【趣味食譜】金針雲耳蒸雞
發佈時間：07:00 2021-04-06
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.
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