and tasty.
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Spread a little cornstarch over the marinated chicken.
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Clean the soaked black fungus and spread it on the bottom of the bowl.
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Peel the iron rod yam.
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Cut the iron rod yam into small pieces and spread them on the black fungus.
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Then spread the chicken pieces evenly, being careful not to overlap. Try to spread them as densely as possible, because after steaming, the chicken pieces will shrink and become smaller. If they are too loose, they will not be tasty or beautiful.
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Cut a small piece of ginger into thin slices.
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Spread the ginger on top of the chicken pieces.
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Put in a pot of cold water and steam over high heat for 40 minutes. I used domestic chickens that have been raised for 10 months. You can decide how long to steam them based on the tenderness of the chickens you use.
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Sprinkle with chopped green onions and steam for 1 minute.
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The chicken is tender.
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Iron rod and yam powder are glutinous.
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Autumn fungus is crisp, tender and plump.
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Dip it in the steamed soup before eating, it will be more delicious! Chicken skin QQ’s is super delicious!
