There is no doubt that steaming vegetables has unparalleled advantages in energy saving, but its nutritional value is also very attractive. During the cooking process, steamed vegetables are usually placed in a sealed environment and in direct contact with steam. Because the heating time is relatively short, the moisture of the dishes will not be lost in large quantities, so it can retain the original appearance, juice and flavor of the dishes to the greatest extent, while locking in the moisture and nutrients of the ingredients.
Besides, steamed vegetables have a delicious taste, a bright color, and a moderate texture. They often have health benefits such as nourishing the skin and enhancing the nutrition. Therefore, people who advocate “low-carbon living” and pursue health should not ignore the unique charm of steaming. For modern people who have a fast-paced life and a lot of work pressure, steamed vegetables can use water to conduct heat, balance the yin and yang, and have a significant effect on relieving the heat and protecting the spleen and stomach.
The first time I tasted Zhen Gongfu, I was puzzled by its logo. Why would a fast food restaurant use Bruce Lee’s image as its main selling point? However, after trying the original steamed chicken in a clay pot, I was completely impressed by the skill of steaming. The chicken was so tender and delicious. So, I went home and followed the same recipe, sometimes changing the ingredients, and enjoyed the fresh and original flavor.
When making steamed chicken, I suggest choosing young chicken or chicken legs to ensure the meat is tender and juicy. You can mix and match the ingredients as you like, such as herbs, mountain delicacies, dried goods, etc. During the steaming process, the flavor and nutrients of the ingredients are almost completely preserved. The steamed chicken is smooth and delicate, with golden juice slowly flowing out. Before you even taste it, the tempting aroma and steam have already hit your face, making you intoxicated. Take a bite, the chicken is tender and juicy, the chicken soup is fresh and sweet, the rich taste lingers on your tongue for a long time, leaving a lasting aftertaste.
As the cold winter approaches, the temperature gradually drops. At this time, a bowl of steaming, fragrant steamed chicken can not only dispel the cold, but also boost your immunity, bringing nutrition and health to yourself and your family.
Steamed Chicken with Mushroom and Fungus：
Ingredients:
Side ingredients: 10g shredded ginger, 1 green onion.
Seasonings: 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 2 tablespoons of oyster sauce, 1 teaspoon of fine sugar, 1 teaspoon of salt, 2 teaspoons of corn starch, 4 tablespoons of water.
Steps:
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Soak the wood ear fungus in cold water until soft, rinse well (the method of washing wood ear fungus is here), soak and rinse the shiitake mushrooms;
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Take a clean bowl, add the cooking wine, soy sauce and oyster sauce, then add the sugar and salt;
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Add the corn starch and water, stir well to make the sauce and set aside;
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Cut the chicken into cubes, put them in a bowl, sprinkle with shredded ginger;
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Pour in the prepared sauce, marinate for 15 minutes;
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Cut the shiitake mushrooms and wood ear fungus into shreds, sprinkle them on the marinated chicken, put them in a steamer, and steam for 15 minutes after the water boils.
Tips for cooking:
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Cut the chicken into cubes and marinate it, which can make the meat more flavorful and shorten the steaming time;
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Soak the shiitake mushrooms and wood ear fungus in cold water in advance, which can keep the chewy texture;
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Add a little sesame oil to the sauce, which can make the chicken more fragrant;
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Sprinkle a little white sesame seeds before eating, which can enhance the flavor;
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When steaming the chicken, it will produce the original juice, so it is better to choose a deeper container to avoid the juice overflowing.
This is a very nutritious and delicious Chinese dish, I hope you like it.👍