香菇蒸滑鸡 Steamed Chicken with Shiitake Mushroom

做这菜用普通常见的香菇就好, 短时间就能蒸得滑嫩。香菇以温水，糖和粟粉浸泡，大概30分钟就能泡软了，香菇也更软嫩。配与腌制过的鸡腿肉，大火蒸15分钟，滑嫩多汁香菇蒸鸡就做好啦！
分量：2 - 3人份
准备时间：15分钟
煮时：25分钟
材料A：
1只 大鸡腿 （去骨切块）
1茶匙 蚝油
1茶匙 酱油
½ 茶匙 盐
材料B：
4粒 香菇
1 段/30克 幼姜（去衣切丝）
1汤匙 花雕酒
1茶匙 粟粉
准备功夫：
1. 准备1碗温水，加入1汤匙的糖和1茶匙粟粉*，拌匀，加入香菇，泡30分钟/至香菇变软。把香菇洗净，切小块去水待用
2. 把材料A拌匀，腌制20分钟
煮法：
1. 把材料A和材料B拌匀，放入含有滚水的蒸笼
2. 盖上，大火蒸15分钟
3. 起盖出锅，趁热享用
*小提示：以温水，糖和粟粉浸泡干香菇，口感会更滑嫩
This dish will be delicious if you make the chicken and mushroom smooth and tender!
Portion: 2 - 3 pax
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients A:
1 pc big boneless drumstick (diced)
1 tsp oyster sauce
1 tsp soy sauce
½ tsp salt
Ingredients B:
4 pc shiitake mushroom
30 g ginger (slice it with skin peeled)
1 tbsp shaoxing wine
1 tsp cornstarch
Preparations:
1. Prepare a bowl of warm water, add 1 tbsp sugar, 1 tsp cornstarch* and mix well, add mushroom, soak for 30 minutes until softened, wash the mushroom, drain, dice and set aside
2. Mix well Ingredients A, marinate for 20 minutes
Steps:
1. Mix well all Ingredients A and B, place them into a steamer
2. Cover with a lid, steam with high heat for 15 minutes
3. Lift the lid and retrieve, it’s done!
* Notes: Use warm water, sugar and cornstarch to soak the mushroom so that it will be smooth and tender
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