Nutritious and Delicious Match------------ Steamed Chicken with Ginkgo and Bamboo Fungus
1.
Dried shiitake mushrooms are soaked and ready for use. The specific method for soaking shiitake mushrooms is described in detail in the tips.
2.
The bamboo fungus does not need to be soaked one night in advance. It can be soaked when it is made the next day, and the water needs to be changed several times during the period.
3.
One chicken is chopped into small pieces and washed. Ou's steamed chicken usually uses roosters, because this dish mainly eats meat, in fact, I think hens can also be used.
4.
The tip will introduce a good way of peeling ginkgo, which was taught by my mother. Because there is no ginkgo at home now, I used the finished product bought in the supermarket this time.
5.
Add the seasoning to the chicken.
6.
Stir the chicken and seasonings evenly and marinate for more than half an hour.
7.
After the chicken is marinated, pour the ginkgo in, and then pour the soaked shiitake mushrooms and the water for soaking the shiitake mushrooms into the chicken.
8.
Stir it, because there will be water vapor in the process of steaming the chicken, so you don't need to add too much water.
9.
After the water boils, steam the chicken for an hour, then spread the bamboo fungus evenly on it, and continue to steam for 40 minutes to an hour.
10.
Out of the pot! It's so fragrant, and it's really delicious to use this kind of chicken soup to make rice, because a chicken only has a little soup!
11.
The method to remove the white peel is detailed in the tips.
12.
The method to remove the white peel is detailed in the tips.
Tips:
1. Shiitake mushrooms are dried. The dry feeling is more fragrant. You don't need to put a lot. Soak them one night in advance. The way to soak the mushrooms is this way. Soak the mushrooms in water first. Take out the shiitake mushrooms and wash them, then change to clean water and continue to soak. I usually put them in the refrigerator overnight. The water for soaking the shiitake mushrooms the next day is also needed.
2. Ginkgo is slightly poisonous, so you can't eat too much at one time.
3. Let me introduce the method of removing the ginkgo peel. Because the ginkgo was brought by my mother before, the ginkgo shell has been peeled off by the father, so there is only the skin. Mom and Dad use the fresh-keeping bag to divide them into small bags and small bags each time. Frozen in the freezer, use a small bag at a time. There is no problem if you leave it for a year. First, boil a pot of water. After the water is boiled, throw the ginkgo directly in. Do not defrost, do not turn off the fire, and then use the lower part of the colander. Keep rolling on the ginkgo, the skin of the ginkgo will fall off quickly. If you see that the skin has fallen more, use a colander to scoop out the excess skin and throw it away, and then continue to roll the rest until it is all gone. This method is really super good and usually takes a few minutes. In fact, in the process of rolling, the ginkgo that has peeled off can be scooped out with a colander and placed in another bowl. It is easier to see that the ginkgo has not peeled off.
