Steamed chicken with ginkgo and bamboo fungus
In fact, my mother used to cook this dish without ginkgo, because my mother usually liked to use ginkgo to stew chicken. In my impression, my mother used to cook steamed chicken without putting any vegetables. I made a little change, and the method is basically the same as steaming pig's trotters.
Recipe Recommendations
- rooster a
- dried mushrooms appropriate amount
- baiguo appropriate amount
- bamboo fungus appropriate amount
- green onions a subsection
- octagonal two
- ginger appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- pepper oil appropriate amount
Steps for Steamed chicken with ginkgo and bamboo fungus
1
Soak the dried mushrooms for later use. Now the specific methods of soaking mushrooms are described in detail in the tips.
2
There is no need to soak bamboo fungus one night in advance. You can just soak it when you cook it the next day, and the water needs to be changed several times during this period.
3
One chicken, chop it into small pieces, and wash it. I usually use a cock to cook steamed chicken, because this dish mainly eats meat. In fact, I think hens can also do.
4
The tips will introduce good ways to peel ginkgo seeds, which was also taught by my mother. Because there is no ginkgo seeds at home now, this time we use finished products bought in the supermarket.
5
Add the dressing to the chicken.
6
Stir the chicken and seasoning well and marinate for more than half an hour.
7
After the chicken is marinated, pour the ginkgo seeds in, and then pour the soaked mushrooms and the water in which they are soaked into the chicken.
8
Stir it, because there will be water vapor during steaming the chicken, so you don't need to add too much water.
9
After the water boils, steam the chicken for an hour, then spread the bamboo fungus evenly on it, and continue to steam for 40 minutes to an hour.
10
It's out of the pot! It smells so good, and it's especially delicious to use this chicken soup to make rice, because a chicken only has this little soup!
11
The method of removing white peel is described in detail in the tips.
12
The method of removing white peel is described in detail in the tips.Steamed chicken with ginkgo and bamboo fungus Make Tips
1. Mushrooms are used dry. They feel more fragrant when they are dry. You don't need to put a lot of them. Soak them one night in advance. The current method for soaking mushrooms is this: soak mushrooms in water first, and after about an hour, take them out and wash them, then replace them with clean water and continue to soak them. I usually put them in the refrigerator for one night. The water for soaking mushrooms the next day is also needed. 2. Ginkgo is slightly toxic, so you cannot eat too much at one time. 3. Let me introduce the method of removing the white peel below. Because the previous ginkgo seeds were brought by my mother. My father has already peeled the shells of the ginkgo seeds, so there is only the skin. My parents will use a preservation bag to divide them into small bags every time. The bags are frozen in the freezer. You can use a small bag at a time. It will be fine for a year. First, boil a pot of water. After the water boils, throw the ginkgo seeds directly in without defrosting and leaving the fire on, and then use the lower part of a colander to keep rolling over the ginkgo seeds. The skin of ginkgo fruit will fall off quickly. When you see that a lot of skin has fallen off, use a colander to scoop out the excess skin and throw it away, and then continue to roll the rest until it is all lost. This method is really super good. It usually takes a few minutes. In fact, during the rolling process, you can scoop out the peeled ginkgo seeds with a colander and put them in another bowl. This makes it easier to see that the peeled seeds have not yet been peeled.