3dried mushrooms, soaked and cut into thick slices
4old ginger, julienned
½tsppepper
1tsplight soy sauce
2tbspsesame oil
70gessence of chicken
1tbspshao xing wine (omit for halal)
(B)
10gwood ear fungus, soaked
1tbspwolfberries
4red dates, removed seeds and sliced
For steaming
800mlwater
Garnish
70gessence of chicken
coriander leaves
PREPARATIONS :
1
- Cut the chicken into 3-4cm
- Massage the chicken with corn flour and wash with running tap water.
- Mix with marinade ingredients and coat the chicken and mushrooms. Marinade for 3-4 hours or overnight.
2
- Place the wood ea fungus onto the dish and add the marinated chicken over the fungus.
- Spread the red dates and wolf berries on the chicken.
-Then put the dish on the large steamer.
COOKING METHODS :
3
- Add 800 ml water into mixing jar and stack on steamer on the lid cover to steam the chicken.
- Select preset mode R- “STEAM “ Auto Settings Timer : 30 Minutes / Temperature: 120°C
4
- Remove the dish from the steamer, and add in chicken essence.
5
- Garnish with coriander and serve.
Nutrition Facts
4 servings
Serving size
Amount per serving
Calories341
% Daily Value *
Total Fat8.3g11%
Saturated Fat 1.2g6%
Cholesterol96mg32%
Sodium3616mg158%
Total Carbohydrate23.5g9%
Dietary Fiber 3.4g13%
Total Sugars 2.7g
Protein42.5g
Calcium 4mg1%
Iron 25mg139%
Potassium 646mg14%
Vitamin D 324mcg1620%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
INGREDIENTS :
1tbspcorn starch (to massage chicken)
(A) Marinade chicken
2chicken tights , cut into 3-4cm
3dried mushrooms, soaked and cut into thick slices
4old ginger, julienned
½tsppepper
1tsplight soy sauce
2tbspsesame oil
70gessence of chicken
1tbspshao xing wine (omit for halal)
(B)
10gwood ear fungus, soaked
1tbspwolfberries
4red dates, removed seeds and sliced
For steaming
800mlwater
Garnish
70gessence of chicken
coriander leaves
Directions
PREPARATIONS :
1
- Cut the chicken into 3-4cm
- Massage the chicken with corn flour and wash with running tap water.
- Mix with marinade ingredients and coat the chicken and mushrooms. Marinade for 3-4 hours or overnight.
2
- Place the wood ea fungus onto the dish and add the marinated chicken over the fungus.
- Spread the red dates and wolf berries on the chicken.
-Then put the dish on the large steamer.
COOKING METHODS :
3
- Add 800 ml water into mixing jar and stack on steamer on the lid cover to steam the chicken.
- Select preset mode R- “STEAM “ Auto Settings Timer : 30 Minutes / Temperature: 120°C
4
- Remove the dish from the steamer, and add in chicken essence.
AuthorLe-ThermiqueCategoryMain DishesDifficultyBeginner
