Steamed Chicken Drumsticks with Mushrooms
1.
Prepare the drumsticks and wash them for later use.
2.
Put the chicken drumsticks in a bowl and pour in the light soy sauce.
3.
Knead thoroughly, put it in a fresh-keeping bag, and marinate in the refrigerator for several hours to taste.
4.
Wash dried shiitake mushrooms and soak in cold water.
5.
The soaked mushrooms are cut into thin strips; the ginger is washed and sliced, the chives are washed and cut into fine granules; the starch is mixed with water and set aside.
6.
Place the marinated chicken drumsticks on the plate.
7.
Place the shiitake mushrooms on the side of the chicken legs in the plate.
8.
Put the wolfberry and ginger slices on the chicken thigh.
9.
Boil the water in the pot, put the chicken drumsticks into the pot, and steam for 30 minutes.
10.
Steamed chicken drumsticks, pour the gravy into the wok.
11.
Thicken the gorgon with starch juice.
12.
Pour the mashed soup on the chicken thighs, pour in sesame oil, and sprinkle with chopped green onion.
Tips:
1. The elderly, the sick, the infirm, and anemia patients are more suitable to eat chicken legs.
2. People with colds and fever, high internal fire, heavy phlegm and dampness, obese patients, people with pyrogenic boils, hypertension, high blood lipids, people with cholecystitis, and cholelithiasis should not eat chicken legs .
3. Shiitake mushrooms, patients with intractable pruritus will aggravate itching, so they should fast.