Cooking steps:
1. After washing Cordyceps sinensis, soak it in warm water for about 10 minutes. Red dates are pitted, ginger is peeled and shredded, and shallots are cut into chopped green onion.
2. Cut the chicken into chicken pieces with uniform size, then wash the cut chicken pieces and control the water for later use. But when I buy it, I usually ask my boss to cut it for me, which is more convenient. )
3. Put the dried chicken in a large bowl, add a little cooking oil and mix well, then add a little sugar and starch and mix well, then add shredded ginger, cooking wine, steamed fish soy sauce, white pepper and salt and continue to mix well, and then marinate for about half an hour; At the last 10 minute of curing the chicken, add red dates (core removed), Lycium barbarum, most of Cordyceps sinensis flowers and chicken and stir well.
4. Then put the marinated chicken on the plate, spread the chicken evenly on the plate, put all the chicken in the basin, and put the rest of the Chinese caterpillar fungus flowers on it as an ornament.
5. Put a proper amount of water into the pot. After boiling water on high fire, put the plate with chicken on the steamer, steam for about 12 minutes on high fire, and then turn off the fire and continue stewing for 5 minutes.
6. Sprinkle chopped green onion after cooking and burn a little hot oil in a small pot. After the oil smokes, pour the hot oil on the chopped green onion while it is hot.
1, don't pay too much attention to the taste when pickling, lest it is too salty to remedy. If you feel that the taste is not enough when cooking, you can pour some steamed fish and soy sauce.
2. When steaming chicken, steam for 12 minutes and then turn off the fire for 5 minutes. This method is the key to delicious food! Can ensure that the chicken is fully cooked, the meat quality will not be old, and even the chicken breast will not feel firewood.
3. The most important thing to make a light dish is that the ingredients are good enough and fresh enough. If you are a chicken, try to choose a local chicken. Ground chickens have long feeding time, large amount of exercise, smoother meat quality and richer collagen in chicken skin. Best for steamed chicken or boiled chicken.