Steamed Chicken With Dried Lily Bud And Cloud Ear Fungus
1 whole chicken
dried lily buds 15g
cloud ear fungus 15g
1 ginger, 2 shallots, 2 cloves garlic
soak the dried lily buds & cloud ear fungus to soft
wash the chicken & debone (optionally with bone)
cut in pieces
add shallots
ginger sticks
minced garlic
soy sauce 1 tsp
salt 1 tsp
oyster sauce 1 tsp
sugar 2 tsp
cooking wine 1 tbsp (Chinese Shaoxing wine is better)
a bit of white pepper, mix well
cornstarch 1 tbsp, mix well
cooking oil 1 tbsp, mix well, marinate for 30 mins
wash & drain the lily buds & cloud ear fungus
salt 1/4 tsp
a bit of cooking oil, mix well
then mix well with chicken
steam for 15 mins over high heat (steam for 12 mins if you sure the chicken pieces has no overlap)