1 whole chicken thigh, 5 dried shiitake mushrooms (soaked one night in advance), green onion, ginger and garlic
Methods
1, chicken thighs boneless and cut into pieces (if you're afraid of the trouble, you can buy chicken breasts and cut them into pieces, but they are definitely not as good as chicken thighs), add soy sauce, oyster sauce, salt, rice wine, sugar, white pepper, pepper, corn starch, ginger and garlic, and marinate in the refrigerator. Marinate in the refrigerator for half an hour or more. If you have time, marinate overnight for better flavor.
2, hot pan hot oil, marinated chicken thighs into the stir-fry
3, soaked mushrooms with a cross knife cut into pieces, squeeze out the water; chicken thighs stir-fried until brown when poured into the mushrooms and stir-fry for 1 minute
4, stir-fried mushrooms and chicken thighs into a bowl, put into a steamer pot of water boiling water steamed for 15-20 minutes (said that there is no steamer can only be used in the bottom of the rice cooker pads a small bowl of very depressed! (I'm not sure if you've ever had to use a small bowl underneath a rice cooker, but it's very frustrating); sprinkle chopped scallions on top before removing from the pot and you're ready to go
Small Tips
1. So MSG, you see without you we
also eat very fragrant! Haha~ And after steaming, a thick broth will appear, so it's refreshing to soak rice in it and eat it!
2, mushrooms and chicken thighs can be steamed without frying, you can also just fry the pan and start eating. The reason why so simple for complexity
is because the taste of fried and then steamed is definitely much more delicious than single fried or steamed much, much more ~ ~ ~ hahaha
3, Hunan drop children if you really think it is too light, please add chili powder or Lao Ganma in the marinade
It!
4, it is highly recommended that you use chicken thighs rather than chicken breasts, really afraid of the trouble of picking the bones with the bones together with the steam, but never
remember to chicken thighs on the surface of the cut flower knife to marinate in the flavor.