How to cook chicken legs and black fungus

Wood ear is a kind of fungus that can nourish yin and strengthen the kidney, but many people suffer from indigestion after eating wood ear. Sometimes after eating wood ear, it cannot be completely digested and black substances will be discharged in the stool. Chicken legs and black fungus can be paired together. Chicken legs and black fungus are rich in mineral elements, which can ensure our body is healthier. So, what are the methods of cooking chicken legs and black fungus?

1. Material selection

Chicken legs: You can choose whole chicken legs or drumsticks. Do not choose free-range chicken, hen, or rooster legs, otherwise they will be hard after steaming, not tender and difficult to chew.

Fungus: You can use any fungus bought from supermarkets, as long as it’s not very hard after soaking.

2. Soak the black fungus and clean the chicken legs

Soaking black fungus: Some people like to soak it in boiling water because they think it soaks faster, but this is not a good idea. It is best to soak it in cold water and prepare it 3 to 4 hours in advance, so that the nutrients can be preserved to the greatest extent.

Clean the chicken legs and wash away any remaining dirt. If there is fat on the legs, it is best to remove some of it, otherwise it will be very greasy after steaming.

3. Chop the chicken

If this dish is prepared for young children, I think the meat can be separated from the bones as much as possible when chopping the chicken legs. After all, children are not good at chewing bones. In order to make it convenient and safe for children to eat, you can add a little more step.

4. Cut ginger slices, put on a plate, and marinate the chicken

Slice ginger and sprinkle over the chicken.

Marinate the chicken pieces with a little light soy sauce, salt, sugar and starch for 20 minutes.

5. Add fungus

Tear the soaked black fungus into small pieces, put it together with the marinated chicken pieces and mix well.

6. Steaming

Put the prepared vegetables in a pot and steam them for about 15 to 20 minutes. If the chicken pieces are large, it will take a little longer.

If you want to be convenient, you can steam it while cooking. The method is to wash the rice and add enough water, then put the dishes on the plate in the steaming tray of the rice cooker, then cover it with a lid, and wait until the rice is fully cooked before opening the lid of the rice cooker. At this time, do not choose very large steamed chicken legs, otherwise there will be too much food and it will not be easy to cook through when piled on the plate.