Steamed Black-bone Chicken with Medicinal Cordyceps, Flowers and Mushrooms

Overview

In addition to making soup, black-bone chicken can also be marinated with various fungi, medicinal materials and black-bone chicken, and then simply steamed to make a delicious and healthy dish.

Tags

• hot dishes
• home cooking
• pregnant women
• maternity
• chinese valentine's day
• black fungus
• chuan gong
• codonopsis
• cordyceps flower
• cornstarch
• mushrooms
• oyster sauce
• red dates
• rice wine
• sesame oil
• silky chicken
• sugar
• wolfberry
• yellow ear
• protein
• salt
• soy sauce

Ingredients

Steps

1. 1 First, let’s review the materials. Friends in Toronto can buy chopped whole chickens in some small supermarkets or Chinese butcher shops.

   

2. 2 Add egg whites, salt, sugar, rice wine, soy sauce, oyster sauce and 4-6 tablespoons of cordyceps flower water to the chicken and stir evenly.

   

3. 3 Cut the soaked black fungus into thick strips, tear the yellow fungus into small pieces, cut the winter mushroom into slices diagonally, mix the Cordyceps flower, red dates, Sichuan bow and Codonopsis root into the chicken. Marinate in the refrigerator for at least 30 minutes, or overnight for better results.

   

4. 4 Marinate in the refrigerator for at least 30 minutes, or overnight for better results.

   

5. 5 Remove from the refrigerator, add cornstarch and sesame oil and mix well.

   

6. 6 Transfer all ingredients to the steaming plate, spread the fungi on the bottom as much as possible, and spread the chicken sparsely on one layer. Steam over high heat for 8 minutes, sprinkle soaked wolfberry on the surface, and steam for another 2 minutes.

   

7. 7 Due to the high heat steaming, the steamed surface will be a little dry, so it is best to stir the ingredients before serving to make the top and bottom flavors more even.