Thursday, 10 May 2012

Steam Chicken with Essence of Chicken 鮮汁蒸雞

1 chicken whole leg
1 mushroom, soaked, shredded
30g salted mustard cabbages, soaked, shredded
1/2 tomato
1 stalk Japanese beancurd
1 can essence of chicken

1 tsp fish sauce
1 tsp sugar
1 tbsp shaoXing wine
A pinch pepper
1 tsp tapioca flour

1. Cut chicken leg into pieces, mix with seasoning and 1/2 can of the "essence of chicken", place in a heatproof bowl, add in mushroom, salted cabbages, beancurd and tomato.

2. Steam in the preheated steamer over high heat for 10-15 minutes until cooked. Remove from heat, add in the remaining "Essence of chicken". Serve hot.

No comments:

Post a Comment