It is well known that Cantonese people love chicken and they are the pickiest eaters. When eating chicken, they not only want to have their own flavor, but also pay attention to its taste. White cut chicken is Guangdong, the most famous dish and one of the representatives of Cantonese cuisine. It is always said that no chicken can be satiated, and apart from white cut chicken, there is a more flavorful way to serve it, which is steamed chicken with mushrooms. Today I'm going to share with you a home-cooked dish "Steamed Chicken with Shiitake Mushrooms" in detail.

Steamed chicken with shiitake mushrooms, how to make the mushrooms not salty?

Steamed chicken with shiitake mushrooms has a delicious flavor, with strong chicken and shiitake mushroom flavor. Secondly, the steamed chicken is smooth and tender with the best flavor, and it is very delicate to make this dish. When many friends make this dish, they often encounter steamed mushrooms that are salty, resulting in the flavor of the mushrooms being completely covered by the salty taste. The mushrooms do not taste good and are not fragrant enough. But the main problem is the wrong process when pickling. How to make this dish of steamed mushrooms and steamed chicken not salty? How to make it tastier? Share the details below.

How to make steamed chicken with mushrooms

Ingredients: a hen

[Ingredients]: Chiang Sa, garlic, ginger, scallions, red dates, goji berries and dried mushrooms

Seasoning: salt, oyster sauce, soy sauce, rice wine, cooking oil, starch

[Steps]?

Choose hens that have been raised for about 180 days to make this dish. Slaughter the fresh chicken and remove the excess fat from the chicken, which has a lot of lymphatic fluid in the neck. Remove this lymph fluid one by one, rinse out the blood, and cut into small, even pieces for later.

Cutting and Preparing Ingredients

Chiang Sa, garlic and ginger were chopped and set aside. Chop the scallions of green onions along with the ingredients and set aside. Chop the red dates and set aside. Then cut the red dates into small pieces and set aside. Soak the wolfberries in a little water and set aside. Wash the mushrooms, soak them in a little water and set aside.

Chicken marinade

Drain the excess water from the chicken before marinating, then pour the chicken into a large plate, then add a little salt, oyster sauce, soy sauce, corn starch, rice wine, cooking oil, then add ginger, garlic, green onion, shaggy ginger, goji berries, red dates, shiitake mushrooms, soften them, and then pour about 250g of shiitake mushrooms soaked in water into the chicken, and then stir it well until the chicken completely absorb the shiitake mushroom water, then,

Steamed Chicken

Put the marinated chicken into a large plate, then boil the water in a steamer basket, and steam it in the steamer basket for 25 minutes, take it out after 25 minutes, sprinkle a bit of green onion, and then you've finished a tasty steamed chicken with shiitake mushrooms.

(1) When marinating the chicken, why do you add the water in which the mushrooms have been soaked to marinate? A: The mushrooms have been soaking for a long time, and part of the mushroom flavor has been blended in the water. Adding a small amount of water makes the chicken tender, while adding mushroom-soaked mushroom water instead of water makes the flavor more aromatic and gives the chicken a stronger taste.

(2) Why is the dish I made salty?

A: You should not marinate the mushrooms in this dish for too long because they are easy to flavor. The chicken in this dish has a strong flavor and can be marinated in the water that the mushrooms have been soaked in, while the mushrooms should be marinated for about 5 minutes to marinate in the chicken so that the mushrooms won't fully absorb the juices and flavors so that the steamed mushrooms won't be salty.

(3) When marinating the chicken, why do you need to stir until the chicken is gelatinous?

A: When marinating the chicken, the water in which the mushrooms have been soaked is added to the marinade in order to make the chicken tender and flavorful. When marinating, the chicken should completely absorb the water so that the steamed chicken will be tender. So the chicken must be well mixed until it is gelatinous so that a layer of starch will form on the surface of the chicken and the absorbed water will not drain out. If the surface of the chicken is not gelatinous, the chicken will not marinate for too long.

[Tips]

Steamed chicken with mushrooms. Don't cut them into too big pieces. a square of about 2.5cm is easier to flavor and cook when steamed.

Make sure you choose tender chicken for this dish, so the chicken will taste more tender.

The purpose of adding red dates and goji berries when marinating the chicken is to make the chicken taste better and make the steamed chicken taste sweeter.

When marinating the chicken, make sure to add the shiitake mushrooms at the end, not at the same time as the flavor ingredients, otherwise the mushrooms are very salty.

When you make this dish, the chicken should be placed flat on the plate, not piled on top of each other, and the chicken should not be steamed for too long or the flavor of the chicken will deteriorate.

Conclusion

Steamed chicken with mushrooms is a very common dish. This dish has a smooth flavor and the most delicious taste. Moreover, it is easy to make. When making it, learn the above tips. The chicken should be marinated. While marinating, the chicken should be stirred until gelatinous. Mushrooms should be added last and steamed for not too long. As you can see, steamed chicken with mushrooms is both flavorful and tasty.