Steamed Chicken with Mushrooms and Fungus

Overview

Steamed chicken is the most common cooking method in Cantonese cuisine. It retains the original flavor and tender and fragrant texture of chicken. A delicacy that is very popular among home cooks (husbands), it is simple, healthy and fast. . . If you have a small family, you can buy a whole chicken and use half of it for soup and half for cooking. Of course, there are also fresh chickens sold separately in supermarkets or markets. You can handle it flexibly according to your actual situation.

Tags

• hot dishes
• home cooking
• children
• dinner with friends
• lunch
• chicken powder
• cornstarch
• dried black fungus
• dried mushrooms
• free range chicken
• ginger
• jujube
• light soy sauce
• oil
• onions
• rice wine
• pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Wash the free-range chicken, pluck out the fine hairs on the skin, cut off the chicken toenails, drain the water, and chop into small pieces.

   

2. 2 Soak the mushrooms and fungus until soft and remove the heads. Core the red dates and cut into slices, wash and remove the heads and tails of the green onions, separate the tops and leaves into dices, and cut the ginger into shreds.

   

3. 3 Cut the fungus and mushrooms into strips respectively.

   

4. 4 Use a larger bowl to scoop up the chicken, add salt, light soy sauce, chicken powder, pepper, and rice wine.

   

5. 5 Throw in shredded ginger, green onions, and red dates, stir evenly, and marinate for a while.

   

6. 6 Add cornstarch and sesame oil and mix thoroughly.

   

7. 7 Finally, pour in the chopped mushrooms and fungus, and mix well with chopsticks.

   

8. 8 Steam over high heat for 20 minutes.

   

9. 9 Take out and mix well, sprinkle with chopped green onion and serve.