栗子花雕焖鸡 Braised Chicken with Chestnut and Chinese Wine
June 28, 2024四宝糖水 4 Herbs Dessert Soup
June 21, 2024
南乳薑蓉蒸雞
Steamed Chicken with Red Fermented Bean curd and Ginger Puree
Ingredients 材料:
3 Half a Village Chicken
2 Red Fermented Bean Curds and paste
50g Blended Ginger
1 nos Shiitake Mushroom
30g Rehydrated Edible Tree Fungus
Some Coriander
Some Potato Starch
1 Tsp Chek Hup Diamond Rock Sugar
1 Tbsp Chinese Wine菜雞 – 半隻（切塊)
南乳+南乳汁 – 2粒
姜蓉 – 50克
冬菇 – 1粒 （切塊)
木耳（泡發） - 30克
芫西 – 適量
生粉 – 適量
澤合冰糖花 – 1茶匙
花雕酒 – 1湯匙
Method 步骤:
Mix the red fermented bean curd, blended ginger, chinese wine and diamond rock sugar evenly, then add the chicken, mushroom to marinate.
把南乳，薑蓉，酒，冰糖花混合均勻后加入雞塊，冬菇，醃製。
Spread the chicken on a plate, place it into steamer and steam with high heat until the vapor come out. Turn to medium-low heat to steam for 18 minutes. At last topping with coriander.
把雞塊排在盤子上然後放入蒸籠里大火蒸至冒出水蒸氣后轉中小火蒸18分鐘。最後放上芫西即可。
