【趣味食谱】金针云耳蒸鸡
发布时间：07:00 2021-04-06 HKT
传统的蒸鸡菜式，做法简易，想入口啖啖肉，可改用鸡腿肉入馔。
| 材料 | Ingredients |
| 鸡 1/2只 | Chicken 1/2 pieces |
| 金针 10克 | Lily bulbs 10g |
| 云耳 10克 | Cloud ear fungus 10g |
| 冬菇 2只 | Shiitake mushrooms 2 pieces |
| 姜丝 适量 | Shredded ginger some |
| 葱粒 适量 | Chopped spring onion some |
| 鸡腌料 | Marinade for chicken |
| 老抽 1茶匙 | Dark soy sauce 1 tsp |
| 生抽 2汤匙 | Light soy sauce 2 tbsp |
| 生粉 2汤匙 | Cornstarch 2 tbsp |
| 糖 1汤匙 | Sugar 1 tbsp |
做法 Method
Step 1：鸡斩件、洗净及沥干，加入腌料腌一小时。Chop the chicken into pieces, then rinse and drain well. Marinate for an hour.
Step 2：冬菇、金针及云耳分别浸水至软身。Soak the shiitake mushrooms, lily bulbs and cloud ear fungus in water separately until soft.
Step 3：金针切去头尾。Cut off the both ends of the lily bulbs.
Step 4：云耳剪去较硬部分。Cut away the harder part of the cloud ear fungus.
Step 5：冬菇去蒂及切成厚片。Remove the stem of the shiitake mushrooms, then cut into thick slices.
Step 6：将冬菇、云耳、金针与鸡件捞匀。Mix the chicken pieces with the shiitake mushroom, cloud ear fungus and lily bulbs.
Step 7：加入姜丝捞匀。Add the shredded ginger and mix well.
Step 8：将所有材料铺在蒸碟上，蒸十二分钟，洒上葱粒。Place all ingredients on a steam dish. Steam for 12 minutes. Sprinkle with chopped spring onion.
小贴士 Tips
雪藏鸡冲水五分钟，可减低雪味。Rinse the frozen chicken for 5 minutes under running water to remove the freezing taste.
文：Winnie 图：星岛图片库
Winnie因工作应酬吃尽大小高级食肆，惟珍馐百味过后，开始追求最纯粹的食材原味。作品包括个人网站《云妮煮事》及著作《上班族的潮食》。
