Chicken with Mushrooms
1.
The live chickens that are killed are directly chopped into small pieces by the OEM who sells the chicken, but the chicken fat in the chicken is removed separately for use. Then prepare a bottle of beer, not to drink it yourself, but to take a bath for the chicken.
2.
After washing the shiitake mushrooms, you can cut them into pieces. Since the shiitake mushrooms you buy are relatively small, you can cut them in half. If they are cut too small, they won’t be better. It’s better to make them bigger.
3.
Cut the ginger into slices. In fact, if it is convenient to eat, you can cut it into thin filaments. If you are lazy, you will not change the knife after slicing.
4.
Let’s start, soak the chicken in beer first
5.
The oyster sauce is ready, and you will need it after the chicken is soaked in beer.
6.
Put the chicken fat in the hot pot, stir up the oil, add the ginger slices and sauté. I call this ginger chicken fat. If you like a richer taste, stir the ginger slices for a longer time. Then pour out the oil and set aside.
7.
The chicken is soaked in a beer bath. Put the oyster sauce, ginger and chicken sauce, salt and starch into the basin and mix with the chicken. If you like a lot of soup, put less starch, if you like a strong soup, put more starch.
8.
Put the chicken in the steamer with the pot after boiling. Cover the pot and steam for about 20-30 minutes. Remember, you must turn to low heat after putting it in, otherwise it will dry up easily.
9.
Whoops, it’s steaming when it comes out of the pot, so be careful when you bring it out.
10.
It's on the table, delicious, hahaha, bibimbap with this soup is simply delicious. Although a bit greasy.
Tips:
1. Soak the chicken in beer for about 20 minutes.
2. When steaming chicken, be sure to boil the water in the steamer first, and then put the chicken in.
3. Add enough water in the steamer to minimize boiling during the steaming process.
4. When mixing the chicken, it must be mixed well, otherwise the flavor will be very strong in some areas.
