Chicken mince stuffed with fungus
Overview
Today I am sharing with you a creative dish - chicken stuffed with fungus. It eliminates the trouble of cooking fumes and still tastes delicious. The nutrients of the ingredients are also retained to the maximum extent during the steaming process.
Tags
Ingredients
Steps
-
Ingredients: 200 grams of fungus (well soaked) chicken breast, 5 small rapeseeds, 20 grams of coriander stalks. Accessories: 1 teaspoon of oyster sauce, 1 teaspoon of light soy sauce, a little dark soy sauce, a little white pepper, a little allspice, 1 teaspoon of rice wine, 10 grams of minced green onion, 5 grams of minced ginger, 2 tsp of cooking oil, 1 tsp of sesame oil.
-
Remove the fascia and fat from the sides of the chicken breast, cut it into small pieces and then mince it into fine pieces. During the chopping process, you can put minced green onion and minced ginger inside and chop together so that the onion and ginger can better blend with the minced chicken.
-
Put the minced chicken into a bowl, add oyster sauce, light soy sauce, white pepper, a little allspice, salt, cooking oil, rice wine, and mix thoroughly.
-
Finely chop the coriander stems. Try to use coriander stems, which are fragrant and tasty.
-
Put the chopped coriander stalks into the prepared meat filling, pour in 1 teaspoon of sesame oil, and mix well before use.
-
Take a soaked fungus, apply a layer of dry starch inside the fungus, put an appropriate amount of minced chicken on it, and smooth the surface. In fact, some of the fungus did not fall out without starch.
-
Put the stuffed fungus into the steamer, turn on the steam and steam for six to seven minutes.
-
When steaming the fungus, make a simple decoration with the ingredients. Wash the rapeseed and cut it in the middle. Just cut it in the middle, don't cut it off, cut off the big part so that it can be cooked uniformly.
-
Put a little cooking oil and salt in the pot, add the rapeseed and blanch until it changes color, take it out. When blanching the rapeseed, add a little salt and oil to give the rapeseed a slight flavor. Second, the blanched rapeseed does not change color and becomes more shiny
-
The blanched rapeseed is placed on the plate one by one. How to decorate it, whether it is placed in the middle of the plate or on one side, is up to you.
-
Take out the steamed fungus and place them on the plate one by one.
-
Pour the steamed soup into the pot, bring to a boil and then thicken it with water starch.
-
Pour the prepared gravy evenly over the fungus and rapeseed.
-
The chewy fungus and the accompanying tender chicken mince are so delicious that you can’t stop eating them.
