Ginger mushroom steam chicken
By VicentaLakin
In Guangdong, when the heat is hot and the words "winter with a radish and a ginger" are not very good for us, it is only after autumn that you will start to make up some pig's feet. However, today my sister is eating this dish made of ginger。
Recipe Recommendations
- sanhuang chicken half a
- Dried mushroom 20g
- zijiang 1 block
- white sugar a little
- salt a little
- soy sauce a little
- oyster sauce a little
- liquor a little
- cornflour a little
- salty and fresh
- steamed
- half an hour
- simple
Steps for Ginger mushroom steam chicken
1
Dry mushrooms are washed clean and bubbled with warm water。2
This is the new Okjag, and we usually make mushrooms, and we use the local ginger, because it's the chicken, which smells so thick. Today, you're using ginger, so you have to eat ginger as a dish。3
Now that you're eating as a dish, you have to change the knifework。4
The chicken is cut into small pieces, mixed with mushrooms and ginger, with a proper amount of salt, sugar, raw smoke, oil, powder, and evenly mixed with hand scratches, and mixed with a small bottle of white wine, then covered with a lid for 15 minutes。5
I usually make mushrooms, my sister goes straight down to the boiler and the fire starts in 10 to 15 minutes. Today we've changed the original steam pot, and eight minutes after the fire, it's ripe。Ginger mushroom steam chicken Make Tips
We usually call them mushrooms, and there's a fleshy one called mushrooms, and there's a bouquet of mushrooms, and the Cantonese make the chickens, which are either mushrooms or mushrooms, and they must be dried, fresh mushrooms, and we eat as dishes, or we make a fire pot。