香菇蒸雞 Steam Chicken with Mushroom

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一個人的晚餐,不管是吃或煮,有時還真折騰。所謂折騰,最難拿捏的便是份量。出外用餐的話,不小心吃太多又會過撐。一個人在家煮嘛,太少又不成事。出國前,躲在廚房蹲在冰箱前整理了一個早上。王子我有個怪癖,不喜歡空蕩蕩的冰箱,總覺得這樣很沒安全感,所以冰箱總是塞得滿滿的。

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整理途中,想起幾天前在餐廳吃到的一道蒸雞,於是將冷凍庫裡的雞腿取出退冰。然後,再把香菇泡水,再以簡單的調味醃製,入鍋與香和菇金針菇一起蒸至熟。另一邊廂,將水燒開,下麺煮熟。拌麺配蒸雞,不失為一個人,不多又不少的豐富午餐。

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材料:

雞腿 3只
香菇2朵 (泡發,切片)
金針菇 1包
枸杞 1大匙

調味料:

薑 1寸”(切絲)
玉米粉 1茶匙
蠔油 1大匙
醬油 2大匙
料酒 4大匙
麻油 1茶匙
鹽 1/4 茶匙
胡椒粉1/4 茶匙

做法:

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1. 将雞和調味料拌勻,醃製30分鐘。

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2. 將金針菇鋪在盤底,再將雞肉鋪上。

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3. 撒上香菇和枸杞。

4. 入鍋,大火蒸約15分鐘至熟即可。

Ingredients:

3 Drumsticks
2 Dried mushrooms (soak in water, sliced)
1pack Enoki mushroom
1tbsp Wolfberries

Seasoning:

1″ Ginger
1tsp Corn flour
1tbsp Oyster sauce
2tbsp Soy sauce
4tbsp Cooking wine
1tsp Sesame oil
1/4tsp Salt
1/4tsp Pepper

Procedure:

1. Mix well chicken with seasoning, marinate for 30minutes.
2. Place enoki mushroom on the plate and put marinated chicken in.
3. Sprinkle mushroom and wolfberries on top.
4. Steam the chicken over high heat for 15minutes or till cook.

中華料理 Oriental cuisine:http://squallcuisine.com/?cat=57

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