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Steamed Chicken with Chinese Sausage
臘腸蒸滑雞
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Ingredients |
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主料 |
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Dressed Chicken |
1
whole |
光雞 |
1 隻 |
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Chinese Sausage |
1
piece |
廣東臘腸 |
1 條 |
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Dried
Mushrooms |
20 g |
冬菇 |
20 克 |
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Red
Dates |
4
pieces |
紅棗 |
4 粒 |
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Black
Fungi |
50g |
雲耳 |
50克 |
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Spring
Onion |
2
sprigs |
蔥 |
2 棵 |
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Seasonings |
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調味料 |
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Salt |
1/2
tsp |
鹽 |
1/2 茶匙 |
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Ginger
Juice |
1 tbsp |
薑汁 |
1 湯匙 |
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Corn
starch |
1 tbsp |
生粉 |
1 湯匙 |
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Light
Soy sauce |
1 tsp |
生抽 |
1 茶匙 |
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Oyster
Flavored sauce |
1 tsp |
蠔油 |
1 茶匙 |
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Sugar |
1/2
tsp |
糖 |
1/2 茶匙 |
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Chinese Wine |
1 tsp |
米酒 |
1 茶匙 |
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Sesame
Oil |
1/2
tsp |
芝麻油 |
1/2 茶匙 |
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Oil |
1 tsp |
油 |
1 茶匙 |
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White
Pepper |
Little |
白胡椒粉 |
少許 |
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Method
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Cut off the skin. Then wash the chicken.
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Cut chicken into pieces.
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Cut Chinese Sausage into thick slices. And cut
Spring onion into sections.
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Soak the Chinese mushroom to soft. And cut off
the stems. Then, cut it into halves. Half and
pit red dates.
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Soak the Black Fungi to soft. Then, boil it in
boiling water for 3 minutes. Then rinse and set
it aside to drain.
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Marinate chicken pieces for 15 minutes with
seasonings.
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Add Chinese Sausage, Mushroom, Red Dates and
Black Fungi to the chicken pieces, mix well.
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Bring water to boiling. Steam chicken for 20
minutes. Then, add Spring Onion.
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Finish.
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製作方法
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切去雞皮，再把雞洗淨。
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把雞切件，盛起1小時待排去水份
(否則，蒸好時可能會太多汁)。
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把臘腸斜切成厚片，蔥切段。
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浸軟冬菇，把頭剪掉，再切開一半，紅棗開邊取核。
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浸軟雲耳，放入滾水煲3分鐘，之後沖洗，盛起備用。
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把調味料與雞件拌勻，醃15分鐘。
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加入臘腸，冬菇，紅棗，雲耳，把材料拌勻。
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煲滾水，把雞蒸20分鐘，之後加上蔥段。
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完成。
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Kam Fung Wong,
Inc
4008 3rd Ave.,
Brooklyn, NY 11232
Phone: 718-965-6078 / 718-709-6189
Office Hours: Monday to Saturday 6:00AM - 2:00PM
Copyright © Kam Fung Wong, Inc - All rights reserved.
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