做这菜用普通常见的香菇就好, 短时间就能蒸得滑嫩。香菇以温水，糖和粟粉浸泡，大概30分钟就能泡软了，香菇也更软嫩。配与腌制过的鸡腿肉，大火蒸15分钟，滑嫩多汁香菇蒸鸡就做好啦！ 分量：2 - 3人份 准备时间：15分钟 煮时：25分钟 材料A： 1只 大鸡腿 （去骨切块） 1茶匙 蚝油 1茶匙 酱油 ½ 茶匙 盐 材料B： 4粒 香菇 1 段/30克 幼姜（去衣切丝） 1汤匙 花雕酒 1茶匙 粟粉 准备功夫： 1. 准备1碗温水，加入1汤匙的糖和1茶匙粟粉*，拌匀，加入香菇，泡30分钟/至香菇变软。把香菇洗净，切小块去水待用 2. 把材料A拌匀，腌制20分钟 煮法： 1. 把材料A和材料B拌匀，放入含有滚水的蒸笼 2. 盖上，大火蒸15分钟 3. 起盖出锅，趁热享用 *小提示： 1.以温水，糖和粟粉浸泡干香菇，口感会更滑嫩
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Steamed Chicken with Shiitake Mushroom 香菇蒸滑鸡
Course: MainCuisine: ChineseServings
2
servingsPrep time
15
minutesCooking time
20
minutesThis dish will be delicious if you make the chicken and mushroom smooth and tender!
Ingredients
- Ingredients A
1 pc big boneless drumstick (diced)
1 tsp oyster sauce
1 tsp soy sauce
½ tsp salt
- Ingredients B
4 pc shiitake mushroom
30 g ginger (slice it with skin peeled)
1 tbsp shaoxing wine
1 tsp cornstarch
Instructions
- Preparations
- Prepare a bowl of warm water, add 1 tbsp sugar, 1 tsp cornstarch* and mix well, add mushroom, soak for 30 minutes until softened, wash the mushroom, drain, dice and set aside
- Mix well Ingredients A, marinate for 20 minutes
- Steps
- Mix well all Ingredients A and B, place them into a steamer
- Cover with a lid, steam with high heat for 15 minutes
- Lift the lid and retrieve, it’s done!
Recipe Video
Notes
- Use warm water, sugar and cornstarch to soak the mushroom so that it will be smooth and tender
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