How To Cook Steamed Chicken Chinese Style - How To Cook
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How To Cook Steamed Chicken Chinese Style - How To Cook. Stir in remaining ingredients except peanut oil. Place the chicken on a sheet of aluminium foil or large baking sheet, adding the herbs and chinese cooking wine on top.
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Soak shiitake mushrooms and wood ear mushrooms in warm water for 20 minutes. Add sliced ginger on top of the chicken. Pour marinade on chicken, mushrooms and mix thoroughly. Optional, drizzle on 2 tbsp of chicken cooking wine on top; Repeat with pepper to taste. Combine cornstarch and ½ t cold water, stirring well to dissolve cornstarch. Dip the cabbage in and out of the water a few times, before straining it. Simmer in a very low heat until the broth is thick. Fold the ends of foil or sheet together to seal and create a parcel. Add the fillets to the steamer and cook for about 30.
Place the chicken on a serving plate, make sure that it is deep enough as the chicken will create alot of juice. Half them and remove the seeds. Marinate for at least 1 hour. Collect the marinade and the juices from the chicken and add 1 teaspoon of cornstarch. When they completely soften, remove the stems and cut them into small stems. Stir in remaining ingredients except peanut oil. Add the fillets to the steamer and cook for about 30. Once the water gets to the strongest boil and a lot of steam is escaping, set your timer for 20 minutes. Sprinkle salt on the outside and inside of the cavity. Spread mixture on a china plate (i use a regular dinner plate) that fits in your wok. Soak shiitake mushrooms and wood ear mushrooms in warm water for 20 minutes.
