三餸一湯｜荷香冬菇蒸滑雞 Steamed Chicken and Dried Shiitake Mushroom with Lotus Leaf
蘋果日報 2020/12/03 07:00
食譜粵菜雞肉蒸15-30分鐘
荷香冬菇蒸滑雞
材料：
新鮮荷葉 1塊
乾荷葉 1塊
雞 1/2隻
冬菇 8粒
紅棗 4粒
葱 1棵
薑 50克
糖 3茶匙
生抽 1湯匙
蠔油 2湯匙
紹興酒1/2湯匙
生粉 2茶匙
油2茶匙
麻油2茶匙
竹籤 2枝
步驟：
1. 冬菇浸水；葱切段；將30克薑磨成茸再隔出薑汁；將20克薑切絲；紅棗對切、去籽。
2. 雞印乾水分後，加入2茶匙糖、1湯匙蠔油、生抽、紹興酒、薑汁、1茶匙生粉、麻油、1茶匙油，再攪拌均勻。
3. 冬菇去蒂、切件，將糖、蠔油、生粉、油加入至冬菇，攪拌均勻。
4. 將冬菇、葱、薑絲、紅棗，加入雞，攪拌均勻。
5. 將新鮮荷葉、乾荷葉氽水，取出並印乾水分。
6. 將雞放入荷葉，包好，再用竹籤固定，以大火蒸20分鐘。
Steamed Chicken and Dried Shiitake Mushroom with Lotus Leaf
Ingredients:
Fresh lotus leaf 1 slice
Dried lotus leaf 1 slice
Chicken 1/2 pc
Dried shiitake mushroom 8 pcs
Red jujube 4 pcs
Spring onion 1 pc
Ginger 50g
Sugar 3 teaspoons
Soy sauce 1 tablespoon
Oyster sauce 2 tablespoons
Shao xing wine 1/2 tablespoon
Cornstarch 2 teaspoons
Oil 2 teaspoons
Sesame oil 2 teaspoons
Bamboo stick 2 pcs
Steps:
1. Soak dried shiitake mushroom. Cut spring onion into strips. Grate 30g ginger and separate ginger juice. Shred 20g ginger. Cut red jujube into two pieces and deseed.
2. Wipe chicken with kitchen paper, then put in 2 teaspoons sugar, 1 tablespoon oyster sauce, soy sauce, Shao xing wine, ginger juice, 1 teaspoons cornstarch, sesame oil, 1 teaspoon oil and mix well.
3. Remove dried shiitake mushroom stem and cut into pieces, put in sugar, oyster sauce, cornstarch, oil and mix well.
4. Put dried shiitake mushroom, spring onion, shred ginger and red jujube into chicken and mix well.
5. Blanch fresh and dried lotus leaf, then take out and wipe with kitchen paper.
6. Put the chicken into lotus leaf and wrap up, use bamboo stick fix well, steam 20 mins with high heat.
雞件印乾水分後，加醃料拌勻。
冬菇切件，混入糖、蠔油、生粉、油調味。
將冬菇、葱、薑絲、紅棗，與雞件拌勻。
新鮮和乾荷葉先氽水。
將餡料放入荷葉包好，用竹籤固定，大火蒸20分鐘。
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