Steamed Chicken with Mushrooms
by Rui Erniang
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. Debone the chicken legs, cut the meat into small pieces, and put them in a container.
2. Soak the shiitake mushrooms and cut them into small pieces and put them in the container (reserve the shiitake mushrooms in water).
3. Slice garlic, cut green onion into pieces and add to chicken.
4. Add chicken juice, dark soy sauce, Japanese soy sauce, cooking wine, garlic powder, white pepper and salt.
5. Mix well and marinate for 20 minutes.
6. Put the marinated chicken in a pot and steam, turn to medium heat and steam for 20 minutes after the water is boiled.
7. Pour the steamed chicken broth into a small pot, add appropriate amount of shiitake mushroom water to boil, and stir in cornstarch water while boiling.
8. When the soup thickens, add salt and pepper to taste, add dark soy sauce to the mixture, and turn off the heat.
9. Pour in the chicken, mix well, and transfer to a plate.
