蒸鸡

达令很喜欢蒸鸡。上网抄了两个食谱。

Steamed fermented soy bean chicken

(souce: originated by Sonia aka Nasi Lemak Lover)

400g debone chicken drumstick meat, cut into small bite size

Marinate seasonings:-

1tbsp tauchu /fermented soy bean

1tsp light soy sauce

1/2tsp salt

1tsp sugar

A dash of pepper

1tsp Chinese cooking wine, optional

1tbsp tapioca starch/ corn starch

2tbsp water

1tbsp chopped garlic

1tbsp shredded ginger

1 fresh red chili, chopped [这个我没有放，结果颜色就逊色多了！]

1 sprig spring onion, chopped

Method

1. Mix chicken meat with marinate seasonings in a steaming plate, marinate for 1hour or more.

2. Add water and tapioca starch, chopped garlic and shredded ginger and mix well with marinated chicken.

3. Add half of the red chili and spring onion, and mix well with chicken.

4. Steam over high flame for about 8mins or till cooked.

5. Garnish with the other half red chili and spring onion.

6. Serve hot with steamed rice.[我配普通白饭而已]

鸡肉的底部我铺上了一层包菜。很鲜甜，很美味。大家不妨也试一试 ^^

原食谱来自：简易食谱

金針雲耳蒸雞【媽媽的菜】 Steamed Chicken with Cloud Ears and Lily Buds

材料:[我用食谱的1/2份而已]

走地雞（free-range chicken） 半隻 約580克 [我用农场鸡肉]

金針 15克

雲耳 10克 [我用黑木耳]

去核紅棗 10粒

冬菇 1至2隻 [我没放]

薑絲酌量

蔥粒酌量

醃料:

生抽（醬油） 3茶匙

老抽 ½茶匙

蠔油 1湯匙

紹酒 1茶匙

粟粉（玉米粉） 1茶匙

糖 1茶匙

鹽 1/4茶匙

胡椒粉少許

麻油少許

做法:

先把雞洗淨，瀝乾水份，斬件。用醃料拌勻，醃約 20分鐘，備用。

金針，雲耳，紅棗和冬菇分別用水浸軟。金針和雲耳用滾水煮約 2分鐘。撈起瀝乾水份。切去雲耳底部硬塊。冬菇切粗絲。跟薑絲一同加入雞件拌勻。

用大火，隔水蒸約 20分鐘，或直至熟透（雞沒血水即熟透）。灑下蔥粒，趁熱供食。