【三餸一湯】松茸蟲草花蒸雞

蘋果日報 2020/06/12 07:00

食譜雞肉蒸15-30分鐘
    材料：
    雞 1/2隻
    松茸 10克
    蟲草花 20克
    生抽 2茶匙
    蠔油 1湯匙
    糖 1茶匙
    紹興酒 1湯匙
    生粉 1茶匙

    步驟：
    1.松茸、蟲草花浸水；將松茸切開，再次洗淨及榨出水分。
    2.雞件洗淨後，加入生抽、蠔油、糖、紹興酒、生粉。
    3.將雞件放上碟，加入松茸及蟲草花。
    4.大火蒸20分鐘。

    Steamed Chicken with Matsutake Mushroom and Cordyceps Flower
    Ingredients:
    Chicken 1/2 pc
    Matsutake mushroom 10g
    Cordyceps flower 20g
    Soy sauce 2 teaspoons
    Oyster sauce 1 tablespoon
    Sugar 1 teaspoon
    Shao Xing wine 1 tablespoon
    Cornstarch 1 teaspoon

    Steps:
    1.Soak matsutake mushroom and cordyceps flower, cut matsutake mushroom into pieces and wash again, squeeze out matsutake mushroom water.
    2.Wash chicken, Put in soy sauce, oyster sauce, sugar, Shao Xing wine and cornstarch.
    3.Put chicken on the plate, put in matsutake mushroom and cordyceps flower.
    4.Steam 20 mins with high heat.
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    松茸先浸水，待軟身才切開，再次洗淨及榨乾水。
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    雞切件洗淨，加醃料拌勻。
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    雞件先鋪上碟，松茸及蟲草花平均放上面。
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    放入蒸爐，開大火隔水蒸20分鐘。