Steamed Chicken with Assorted Mushrooms and Asparagus
To reduce fat intake, the skinless chicken thigh meat is cooked by steaming. Serving with capsicums and assorted mushrooms, the dish tastes nicer.
Ingredients (Serve 4):
| Skinless Chicken Thigh Meat | 150 gm |
| Lotus Root | 26 gm |
| Baby Asparagus | 110 gm |
| King Oyster Mushroom | 12 gm |
| Oyster Mushroom | 12 gm |
| Fresh Shiitake Mushroom | 12 gm |
| Broth (chicken, pork) | 100 ml |
| Starch Water | mix 3 teaspoons of starch with 2 tablespoons of water |
| Red Capsicum | 20 gm |
| Yellow Capsicum | 20 gm |
Seasonings:
| Salt | 1/2 teaspoon |
| Sugar | 1/2 teaspoon |
Cooking Method:
| 1. | Rinse and dice chicken thigh meat. Set aside. |
| 2. | Rinse and boil all vegetables. Place lotus root and baby asparaguses on a plate. Set aside. |
| 3. | Steam assorted mushrooms. Season with 1/4 teaspoon of salt and 1/4 teaspoon of sugar. Blend half portion of mushrooms into puree and set aside. Finely chop the other half. Combine the chopped mushrooms, chicken dices, the remaining salt and sugar to make small patties. |
| 4. | Steam the patties. Place them on top of the cooked asparaguses. |
| 5. | Add the mushroom puree into broth. Thicken with starch water. Then pour over the meat patties. |
| 6. | Sprinkle with red and yellow capsicums. Serve. |
This recipe is provided by Golden Fortune Restaurant.
