Ingredients

Chicken - 1.5 kg

Shallots - 6 chopped

Garlic - 3 cloves chopped

Mushroom - 6 soaked and shredded

Dang Gui - 2 pieces

Dried Chilli - 6 pieces

Marinate

Salt - 1 tsp

Ginger Juice - 1.5 tbsp

Sesame Oil - 1 tsp

Oyster Sauce - 1 tbsp

Black Soy Sauce - 1 tsp

Spring Onion - 3 stalks

Seosoning

Chicken Stock - 1 tbsp

Chinese Wine - 2 tbsp

Black Soy Sauce - 1.5 tbsp

Pepper - moderate amount

Water - 200 ml

Method:

1. Cleaned chicken, marinate for 2 hours.

2. Use steam function to heat up oil, sauté chopped shallot and garlic until fragrant.

Add mushrooms and seasoning.

3. Place chicken in to inner pot, arrange Chinese herbs on top, pour in seosoning sauce and

sprinkle dried chilies on top.

4. Select Steam Function – 40 minutes setting.

材料:

鸡 - 1 只 约 1.5 公斤

小葱 - 6粒剁碎

蒜头 - 3瓣剁碎

冬菇 - 6朵浸软切丝

油 - 2 大匙

当归 - 2 片

辣椒干 - 6条

腌料:

盐 - 1.5小匙

姜汁 - 1.5 匙

麻油 - 1 小匙

蚝油 - 1 匙

老抽 - 1 小匙

葱白 - 3棵拍扁

调味料:

鸡精粉 - 1匙

绍兴酒 - 2匙

老抽 - 1.5 小匙

胡椒粉 - 少许

水 - 200 毫升

做法:

1. 鸡加入腌料搅匀,腌2小时。

2. 用蒸煮功能烧热油,爆香蒜茸和蔥頭仔碎,加入冬菇炒香,加入调味料煮

滚。

3. 将腌好的鸡放入內鍋,排上药材,倒入调味料及辣椒干。

4. 按下蒸煮功能即可,若能設時40分鐘效果更理想。

September 30, 2020 — Joshua Ong