Steamed Chicken with Wormwood Fungus

Name: Steamed Chicken with Wormwood Fungus
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 Grass Chicken; 20g Mushrooms (dried); 20g Dried fungus; 20g Daylily; 6 capsules Red dates; 2g salt; 1 tbsp Cooking oil; 2 tbsp June Fresh Soy Sauce; a little Chicken noodles; 1 tbsp Oyster sauce; 1 tbsp starch

by Easy to cook

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Steamed vegetables can retain the original taste of the ingredients and better retain the nutrients in the food. This steamed chicken with meat and vegetables is recommended to everyone. Friends who are interested can try it. Fungus and daylily absorb the fresh juice of chicken soup It is very delicious. The fat in the chicken skin penetrates into the vegetable, making the chicken taste tender and not greasy.

Steamed Chicken with Wormwood Fungus

1. Wash the chicken, drain the water, and chop into small pieces

Steamed Chicken with Wormwood Fungus recipe

2. Put in a large bowl, add salt, June fresh soy sauce, oyster sauce, chicken powder, cooking oil, starch, stir well and marinate for 15 minutes

3. Dried fungus soaked softly, washed with red dates

4. Nepenthes, dried shiitake mushrooms soaked softly

5. Cut off the mushroom heads, day lily, fungus, wash and squeeze dry water

6. Put the prepared vegetables into the marinated chicken, and stir again evenly

7. Use a large stainless steel basin to hold the mixed ingredients and spread them evenly

8. Put it in a steamer and steam over high heat for 25 minutes.

Tips:
Wangyoucao is also called day lily, which has the effects of strengthening the brain, relieving depression and enhancing memory. Marinate the chicken for 15 minutes in advance, add other ingredients and mix well after the taste, and steam for 25 minutes. The chicken will not taste fresh and tender after steaming for too long.