Steamed Chicken with Mushrooms

Overview

Steamed vegetables are easy to prepare, taste delicious, and will not destroy the nutrients in the food. They are a good choice in the season prone to autumn dryness.

Tags

• hot dishes
• home cooking
• chicken legs
• cornstarch
• light soy sauce
• oyster sauce
• peanut oil
• shiitake mushrooms
• ginger

Ingredients

Steps

1. 1 Cut boneless chicken thighs into strips about finger-width apart.

   

2. 2 Add a spoonful of light soy sauce, half a spoonful of oil, half a spoonful of cornstarch and a spoonful of peanut oil to the chicken, and add a little shredded ginger, stir evenly and marinate for half an hour.

   

3. 3 Wash the soaked mushrooms and cut them in half. I used very small flower mushrooms. I used about 20 mushrooms and cut them in half. If they are larger, they can be sliced.

   

4. 4 Mix the marinated chicken and mushrooms evenly, spread them flat on a plate, and cover them with a layer of plastic wrap to prevent steam water from entering during the steaming process.

   

5. 5 After the water in the steamer boils, put the plate in and steam over high heat for 12 minutes.