Steamed Chicken with Mushrooms
1.
Wash the dried shiitake mushrooms in advance, soak them, cut into half and set aside. Shred the old ginger and cut the chives into small pieces. Remove the bones of the chicken legs, cut into 2cm cubes, and soak in cold water for 10 minutes to remove the fishy smell
2.
Add oil, refined salt, rice wine, sugar, and pepper to the chicken thighs and marinate for 10 minutes, then add sesame oil and cornstarch to mix well
3.
Spread the chicken thighs evenly on the steaming tray, put green onion, ginger, wolfberry and shiitake mushrooms on the surface, steam for 10 minutes, then cover the pot and simmer for 2-3 minutes
4.
Put the salad oil in the pot and heat it up and pour it on the chicken.
5.
The fragrant slippery chicken is on the table
Tips:
1. There will be some water when the chicken is marinated. Pour out the excess juice before adding cornstarch.
2. You can put lotus leaves on the steaming dish to increase the fragrance, and you can also add red dates after pitting. After steaming for 5 minutes, use chopsticks to scatter the chicken nuggets to avoid sticking together.
3. You can sprinkle a little green onion first when topping the salad oil to increase the fragrance of the green onion.