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Steamed Chicken With Essence Of Chicken

Yields4 ServingsCook Time30 minsTotal Time30 mins

INGREDIENTS :
 1 tbsp corn starch (to massage chicken)
(A) Marinade chicken
 2 chicken tights , cut into 3-4cm
 3 dried mushrooms, soaked and cut into thick slices
 4 old ginger, julienned
 ½ tsp pepper
 1 tsp light soy sauce
 2 tbsp sesame oil
 70 g essence of chicken
 1 tbsp shao xing wine (omit for halal)
(B)
 10 g wood ear fungus, soaked
 1 tbsp wolfberries
 4 red dates, removed seeds and sliced
For steaming
 800 ml water
Garnish
 70 g essence 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

0 servings

Serving size

Amount per serving
Calories341
% Daily Value *
Total Fat 8.3g11%

Saturated Fat 1.2g6%
Cholesterol 96mg32%
Sodium 3616mg158%
Total Carbohydrate 23.5g9%

Dietary Fiber 3.4g13%
Total Sugars 2.7g
Protein 42.5g
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.