星島日報

【趣味食譜】金針雲耳蒸雞

2021-04-06 07:00

傳統的蒸雞菜式,做法簡易,想入口啖啖肉,可改用雞腿肉入饌。

材料 Ingredients
雞 1/2隻 Chicken 1/2 pieces
金針 10克 Lily bulbs 10g
雲耳 10克 Cloud ear fungus 10g
冬菇 2隻 Shiitake mushrooms 2 pieces
薑絲 適量 Shredded ginger some
葱粒 適量 Chopped spring onion some

 

雞醃料 Marinade for chicken
老抽 1茶匙 Dark soy sauce 1 tsp
生抽 2湯匙 Light soy sauce 2 tbsp
生粉 2湯匙 Cornstarch 2 tbsp
糖 1湯匙 Sugar 1 tbsp

做法 Method 

Step 1:雞斬件、洗淨及瀝乾,加入醃料醃一小時。Chop the chicken into pieces, then rinse and drain well. Marinate for an hour.

Step 2:冬菇、金針及雲耳分別浸水至軟身。Soak the shiitake mushrooms, lily bulbs and cloud ear fungus in water separately until soft.

Step 3:金針切去頭尾。Cut off the both ends of the lily bulbs.

Step 4:雲耳剪去較硬部分。Cut away the harder part of the cloud ear fungus.

Step 5:冬菇去蒂及切成厚片。Remove the stem of the shiitake mushrooms, then cut into thick slices.

Step 6:將冬菇、雲耳、金針與雞件撈勻。Mix the chicken pieces with the shiitake mushroom, cloud ear fungus and lily bulbs.

Step 7:加入薑絲撈勻。Add the shredded ginger and mix well.

Step 8:將所有材料鋪在蒸碟上,蒸十二分鐘,灑上葱粒。Place all ingredients on a steam dish. Steam for 12 minutes. Sprinkle with chopped spring onion.

小貼士 Tips

雪藏雞沖水五分鐘,可減低雪味。Rinse the frozen chicken for 5 minutes under running water to remove the freezing taste.

 

文:Winnie 圖:星島圖片庫

Winnie因工作應酬吃盡大小高級食肆,惟珍饈百味過後,開始追求最純粹的食材原味。作品包括個人網站《雲妮煮事》及著作《上班族的潮食》。

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