Practice:
1, ginger peeled and cut into chunks and then cut into granules, green onion white green onion separate, green onion white cut into granules, mushrooms cut into two halves.
2, chicken handle chopped into pieces put in a bowl, add a spoonful of cornstarch to grasp and mix well, wash with water and fish out to drain.
3, pot of boiling water add a spoonful of salt, put the mushrooms blanch for a minute out of cold water.
4, put ginger and green onion in a bowl, pour in two tablespoons of hot oil. Add one tablespoon of soy sauce and sugar, two tablespoons of soy sauce, one tablespoon of oyster sauce, a small amount of pepper, half a tablespoon of salt and mix well to make the sauce.
5. Add a little cooking wine to the chicken, pour in the seasoned sauce and half a spoonful of old pumpkin to tone the color; mix well and marinate for 20 minutes, then put in the right amount of cornstarch and continue to mix well.
6. Arrange the mushrooms evenly on the steamer plate, and spread the marinated chicken evenly over the mushrooms. Then put it into the steamer and steam for 20 minutes, sprinkle with green onion to serve.
Technical summary:
1, the chicken is best to choose about six months of hen, so that the steamed chicken tender and crisp.
2, cut the chicken with starch scrub clean, the purpose of this step is to remove the blood to reduce the fishy flavor.
3, steamed chicken on the bottom of the mushroom and then lay the chicken, so that the mushroom can absorb the flavor of the chicken.