Recipe of Super Quick Homemade Steamed Chicken with Mushroom and Vegetables
Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Prepare Quick Steamed Chicken with Mushroom and Vegetables. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Steamed Chicken with Mushroom and Vegetables, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Steamed Chicken with Mushroom and Vegetables delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to prepare a few ingredients. You can have Steamed Chicken with Mushroom and Vegetables using 12 ingredients and 10 steps. Here is how you cook that.
This steamed chicken dish is a healthy Taiwanese home recipe that’s very quick and easy to prepare. If you use a serving bowl to steam, you can simply remove the bowl from the steamer and serve it on the table right away with some rice. Or you can transfer the dish to another bowl of your choice.
This quick and easy recipe is perfect for dinner. And you can adjust the ingredients depending on the number of people you’re serving.
https://www.youtube.com/watch?v=nWxrlr4elvg
Ingredients and spices that need to be Take to make Steamed Chicken with Mushroom and Vegetables:
- 6 pcs chicken, (wings or legs)
- 1 medium carrot, (3/4 cup)
- 1 small daikon, (2 cups)
- 2 pcs marinated bean curd
- 2 stalks green onion
- 1 clove garlic
- 3 slices ginger
- 2 tbsp soy sauce
- 2 tsp rice wine
- 2 tsp sesame oil
- 1/2 tsp sugar
- 1/4 tsp salt
Instructions to make Steamed Chicken with Mushroom and Vegetables
- Soak 4 pieces of dried shiitake mushroom in water for an hour. After 1 hour, squeeze all the water out and save the mushroom juice. We will need 2 tbsp of juice for steaming later.
- Cut 3 slices of ginger
- Mash and slice 1 clove of garlic
- Coarsely chop 2 stalks of green onion
- Cut the carrot into big chunk, about ½” wide
- Cut the daikon radish into 1/2″ wide
- Cut the bean curd into cubes. I cut each piece into fourth, so I have total of 8 cubes of bean curd.
- In a clean bowl, add 6 pieces of chicken, ginger, garlic, 1 tbsp of soy sauce, 2 tsp of rice wine, and 1/2 tsp of sugar. Mix well and make sure the seasonings evenly coat the chicken. Let the chicken marinate for at least 30 minutes.
- In a serving bowl, add the daikon, shiitake mushrooms, carrot, bean curd, green onion, 1 tbsp of soy sauce, 2 tsp of sesame oil, 1/4 tsp of salt, and 2 tbsp of mushroom juice then mix them well. Next, add the marinated chicken on the top and make sure to also pour all the remaining marinade into the bowl
- When your steaming water is boiling, place the bowl in and steam this dish for 45 minutes or longer if you prefer softer daikon. After 45 minutes, the dish is ready. If you use a serving bowl to steam, you can simply remove the bowl from the steamer and serve it on the table right away with some rice. Or you can transfer the dish to another bowl of your choice.
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