Steamed chicken with ginkgo and Dictyophora(ying yang xian mei de da pei bai guo zhu sun zheng ji )

Steamed chicken with ginkgo and Dictyophora

Introduction:

"In fact, my mother didn't put any ginkgo in this dish before, because my mother usually likes to stew chicken with ginkgo. I have the impression that my mother didn't put any vegetables in steaming chicken before. I added a little change, which is basically the same as steaming pig's feet."

Production steps:

Step 1: soak dried Lentinus edodes well and wait for use. Now the specific method of soaking Lentinus edodes is detailed in the tips.

Step 2: you don't need to soak the Dictyophora one night in advance. You can do it the next day and change the water several times.

Step 3: a chicken, chopped into small pieces, washed, my family do steamed chicken is generally used rooster, because this dish mainly eat meat, in fact, I think hens can do it.

Step 4: tips will introduce a good way to peel ginkgo, also taught by my mother, because now there is no ginkgo at home, so this time we use the finished products bought in the supermarket.

Step 5: add the seasoning to the chicken.

Step 6: mix the chicken and seasoning well, marinate for more than half an hour.

Step 7: after marinating the chicken, pour in the ginkgo, and then pour the pickled mushrooms and the water into the chicken.

Step 8: stir, because there will be steam in the process of steaming chicken, so you don't need to add too much water.

Step 9: after the water boils, steam the chicken for one hour, then spread the Dictyophora evenly on it, and steam for 40 minutes to one hour.

Step 10: out of the pot! It's delicious, and it's very delicious to make rice with this kind of chicken soup, because only one chicken has this little soup!

Step 11: how to peel the ginkgo fruit is detailed in the tips.

Step 12: how to peel the ginkgo fruit is detailed in the tips.

Materials required:

Rooster: one

Dried Lentinus edodes: (6 small pieces)

Ginkgo: moderate amount

Dictyophora: right amount

Shallot: a bar

Star anise: two

Shredded ginger: right amount

Soy sauce: moderate

Sesame oil: right amount

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Salt: right amount

Zanthoxylum oil: right amount

Note: 1, the mushroom is dry, dry feel more fragrant, do not need to put a lot of, ahead of time a night bubble good, bubble mushroom now use the method is like this, the mushroom first soak in water, about an hour later, take out the mushroom wash clean, and then change into dry water continue to bubble, even generally put in the refrigerator bubble one night, the next day bubble mushroom water is also need Yes. 2. Ginkgo is slightly toxic. You can't eat too much at a time. 3. Now I'd like to introduce the method of removing the skin of ginkgo, because my mother used to bring the ginkgo. My father has peeled the shell of the ginkgo, so there is only skin. My parents will use the fresh-keeping bag to divide it into small bags and freeze it in the freezer every time. It's OK to put it in a small bag for a year. First boil a pot of water, then throw the ginkgo directly in, Don't thaw, don't turn off the fire, and then use the lower part of the colander to keep rolling on the top of the ginkgo, the skin of the ginkgo will fall off quickly. When you see that the skin has fallen off a lot, use the colander to scoop out the extra skin and throw it away, and then continue to roll the rest until all of it has fallen off. This method is super good, and it can be done in a few minutes. In fact, in the process of rolling, you can scoop the peeled ginkgo out with a colander and put it in another bowl. It's easier to see that there is no peeled ginkgo.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: light

Chinese PinYin : Ying Yang Xian Mei De Da Pei Bai Guo Zhu Sun Zheng Ji