Exclusive Steamed Chicken with Dried Bean Curd Sticks and Black Fungus

Name: Exclusive Steamed Chicken with Dried Bean Curd Sticks and Black Fungus
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hot Dishes

Chicken pieces steam gently atop tofu skin and wood ear mushrooms, the beancurd sticks drinking up the gingery, soy-laced juices released by the meat, a light Cantonese steamer classic.

1 hrNewEasy Hot Dishes Steam Original

Instructions

1
Soak the dried beancurd sticks in advance.
2
Soak the wood ear mushrooms for later use.
3
Wash the chicken and cut it into pieces.
4
Add cornstarch, dark soy sauce, oyster sauce, and salt.
5
Mix and marinate evenly for half an hour.
6
Put the soaked yuba and wood ear mushrooms into the chicken.
7
Mix well and set aside.
8
After the water in the pot boils, put the chicken into the pot and steam on high heat for about 20 minutes.
9
After steaming, sprinkle with chopped green onions.
10
Finished product.
11
Finished product.
12
Finished product.