How to Make Steamed Chicken with Mushrooms

Cuisines and functions:Home-style dishes Family cookbook
MushroomsSteaming Chicken ingredients: Main ingredient: half a plump chicken (about 500 grams);Ingredients: mushrooms (30 grams);
Seasonings: Shaoxing wine (25 grams)Fine salt 6 grams Soy sauce 15 grams Monosodium glutamate 1 gram Sugar 12 grams, cooked Pork fat 20 grams Water starch (6 grams) Scallions 7 grams fresh Ginger
10 grams Sichuan pepper powder Preparation method of steamed chicken with mushrooms:
Clean the stems from the mushrooms and wash them. Cut the chicken into chunks about 4 cm long. Cut the scallions into sections, and ginger peel off and slice into pieces.
2）Place the chicken in a dish, add the mushrooms, scallions, ginger, Shaoxing wine, soy sauce, fine salt, sugar, monosodium glutamate, pork fat, Sichuan pepper powder, water starch, mix well, steam over high heat until cooked, remove the scallions and ginger, then serve. Characteristics of steamed chicken with mushrooms: tender chicken meat, fragrant mushrooms, slightly salty and sweet taste.
Key points for preparing steamed chicken with mushrooms:



Use plump chickens for best results; use high heat to steam until cooked through.
Replace the mushrooms with winter mushrooms, mouth-watering mushrooms, or plain mushrooms if desired.Types of mushrooms Mushroom aliases include: mushroom fungus, grass fungus, meat fungus, fresh mushroom, dried mushroom, mushroom fungus, white mushroom, Mongolian mushroom, etc., belonging to the umbelliform fungi family.
During the Warring States and Qin dynasties, people recognized the growth environment of mushrooms and began eating them in large quantities. After the Han dynasty, the consumption of edible fungi increased.shiitake mushrooms,maitake mushrooms,button mushrooms can all be used.
The types of mushrooms
[page]The types of mushrooms[/page]
mushrooms are also known as mo gu, mas gu, meat fungi, fresh mushrooms, dried mushrooms, mushroom fungi, white mushrooms, Mongolian mushrooms, etc. They belong to the umbrella plant family. During the Warring States and Qin dynasties, people already recognized the growing environment of mushrooms and began to use them extensively as food. After the Han dynasty, eating mushrooms became more widespread.