How to make steamed chicken with wolfberry and black fungus

Are you exhausted from work every day? Sleep like a pig on weekends? Such a life will sooner or later deprive you of your health. Although working five days a week is hard, shouldn’t you reward your stomach on the weekend? At this time, you need to feel at ease and make yourself some delicious dishes. For this, I will introduce to you the method of steamed chicken with wolfberry and black fungus.

1. Remove the head, tail, smell and fat of the chicken (keep the butter layer), cut the toenails on the chicken feet, remove the chicken lungs from the chicken cavity and rinse it clean (see the tips for specific methods), cut the chicken into pieces, put it under running water and repeatedly scrub it until the water is clear, wring out the water for later use; put the chicken pieces in a bowl, slice the ginger into the bowl, add refined salt, sugar, light soy sauce, premium soy sauce, cooking wine, pepper powder, and dry starch, mix well and marinate (about 10 minutes)

2. Soak the black fungus, wash it, remove the stems (the dirty parts can be scrubbed with a little salt to remove dirt and sterilize), drain the water and spread it on the steaming plate; wash the wolfberry with clean water and drain the water for later use

3. Spread the marinated chicken pieces on the black fungus and sprinkle with wolfberries

4. Pour enough water into the steamer, bring it to a boil over high heat, then put the steaming tray in, cover and steam. Steam until the chicken is tender and flavorful, about 15-20 minutes. You can use a bamboo stick to poke the thickest part of the chicken thigh to check the doneness. Turn off the heat and steam for another 1-2 minutes before serving.

First of all, after reading the recipe of steamed chicken with wolfberry and black fungus, it shows that you are very patient. And this patience will inevitably lead to different achievements in this dish. So, you need to try it quickly while you are young.