Steamed Chicken with Zijiang and Mushroom
1.
Wash the dried mushrooms and soak them in warm water.
2.
This is fresh big ginger ginger. We usually make steamed chicken with mushrooms. We use local small turmeric because the chicken steamed from small turmeric has a particularly strong ginger aroma. Today, I switched to Zijiang because I was so empty that I wanted to eat ginger as a dish, so I chose Zijiang, which is not so spicy.
3.
Since it is used as a vegetable, the knife must be changed. The shiitake mushrooms and ginger that have been soaked today are cut into thick strips.
4.
Chop the chicken into small pieces, put them together with winter mushrooms and ginger, add appropriate amount of salt, sugar, light soy sauce, oyster sauce, cornstarch, and mix well with your hands. Then pour into a small bottle of high white wine with a lid, stir evenly, and then cover Let the lid marinate for 15 minutes.
5.
I usually make steamed chicken with mushrooms. Sister Xin directly puts it in a pot of boiling water and steams it over high heat for 10 to 15 minutes. I switched to the original steamer today, and it was fully cooked after 8 minutes of steaming on high heat.
Tips:
Shiitake mushrooms, we usually call them winter mushrooms, and there is also a kind of thick meat, colorful mushroom umbrellas called Hua Mushrooms. Cantonese people make steamed mushrooms with winter mushrooms, and they choose two kinds of Shiitake and Hua Mushrooms, and they must be dried soaked. , Fresh mushrooms, we eat as vegetables and stir-fry, or open the stove (shabu-shabu).
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