1. A slice of large chicken thigh, about 1.2 cm thick. You can also remove the bones in advance.
2. Add a spoonful of ingredients.
3. Add two spoons of Lee Kum Kee's thin salt light soy sauce, one spoon of Dong Gu Yipin fresh soy sauce, and half a spoon of dark soy sauce.
4. Moderate white pepper
5. Sugar 2g.
6. Salt 3g
7. 3 slices of ginger, shredded. Stir and marinate for more than 2 hours. Turn over halfway.
8. Add a spoonful of cornstarch and mix well.
9. Add a spoonful of olive oil and mix well. If you like to fry it and then steam it, the following step 10 can be omitted.
10. Slice 5 shiitake mushrooms, add to the chicken and mix well.
11. Place the shiitake mushrooms on the plate.
12. The chicken is placed on top of shiitake mushrooms.
13. Boil the water and steam on high heat for 10-15 minutes.
14. Steam for 14 minutes, sprinkle with goji berries, and steam for another minute.
15. Pick up the shredded ginger out of the pot and sprinkle with chives.
