趣味食譜｜紅棗木耳蒸雞【618期】

更新時間：01:00 2022-04-07 HKT
發佈時間：01:00 2022-04-07 HKT

紅棗木耳蒸雞（2人份）
雞肉吸收調味醬汁及紅棗的精華，入口鮮香滋味，是下飯伴麵的最佳小菜。

材料	Ingredients
雞（切件） 1/4隻	Whole chicken（cut into pieces） 1/4
乾木耳 2塊	Dried wood ear fungus 2 pieces
乾冬菇 3隻	Dried shiitake mushrooms 3 pieces
紅棗 6至8粒	Red dates 6-8 pieces
葱花適量	Chopped spring onion some

雞醃料	Marinade for chicken
生抽 2湯匙	Light soy sauce 2 tbsp
紹興酒 1湯匙	Shaoxing wine 1 tbsp
砂糖 1茶匙	Sugar 1 tsp
麻油 2茶匙	Sesame oil 2 tsp
生粉 1茶匙	Cornstarch 1 tsp
白胡椒粉適量	White pepper powder some

做法 Method

Step 1: 冬菇浸水至軟身。 Soak the dried shiitake mushrooms in water until soft.

Step 2: 木耳浸水至軟身。 Soak the dried wood ear fungus in water until soft.

Step 3: 雞件加醃料拌勻，醃二十至三十分鐘。 Mix the chicken with marinade, marinate for 20-30 minutes.

Step 4: 將紅棗浸水至軟身，去核及切半。 Soak the red dates in water until soft, remove the pit and cut into halves.

Step 5: 冬菇去蒂及切片。 Remove the stems from the shiitake mushrooms and slice.

Step 6: 木耳切塊。 Cut the dried wood ear fungus into pieces.

Step 7: 將雞肉與冬菇、紅棗、木耳拌勻。 Mix the chicken with shiitake mushroom, red date and wood ear fungus.

Step 8: 雞肉混合物鋪在碟上，雞件蒸十五分鐘至熟透，灑上葱花。 Arrange the chicken mixture on a plate and steam the chicken for 15 minutes until done. Sprinkle with chopped spring onion.