金針雲耳蒸滑雞 Steamed Chicken With Dried Lily Bud And Cloud Ear Fungus

🟢材料：
雞 1 隻
金針15 克
雲耳 15 克
薑 1 塊
紅蔥頭 2 粒
蒜頭 2 粒
生抽 1 茶匙
鹽 1 茶匙
蠔油 1 茶匙
糖 2 茶匙
紹酒 1 湯匙
胡椒粉 少許
生粉/澱粉 1 湯匙
油 1 湯匙

🟢做法：
1️⃣ 金針和雲耳泡軟，洗淨後瀝乾水份。
2️⃣ 雞肉去骨（不去骨也可以）切件，加入紅蔥頭、薑絲、蒜蓉，生抽、鹽、蠔油、糖、紹酒、胡椒粉拌勻，再加入生粉和油拌勻，醃半小時。
3️⃣ 把金針和雲耳加少許油和鹽拌勻，再與雞肉拌勻，後放入蒸盤。
4️⃣ 大火蒸 15 分鐘（如雞肉沒有重疊蒸 12 分鐘）。
5️⃣ 蒸好後撒上蔥花即可享用。

🟢Ingredients:
Chicken - 1 whole
Dried Lily Bud - 15g
Black Fungus (Cloud Ear Mushroom) - 15g
Ginger - 1 piece
Shallots - 2 bulbs
Garlic - 2 cloves
Light Soy Sauce - 1 teaspoon
Salt - 1 teaspoon
Oyster Sauce - 1 teaspoon
Sugar - 2 teaspoons
Shaoxing Wine - 1 tablespoon
White Pepper Powder - a pinch
Cornstarch - 1 tablespoon
Oil - 1 tablespoon

🟢Cooking Directions:
1️⃣ Soak the dried lily bud and black fungus until soft, then wash and drain.
2️⃣ Cut the chicken meat into pieces, bone-in or boneless. Add shallots, ginger, minced garlic, soy sauce, salt, oyster sauce, sugar, Shaoxing wine, and white pepper powder. Mix well. Then add cornstarch and oil, mix until coated evenly. Marinate for half an hour.
3️⃣ Mix the dried lily buds and black fungus with a little oil and salt. Then combine them with the marinated chicken meat, ensuring they are well mixed. Transfer the mixture to a steaming dish.
4️⃣ Steam over high heat for 15 minutes (or 12 minutes if the chicken pieces are not overlapping).
5️⃣ Sprinkle with chopped spring onions and serve.

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