【三餸一湯】金針雲耳紅棗蒸雞

蘋果日報 2020/06/10 07:00

食譜蔬菜雞肉蒸15-30分鐘
    材料：
    雞件 1/2隻
    金針 20支
    雲耳 8隻
    紅棗 8粒
    薑 10克
    生抽 1湯匙
    糖 2茶匙
    鹽 1茶匙
    米酒 1茶匙
    生粉 1湯匙

    步驟：
    1.金針浸軟後榨乾水分並剪走根部；雲耳、紅棗浸水，紅棗去籽。
    2.雞件洗淨並印乾水分，將生抽、糖、鹽、生粉及米酒加入雞件，醃15分鐘。
    3.將雞件擺上碟，加入金針、雲耳、紅棗。
    4.以大火蒸20分鐘。

    Steamed Chicken with Daylily Flower, Wood Ear and Red Jujube
    Ingredients:
    Chicken 1/2 pc
    Daylily flower 20 pcs
    Wood ear 8 pcs
    Red jujube 8 pcs
    Ginger 10g
    Soy sauce 1 tablespoon
    Sugar 2 teaspoons
    Salt 1 teaspoon
    Rice wine 1 teaspoon
    Cornstarch 1 tablespoon

    Steps:
    1.Soak daylily flower, squeeze water and cut root, soak wood ear and red jujube, deseed red jujube.
    2.Wash chicken and wipe with kitchen paper, put soy sauce, sugar, salt, cornstarch and rice wine into chicken, marinate 15 mins.
    3.Put chicken on the plate, put in daylily flower, wood ear and red jujube.
    4.Steam 20 mins with high heat.
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    剪開紅棗，挑去棗核。
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    雞件洗淨，印乾水分後醃味。
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    把金針、雲耳和紅棗放上雞件中。
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    放上架，用大火隔水蒸20分鐘。