做這菜用普通常見的香菇就好, 短時間就能蒸得滑嫩。香菇以溫水,糖和粟粉浸泡,大概30分鐘就能泡軟了,香菇也更軟嫩。配與腌制過的雞腿肉,大火蒸15分鐘,滑嫩多汁香菇蒸雞就做好啦!
分量:2 - 3人份 準備時間:15分鐘 煮時:25分鐘
材料A: 1隻 大雞腿 (去骨切塊) 1茶匙 蚝油 1茶匙 醬油 ½ 茶匙 鹽
材料B: 4粒 香菇 1 段/30克 幼姜(去衣切絲) 1湯匙 花雕酒 1茶匙 粟粉
準備功夫: 1. 準備1碗溫水,加入1湯匙的糖和1茶匙粟粉*,拌勻,加入香菇,泡30分鐘/至香菇變軟。把香菇洗凈,切小塊去水待用 2. 把材料A拌勻,腌制20分鐘
煮法: 1. 把材料A和材料B拌勻,放入含有滾水的蒸籠 2. 蓋上,大火蒸15分鐘 3. 起蓋出鍋,趁熱享用
*小提示:以溫水,糖和粟粉浸泡干香菇,口感會更滑嫩
This dish will be delicious if you make the chicken and mushroom smooth and tender!
Portion: 2 - 3 pax Prep Time: 15 minutes Cook Time: 20 minutes
Ingredients A: 1 pc big boneless drumstick (diced) 1 tsp oyster sauce 1 tsp soy sauce ½ tsp salt
Ingredients B: 4 pc shiitake mushroom 30 g ginger (slice it with skin peeled) 1 tbsp shaoxing wine 1 tsp cornstarch
Preparations: 1. Prepare a bowl of warm water, add 1 tbsp sugar, 1 tsp cornstarch* and mix well, add mushroom, soak for 30 minutes until softened, wash the mushroom, drain, dice and set aside 2. Mix well Ingredients A, marinate for 20 minutes
Steps: 1. Mix well all Ingredients A and B, place them into a steamer 2. Cover with a lid, steam with high heat for 15 minutes 3. Lift the lid and retrieve, it’s done!