小菜
由 CookWhatHK0 次收藏
雞件以生抽、蠔油、麻油醃過,鋪上浸發冬菇及蟲草花蒸至滑嫩鮮香。
雞洗淨後斬件,依次加入薑絲、蒜頭、生抽、蠔油、鹽、味精、胡椒粉、麻油、菜油醃十五分鐘。
Wash the chicken and chop it into pieces, then marinate for fifteen minutes with shredded ginger, garlic, light soy sauce, oyster sauce, salt, MSG, white pepper, sesame oil and vegetable oil in turn.
加入一茶匙生粉鎖住水分,保持雞肉滑嫩。
Add a teaspoon of cornstarch to lock in moisture and keep the chicken tender.
放入預先浸發好的冬菇（提前半小時）及蟲草花（提前十分鐘）。
Add the shiitake mushrooms soaked in advance (half an hour ahead) and the cordyceps flowers (ten minutes ahead).
水滾後放入,中火蒸十五分鐘。
Once the water boils, put it in and steam over medium heat for fifteen minutes.
加少少青蔥,開吃。
Add some spring onion and dig in.
