The classic Cantonese dish "steamed smooth chicken with mushrooms", without frying without stewing, the original flavor, fresh and tender

Chicken has always been a relatively common meat on our table, the chicken is also a variety of methods of production, not only can be fried and eaten can also be eaten stewed, cold chicken is also very tasty, the most important thing is to eat chicken without worrying about the problem of fat, so many friends will be particularly fond of eating chicken, so many friends will be very good. The most important thing is to eat chicken without worrying about the problem of obesity, so a lot of friends will especially like to eat chicken.

The best match for chicken should be ''mushroom'', very often we will choose the mushroom as a match when we fry chicken, and often use the mushroom when we stew chicken or chicken soup, today I want to recommend this dish is also made of chicken and mushroom, but instead of using the normal frying and stewing practice, I chose a kind of ''steaming'' practice.

''Mushroom steamed slippery chicken'' is a classic Cantonese cuisine, in the production of the time because there is no frying and stewing steps, so the cooking oil used is relatively small, less oil is healthier, and the production is particularly simple, even if it is rare to cook friends of this dish can be simple to complete the production of the dish, but also the best preserved the chicken and mushrooms of the original flavor of the original juices, fresh, tender and slippery with a unique It's a very tasty dish that will give you a big appetite and is a very good meal.

Steamed Chicken with Shiitake Mushrooms

Required Ingredients: 2 chicken thighs, mushrooms, ginger, half a spoonful of cooking wine, 2 millet chili, 1 spoonful of soy sauce, half a spoonful of dark soy sauce, salt, cornstarch, green onions

Methods:

Practice:

The best way to make the best use of the chicken is to make sure that the chicken has the best flavor.

First, prepare the chicken thighs and mushrooms and then wash them. The mushrooms can be fresh or dried, and the dried mushrooms need to be soaked in water before use.

Place the chicken thighs on the counter, and use a knife to make a circle on the top of the thighs, and then cut downward to easily lift the bones inside the thighs. Remove all the bones from both legs and set aside.

Cut the chicken thighs into chunks after removing the bones and washing off the blood, and set aside in a bowl.

Cut the mushrooms into thick slices and set aside.

Put the chicken into a deeper container and add half a tablespoon of cooking wine, half a tablespoon of soy sauce, a pinch of salt and a little cornstarch, and then cut up 3 to 4 slices of ginger and put them in a bowl, mix well and marinate for 20 minutes or so, and then turn a few times during the marinating time.

After the chicken is marinated, cut up the sliced mushrooms and put them into the pot, and add a little bit of millet chili, or leave them out if you can't eat spicy food.

And then add the appropriate amount of water to the pot and bring it to a boil, put the marinated chicken and mushrooms into the pot, and steam for about 15 minutes.

The steaming time should be adjusted appropriately, and when the chicken is steamed, you can take it out, and after steaming, sprinkle a small amount of chopped green onion on the pot.