Steamed local chicken with fresh mushrooms
By SabrinaLynch
Ingredients: soy sauce,coriander,Flammulina velutipes,white sugar,onion,Jiang,yellow wine,oyster sauce,dry starch,refined salt,Native chicken leg
Recipe Recommendations
- Native chicken leg 2 only
- Flammulina velutipes 1 bag
- dry starch appropriate amount
- yellow wine appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- onion appropriate amount
- white sugar appropriate amount
- refined salt appropriate amount
- coriander appropriate amount
- Jiang appropriate amount
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Steamed local chicken with fresh mushrooms
1
A native chicken.
2
Draw a knife between the leg and body of the chicken, then bend it down hard, and use the knife to cut it along the edge of the joint.
3
Separated chicken legs.
4
The ingredients for this dish.
5
Skin and bone the chicken leg for later use.
6
Cut the boned chicken into large pieces.
7
Add a little sugar to the chicken first.
8
Add appropriate amount of refined salt.
9
Add appropriate amount of soy sauce.
10
Add appropriate amount of oyster sauce.
11
Add appropriate amount of rice wine (cooking wine).
12
Add appropriate amount of dry starch.
13
Finally, add appropriate amount of olive oil and mix well, and marinate for about 20 minutes.
14
Wash the mushroom mushrooms and spread them on the bottom of a large bowl.
15
Spread the marinated chicken on top of the mushroom, and finally add shredded green onion and ginger.
16
Add appropriate amount of water to the rice cooker and place the chicken meat into the rice cooker.
17
Rice cookers choose meat/chicken stalls to steam.
18
Rice cookers choose meat/chicken stalls to steam.
19
Finally, add the coriander and serve!