AuthorLe-ThermiqueCategoryMain DishesDifficultyBeginner- 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.
- 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.
- 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
- Remove the dish from the steamer, and add in chicken essence.
- Garnish with coriander and serve.
Servings 4
- Amount Per Serving
- Calories 341
- % Daily Value *
- Total Fat 8.3g13%
- Saturated Fat 1.2g6%
- Cholesterol 96mg32%
- Sodium 3616mg151%
- Potassium 646mg19%
- Total Carbohydrate 23.5g8%
- Dietary Fiber 3.4g14%
- Sugars 2.7g
- Protein 42.5g85%
- Calcium 4%
- Iron 25%
- Vitamin D 324%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
- 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.
- 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.
- 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
- Remove the dish from the steamer, and add in chicken essence.
- Garnish with coriander and serve.