Cordyceps flowers are available in large and small supermarkets in Guangzhou, probably as common as Hunan people adding a bit of chili pepper to every dish, and they're so cheap that steaming chicken once and buying four or five dollars' worth of cordyceps flowers is enough.

In Cantonese recipes, cordyceps and chicken are natural partners. Cordyceps, like shiitake mushrooms, belongs to the fungus food, and compared with the intensity of shiitake mushrooms, cordyceps is more introspective, and it needs to be heated up together with the chicken in order to appreciate the deliciousness of the cordyceps when eaten, and the flavor won't be as punchy as that of the shiitake mushrooms, and most people can accept its smell.

People who have made chicken by themselves know that chicken tastes like chewy meat if it is steamed too old, so how to do a good job of steaming chicken with Cordyceps flowers in this dish? The following is what I share with you Cordyceps flowers steamed chicken practice, step by step detailed explanation, from the selection of ingredients to seasoning need some tips, the finished product tastes fresh and tender, even the soup at the bottom of the bowl were used to pour rice to eat, together with the next look.

List of ingredients:

Half a chicken from Qingyuan, four red dates, one Cordyceps flower, 2 grams of sugar, one large onion, one piece of ginger, one small onion, 4 grams of cornstarch, 2 tablespoons of soy sauce, 1 tablespoon of oil, 1 tablespoon of cooking wine, 2 grams of salt, 1 tablespoon of cooking oil

Steps to prepare:

The first step is to slice the green onion into small pieces, slice ginger into jujubes and cut into cubes, and soak the Cordyceps flower for 2 minutes to remove the roots. 2 minutes to remove the root.

Marinate chicken pieces: scallion segments, ginger, Cordyceps, salt, cooking wine, soy sauce, oil, sugar, starch, marinate for 20 minutes.

Step 2: Add 1 tablespoon of oil to the marinated chicken, scrub well, lay flat on a plate, cover with heat-resistant plastic wrap and insert some small holes with a toothpick.

Step 3: When the steamer comes to a boil, add the plate and steam over high heat for 15 minutes.

Take out the plate, remove the plastic wrap, sprinkle with chopped green onion and eat.

The color is golden and the chicken is tender and delicious.