A piece of chicken breast, a handful of fungus, easy to make a high-value delicacy - stuffed fungus with chicken minc

What I would like to share with you today is a creative dish - stuffed fungus with minced chicken. This is a dish that is perfect for summer, without the hassle of stir-frying and fumes, but without losing the taste. The nutrients of the ingredients are also preserved to the maximum during the steaming process.

——Stuffed fungus with minced chicken——

【Ingredients】

Ingredients: 200 grams of chicken breast with fungus (soaked well), 5 small rape, 20 grams of coriander stems

Excipients: 1 teaspoon oyster sauce, 1 teaspoon light soy sauce, a little dark soy sauce, a little white pepper, a little five-spice powder, 1 teaspoon rice wine, 10 grams of chopped green onion, 5 grams of minced ginger, 2 teaspoons cooking oil, 1 teaspoon sesame oil

【Directions】

Step 1: Remove the fascia and fat on the sides of the chicken breast, cut it into small pieces and then chop it into puree. During the chopping process, you can put the minced green onion and ginger in it and chop it together, so that the green onion and ginger can better blend with the minced chicken.

Step 2: Put the minced chicken into a bowl, add oyster sauce, light soy sauce, white pepper, a little five-spice powder, salt, cooking oil, rice wine, and mix well. It is best not to use cooking wine for filling, cooking wine sometimes cannot volatilize, and there will be a great cooking wine flavor. It will taste better with rice wine such as Huadiao or Guyue Longshan.

Step 3: Finely chop the coriander stalks. Try to use coriander stems, which are fragrant and tasteful.

Step 4: Put the chopped coriander stalks into the adjusted meat filling, pour in 1 teaspoon of sesame oil, and mix well.

Step 6: Take a soaked fungus, smear a layer of dry starch on the inside of the fungus, put an appropriate amount of adjusted chicken puree, and smooth the surface. In fact, some of the fungus did not apply starch later, and it will not fall out either.

Step 7: Put the brewed fungus into the steamer, and steam it for six or seven minutes after steaming.

Step 8: When steaming the fungus, make a simple toppings decoration, wash the rape and cut it in the middle. You can cut it in the middle, don't cut it, and cut the big part in order to blanch it consistently.

Step 9: Put a little cooking oil and salt in the pot, blanch the rape, and remove it when it changes color. When blanching the rape, add a little salt and oil to make the rape have a slight undertaste. The second is that the blanched rape does not change color and is more oily.

Step 10: The blanched rape is stacked on the plate in turn. How to decorate, whether it is stacked in the middle of the plate or on the side as you like.

Step 11: Take out the steamed fungus and stack it on the plate in turn.

Step 12: Pour the steamed soup into the pot, boil and thicken with water starch.

Step 13: Evenly pour the prepared sauce on the fungus and Youcai.

The fungus of the Q bomb and the tender chicken that comes with it, the delicious can't stop, besides, the appearance of this dish is not low, and it can also make people shine when used to feast~~

Tips:

1. It is best to use a single fungus in the shape of a small bowl, and the inside of the fungus is smeared with starch to make the chicken and fungus bond more tightly.

2. I am used to adjusting the stuffing and putting the dark soy sauce, so that the color of this dish is a little darker, and the white of the chicken minced food is not highlighted.