Health benefits
Dried mushrooms: strengthen the spleen
Cooking wine: low in protein
Ingredients
Chicken legs (pipa legs) ( 4 pcs ) | Dried shiitake mushrooms ( 8 ) |
Light soy sauce ( 30g ) | Dark soy sauce ( 5g ) |
Oyster sauce ( 30g ) | White sugar ( 3 grams ) |
Cooking wine ( 15g ) | White Pepper ( 2 grams ) |
Corn starch ( 5g ) | Onion, ginger and garlic ( appropriate amount ) |
How to steam chicken with mushrooms
1.Soak the mushrooms in warm water.(I use pearl mushrooms here, so I use them more)
2. Chicken Leg Wash Drain thoroughly, then cut the chicken legs into pieces, separate the bones and take out the bones.
3. Remove the bones and cut the meat into pieces.
4. Add all the seasonings except onion, ginger and garlic, mix well and marinate for more than half an hour.
5. Chop the onion, ginger and garlic, leaving only the white part of the shallot.(You can also use green onions)
6. Add an appropriate amount of oil to the pot and heat it up, add the green onions.Sauté ginger and garlic until fragrant.
7.Pour the chicken into the pot together with the soup.
8. Stir-fry until the chicken changes color, add the mushrooms and stir-fry for one minute.(If using large mushrooms, cut them into strips)
9. Fry and plate , bring the steamer to a boil over high heat, then turn to medium-low heat and cook for 15 minutes.
10. Sprinkle the steamed chicken with chopped green onion.
11. Finished product picture.
Tips
1.Although this dish is steamed chicken, there is still a "frying" step, so as to get the most delicious chicken.If you steam directly without frying, the steaming time will be extended by 10-15 minutes, and the vegetable soup produced in this way will be too watery and the taste will not be as thick, smooth and delicious as after frying.So to make a more delicious steamed chicken with mushrooms, we are not afraid of a little more trouble.
2.There is salt in light soy sauce, dark soy sauce, and oyster sauce, so there is no additional salt added to the dish.I personally think the saltiness is completely enough.You can also decide whether to add additional salt according to your own taste (if you add salt, just add it before the chicken legs are fried and taken out of the pan).
3.Light soy sauce is used for seasoning, and dark soy sauce is used for coloring (the finished product will have a richer color after using dark soy sauce).If you don’t like the color too dark, you can replace part of the dark soy sauce with light soy sauce.
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