"Steaming", that is, steaming, is one of the cooking techniques in China, which is widely used in cooking dishes. This is a cooking method that uses the heat of steam to ripen food. Many dishes we usually eat are steamed, such as steamed fish, steamed meat, egg soup, steamed vegetables, fish heads with chopped peppers, steamed crabs, steamed ribs, braised pork and so on. Compared with other cooking methods such as roasting and frying, steaming can retain the nutrition and original flavor of food, which is relatively healthier and gradually recognized by more people. It should be mentioned that it is best to choose fresh ingredients for steamed vegetables, which are more delicious.
This kind of steamed chicken with mushroom, fungus and day lily is best made of fresh chicken leg meat, which is tender and easy to cook. Dried mushrooms, fungus and daylily need to be soaked in water in advance and cleaned. The chicken leg meat is boneless and cut into large pieces, and then marinated with seasoning for a period of time, which can make the chicken more delicious. Steamed, the mushrooms, fungus and daylily underneath are all soup, oil and taste of chicken leg meat, which is simply fresh. At the same time, the chicken leg meat has no greasy feeling, and it is tender and delicious.
1. Dried mushrooms, auricularia auricula and daylily need to be soaked in clear water in advance and cleaned. Mushrooms need to be cut into thick shreds, auricularia need to be torn into small pieces for use, and 3 pieces of ginger need to be shredded.
2. Select 3 fresh drumsticks and clean them.
3, boneless chicken leg meat, cut into small pieces of 3 cm square, add 2 tablespoons of cooking oil, 3 grams of salt, 2 tablespoons of soy sauce, a little sugar, 1 tablespoon of abalone juice or oyster sauce, 3 tablespoons of starch, and more ginger to marinate for 20 minutes.
4. Put shredded mushrooms, fungus and daylily into a steamer (it is best to use a container with fast heat conduction, I use a small stainless steel plate), add a little edible salt and a proper amount of sesame oil and mix well.
5. Put the marinated chicken leg meat on the surface of mushrooms, fungus and day lily. Cover the surface of the steaming plate with another plate to prevent water vapor from flowing into the plate during steaming and affecting the umami flavor of the chicken.
6. Put the steamer in a steamer and steam for 30 minutes on medium heat.
7.30 minutes later, a plate of fresh, tender, fragrant and smooth steamed chicken can be steamed on the table, delicious!