Steamed chicken with mushrooms and fungus

Overview

Steamed chicken with mushrooms and fungus. The mushroom meat is thick and mellow, and the fungus is smooth and tender. The chicken absorbs the fragrance of the mushrooms and fungus, and is delicious. The skin is tender and the meat is thin, and the taste is plump. The remaining thick chicken soup can also be mixed with rice or cooked noodles, killing two birds with one stone.

Tags

• hot dishes
• chicken
• cooking wine
• cornstarch
• fungus
• ginger
• light soy sauce
• mushrooms
• white sugar
• salt

Ingredients

Steps

1. 1 Group photo of raw materials

   

2. 2 Wash the native chicken and cut it into pieces, soak the mushrooms in water for 3 hours, soak the fungus in water. Wash the soaked mushrooms and squeeze out the water. Wash the black fungus and cut the ginger into shreds and set aside.

   

3. 3 Put the chicken pieces, chopped mushrooms, black fungus, and shredded ginger into a bowl, and add an appropriate amount of salt, cooking wine, light soy sauce, sugar, and cornstarch.

   

4. 4 Stir evenly, cover with plastic wrap and set aside to marinate for half an hour.

   

5. 5 Put the marinated chicken into the steamer, select "Meat" mode, and steam for 25 minutes.

   

6. 6 The finished product, the steamed chicken meat is particularly tender and delicious, with original flavor and maximum nutrition.