Today, the meal that I want to introduce to you is made by stocking at home. When I was last summer, I wanted to drink white fungus soup. I bought two big bags online. The quality and taste are not very good. It is difficult to produce gelatin after boiling the sweet soup. Throw it away, and it ’s a pity. After all, it was bought for real gold and silver. I barely ate it and left a big bag left. I thought we wouldn’t cook a sweet soup and switched to another way of cooking. Blanch to make a cold dish, steam it with other ingredients, and stir-fry it, so there is today an innovative dish. It is also because the chicken soup has been cooked with white fungus before, it is salty and tastes good, so I still put them together, but not to cook soup, but to add appetizers: steamed with pepper, salty and spicy.
How to make white fungus steamed chicken?
Step 1
Prepare the main raw materials. If there is no native chicken, you can choose three yellow chickens or other kinds of chicken.
![Prepare the main raw materials](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/04/03112616/Prepare-the-main-raw-materials.jpg)
Prepare the main raw materials
Step 2
White fungus, after soaking in warm water, cut off the yellow part and tear it into a small piece for later use.
![White fungus, after soaking in warm wate](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/04/03112657/White-fungus-after-soaking-in-warm-wate.jpg)
White fungus, after soaking in warm wate
Step 3
Chop chicken into small pieces and soak in warm water for 10 minutes.
![Chop chicken into small pieces and soak in warm water for 10 minutes](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/04/03112551/Chop-chicken-into-small-pieces-and-soak-in-warm-water-for-10-minutes.jpg)
Chop chicken into small pieces and soak in warm water for 10 minutes
Step 4
Wash the chicken clean one by one and drain.
![Wash the chicken clean one by one and drain](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/04/03112650/Wash-the-chicken-clean-one-by-one-and-drain.jpg)
Wash the chicken clean one by one and drain
Step 5
Mince garlic and dried red pepper. Then add chopped pepper, oyster sauce, light soy sauce and salt. Mix well to make a sauce.
![Mince garlic and dried red pepper](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/04/03112558/Mince-garlic-and-dried-red-pepper.jpg)
Mince garlic and dried red pepper
Step 6
Take a deep bowl, spread the white fungus first, and then place the chicken pieces. Do not overlap as much as possible.
![spread the white fungus first](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/04/03112636/spread-the-white-fungus-first.jpg)
spread the white fungus first
Step 7
At the top, spread the chilli sauce made just now evenly.
![At the top, spread the chilli sauce made just now evenly](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/04/03112542/At-the-top-spread-the-chilli-sauce-made-just-now-evenly.jpg)
At the top, spread the chilli sauce made just now evenly
Step 8
Boil water in a pot and set the steaming bowl on the steam rack after the water is boiling. Put a clean plate upside down on the steaming bowl, cover the pot and steam for 40 minutes on high heat.
![set the steaming bowl on the steam rack after the water is boiling](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/04/03112629/set-the-steaming-bowl-on-the-steam-rack-after-the-water-is-boiling.jpg)
set the steaming bowl on the steam rack after the water is boiling
Step 9
The time is almost the same. After the chicken is steamed, open the pot, sprinkle the appropriate amount of scallions, and serve it out of the pot.
![sprinkle the appropriate amount of scallions](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/04/03112643/sprinkle-the-appropriate-amount-of-scallions.jpg)
sprinkle the appropriate amount of scallions
White Fungus Steamed Chicken
Ingredients(affiliate link)
accessories
- 3 dried red chili
- 20 g garlic
- 20 g chopped chili
- 20 ml oyster sauce
- 20 ml light soy sauce
- 2 g salt
Chop the chicken as small as possible, it will be easier to cook. I use the native chicken, so it takes longer to steam; if it is normal chicken, it can basically be reduced by 10 minutes. A bowl is attached to the steaming bowl to prevent water vapor from dripping into the dish during the steaming process. Hope you like the white fungus steam chicken.
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