Steamed sliced chicken with mushrooms(xiang gu zheng hua ji )

Steamed sliced chicken with mushrooms

Introduction:

"Use Sanhuang chicken as the main ingredient to make a" steamed chicken with mushrooms "-- as the name suggests, use mushrooms as the ingredient. Mushroom aroma, thick meat, smooth taste, and chicken is an excellent match. As for "steaming", of course, it's the healthiest way to cook, and it can also keep the original flavor of chicken to the maximum extent. The skill of "steaming" is to steam the chicken and then put it into the pot. The chicken will be tender only after steaming over high heat. The key is "slippery", which is tender, of course. In order to make the steamed chicken taste "smooth and tender", there are some tips for "salting" before steaming: 1. If you want a beautiful color, color it first and then taste it; 2. If you want a good taste, it is necessary to add some starch; 3. If you want a strong flavor, a spoonful of chicken oil is indispensable. "

Production steps:

Step 1: take chicken leg and breast of Sanhuang chicken, about 600g;

Step 2: chop the walnut into large pieces;

Step 3: wash mushrooms and cut them into hob pieces about the size of chicken;

Step 4: add soy sauce to chicken nuggets;

Step 5: wear disposable gloves and mix evenly;

Step 6: add other marinades, especially 1 teaspoon chicken oil;

Step 7: add Lentinus edodes;

Step 8: grab and mix evenly, grab more for a while, let the chicken and mushrooms fully taste, cover with plastic film, and let stand for 30 minutes;

Step 9: put the marinated chicken into the heat-resistant plate, steam it in the steamer, steam it over high heat for 30-40 minutes;

Step 10: after turning off the fire, take out the pot immediately and put the plate again;

Step 11: Sprinkle chopped chives and Lycium barbarum fruit on the table.

Materials required:

Fresh three yellow chicken: 600g

Fresh mushrooms: 6

Chicken sauce: 3 teaspoons

Cooking wine: 1 teaspoon

Salt: 1 teaspoon

Sugar: 1 teaspoon

Dry starch: 1 teaspoon

Water: 1 teaspoon

Chicken oil: 1 teaspoon

Chopped chives: right amount

Wolfberry: right amount

Note: 1, the practice of chicken oil: (1) buy a "perennial" fat hen (alas! I specially ordered a chicken from the vendor in the farmer's market. It's expensive.) After washing, take out the yellow fat in abdomen and subcutaneous (yellow is very important, if it is white fat, it can not be said to be "quick chicken", at least the quality is not good.) (2) cut up the oil, put it into the iron pot, add a little water, boil it slowly over low heat until the water is dry, then start to pour out the oil until the oil is deep fried, take out the fat residue, and finally put in a few Chinese prickly ash, turn off the heat. (3) Put it into a heat-resistant glass bottle while it is hot, and refrigerate it after cooling. It's always in my fridge, and there are many other uses. 2. A family of three stutters a meal, only chicken legs and chicken breast is enough, the rest can be stewed or soup. 3. Put a beautiful shape, is a feast or festival dish. I didn't put it in a pretty way - well, there's a little less artistic.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xiang Gu Zheng Hua Ji