Steamer Chicken with Mushrooms

Name: Steamer Chicken with Mushrooms
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g Silkie; 20g Morels; 10g Dictyophora; 20g Cordyceps flower; 5g Red dates; 3g Wolfberry; 5g Sliced ginger; 6g salt

by Dianjian Jianshui Purple Pottery Steam Boiler

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

With the warmth of spring blooming and the recovery of everything, the difficult winter is finally over. In order to adapt to this trend of warm spring flowers, we also need to follow a mild, warm and nourishing diet in terms of food.

This time, we will teach you how to make a warm and tonic steamed-boiled chicken with fresh mushrooms.

Ingredients

Steamer Chicken with Mushrooms

1. Wash these fungi and soak them for later use. Soak the chicken in water for 30 minutes to soak out the blood (you don’t need to blanch it)

2. Put the chicken in the bottom of the steam pot, spread it out and compress it, and then put the other ingredients on top of the chicken.

3. Add about three-quarters of the bottom pot with water, place the steam pot on the bottom pot, boil the water on high heat, and then turn to medium and low heat and steam slowly for about 1-3 hours. Check the water level of the bottom pot halfway to prevent the water from boiling dry.

4. 10 minutes before cooking, add some salt. Then you can enjoy the delicious steam pot chicken with fresh mushrooms.

This dish combines the delicious taste of fungus with the unique taste of chicken. The soup is sweet, thick and not oily, and rich in vitamins and various amino acids required by the human body. It is a steam pot that takes into account both nutrition and deliciousness. Good food.

Tips:
The authentic steam pot chicken is dry steamed without adding water. The soup is completely made of water vapor and the moisture contained in the ingredients. It can be said that it is the original flavor and retains the deliciousness of the chicken and other ingredients, delicious and healthy!