这一期和大家分享如何蒸出一道又香又滑的香菇蒸鸡 | Mr. Hong Kitchen

Robam产品下单链接
https://my.robamworld.com/where-to-buy/

材料：
鸡排肉2片
一口菇 大约20粒
木耳 大约15片
姜 适量
蒜头适量
油 适量
盐 少许
胡椒粉 少许
蚝油 1/3汤匙
生抽 1汤匙
玉米粉 适量

Ingredients (Diana Aw)
1. Chicken drumsticks 2pcs, debone and cut smaller pieces. Wash and dry
2. Ginger small piece, smashed and slices
3. Garlic 3 cloves, minced
4. Black fungus appropriate amount
5. Mushrooms appropriate amount

Seasoning
1. Salt little
2. Pepper little
3. Oyster sauce 1/3tbsp
4. Light soya sauce 1tbsp
5. Corn starch appropriate amount

Method
1. Blanch the black fungus and set aside
2. Heat wok with oil and fry the ginger till fragrant, then add garlic and continue to fry till golden brown. Set aside
3. Add salt, pepper, oyster sauce and light soya sauce to the chicken and massage for a while. Then add corn starch and mix well
4. Add in mushroom, black fungus and fried garlic and ginger and mix well
5. Cover with cling wrap for 15min
6. Then make a few holes on the cling wrap and steam for 15min. If chicken with bones, need to steam for 18-20min.
7. Garnish with spring onion
8. Serve and enjoy! 💕


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