金針雲耳蒸雞

Ingredients
-
chicken 1/2
-
dried lily flower pinch
-
dried black fungus pinch
-
red dates 6 pcs
-
ginger 5 slices
Seasonings
-
soy sauce 1 tsp
-
corn starch 1 tsp
-
sugar 1/2 tsp
-
wine 1/2 tsp
-
pepper pinch
Method
-
Clean pickled mustard root and cut it into pieces. Soak it into water for a while
and drain. Marinate pork with seasonings for 20 minutes. -
Add in all ingredients and stri well. steam over high heat for 15 minutes till done.
Serve.
![]() | ![]() | ![]() |
| Chicken | dried lily flower pinch & | Red Dates |
![]()

Place the prepared fish dish insert in the steam pot. Be sure to put the seafood in a single layer to allow for even cooking. Allow the water in the steam pot to boil.
Place each crab on its back and put 2-3 pieces of ginger on top into the steamed wok or steamer, steamed for 10 -15 minutes, depends on size of crab. To eat the body, use the legs as handles, while extracting the meat.
Mister Wong
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