金針雲耳蒸雞做法 Steamed Chicken with Black Fungus & Dried Lily Buds Easy Chinese Recipe

In this video we would like to share with you on how to make Steamed Chicken with Black Fungus & Dried Lily Buds, a healthy and perfect Chinese recipe for summer

這一集我們想分享我們喜歡的金針雲耳蒸雞做法 健康又簡易 希望你們也喜歡

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CHAPTERS:

00:00 Intro
00:23 步驟一 Step 1 : 處理食材 Preparation Pt.1
00:48 步驟二 Step 2 : 腌制 Marination
01:30 步驟三 Step 3 : 处理其他食材
02:15 步驟四 Step 4 : 蒸 Steaming

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食譜/RECIPE:

Ingredients
1. 3x drumstick, cut into bite size
2. 2x mushroom
3. 5x Red Dates/ jujube
4. 15g Dried Lily Buds
5. 15g Black Fungus
6. 20g Ginger
7. Spring onion (Appropriate)

Marinating sauce
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp ShaoXing wine
1 tbsp cornflour
1 tbsp sesame oil
2 tsp sugar
Appropriate ground pepper


Preparation
1. Slice ginger
2. Mushroom soak in water for 10 hours. Clean and cut into strips
3. Drumstick cut into bite size. Add in sliced ginger, mushroom strip, and marinating sauce. Mix well and set aside for half an hour.
4. Soak dried lily buds until softened. Clean and tie into a knot
5. Soak black fungus until softened. Clean and cut off the hard stems.
6. Red dates cut half and remove the seeds

Instructions
1. Mix together all the ingredients. Steam over medium heat for 20 minutes, or until the chicken is fully cooked.
2. Garnish spring onion. Serve hot.


材料
1. 3x 鸡腿切塊
2. 2x香菇
3. 5x 紅棗
4. 15g 金針
5. 15g 黑木耳
6. 20g 姜
7. 适量青葱

調味料
2 tbsp 醬油
1 tbsp 蠔油
1 tbsp 紹興酒
1 tbsp 木薯粉
1 tbsp 芝麻油
2 tsp 糖
適量 胡椒粉

處理
1. 姜切絲
2. 香菇浸泡10小時至软，洗净切成小块
3. 鸡腿切塊。加入冬菇和姜絲，調味料匀腌制半小时。
4. 金针浸泡至软，打結
5. 黑木耳浸泡至软，去掉硬根和蒂
6. 紅棗取核切開一半

煮法
1. 将所有材料放于浅的碟中，然后用猛火蒸约20分钟至鸡全熟
2. 撒上葱花，趁热食用

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Music:
This Feeling by Atch
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