Mushroom and Chicken in a Silky Sauce, besides the main ingredients of mushrooms and chicken, places great emphasis on the word “silky.” This silkiness is achieved through the generous use of water and cornstarch mixture, which not only makes the shiitake mushrooms and chicken tender but also helps the seasonings adhere better, enhancing the flavor.
Steamed Mushroom and Chicken in a Silky Sauce
Ingredients:
400 grams of free-range chicken, appropriate amounts of oil and salt, rehydrated winter mushrooms, a small amount of wood ear fungus, appropriate amounts of scallions and ginger, an appropriate amount of water and cornstarch mixture, white pepper, egg.
Instructions:
1. Rehydrate the wood ear fungus and winter mushrooms, clean them, and cut into small pieces;
2. Clean the chicken, cut it into chunks, and mix with salt, egg white, water and cornstarch mixture, shredded ginger, and white pepper. Toss with peanut oil to coat evenly;
3. Mix the wood ear fungus, winter mushrooms, and chicken together. Place in a steamer that has come to a boil and steam over high heat for 12 to 15 minutes.
Tips:
The water and cornstarch mixture should be slightly more than usual when coating the ingredients to achieve a silkier texture.
Sautéed Mushroom and Chicken in a Silky Sauce
Ingredients:
Chicken, winter mushrooms, garlic, scallions and ginger, salt, light soy sauce, cooking wine, sesame oil, water and cornstarch mixture, dark soy sauce.
Instructions:
1. Clean the chicken and winter mushrooms and cut into chunks; slice the scallions and ginger;
2. Marinate the chicken with scallions, ginger, a little salt, cooking wine, and water and cornstarch mixture for half an hour;
3. Heat oil in a wok, add the chicken and stir-fry until it is 80% cooked, then remove;
4. In the remaining oil, stir-fry the winter mushrooms until they are 80% cooked. Add a little salt, then stir in the chicken briefly. Add a little water;
5. Sprinkle with scallion greens and pour in the water and cornstarch mixture to thicken the sauce.
Tips:
The water and cornstarch mixture should be used; dry cornstarch cannot be added directly to the wok.
Home-Style Mushroom and Chicken in a Silky Sauce
Ingredients:
2 chicken thighs, 50 grams of winter mushrooms, oil and salt, ginger, garlic, and bird's eye chili peppers as needed, five-spice powder, cornstarch, light soy sauce.
Instructions:
1. Soak the winter mushrooms in water in advance, then prepare them. Chop the ginger, garlic, and bird's eye chilies;
2. Clean the chicken thighs, cut into pieces, and marinate with salt, five-spice powder, light soy sauce, and cornstarch for half an hour;
3. In a container, place the winter mushrooms at the bottom, cover with the chicken thigh meat, and sprinkle with ginger, garlic, and chilies;
4. Steam in a steamer for about 20 minutes. When done, mix well and sprinkle with scallion greens before serving.
Tips:
To avoid too much water during steaming, you can cover the dish with plastic wrap and poke a few holes in it.
Nutritional Value of Mushroom and Chicken in a Silky Sauce
Winter mushrooms contain many nutrients beneficial to the human body, capable of boosting immunity, delaying aging, preventing cancer, lowering blood pressure, cholesterol levels, and blood fats. The nutritional value of chicken is also well-known. However, people with dampness and cold in the spleen and stomach or skin itching should avoid consuming this dish.
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