Ingredients
- Half a chicken, about 800g
- Dry caterpillar fungus flowers 1 Og
- Bean curd sheet rolls 3 pieces
- Dry mushrooms 5
- Soy sauce 25g
- Oyster sauce 15g
- Salt 3g
- Pepper powder 1g
- Cornflour 3g
- Ginger 10g
- Green onion 5g
Preparations
- Cut the bean curd sheet roll into 5cm sections, and put them into the blow with the dry mushrooms. Put into clear water and soak for 30 min in advance; soak the caterpillar fungus flowers alone for 10 min.
- Cut the soaked mushrooms into halves; clean and slice the ginger; clean the green onion, segment the green onion white, and chop the green onions.
- Chop the chicken into small pieces, clean and drain them, and put into a basin. Put in 1 Og ginger slices, 25g soy sauce, 15g oyster sauce, 3g salt, 1 g herb pepper, and 3g cornflour. Add the soaked caterpillar fungus flowers and mushrooms, stir evenly by hand, and pickle for 20min.
- Drain the soaked bean curd sheet rolls, spread them on the plate bottom, and put the pickled ingredients on the bean curd sheet rolls.
- Put the plate with chicken on the fry & roast rack.
Cooking Steps
- Put the fry & roast rack on the first layer of the multi-purpose steam oven, fill the tank with water, and close the door. Set P13 Smart Program or Nutrition Steam at 100°C for 25 min. Press Start to cook.
- After cooking, dust the chicken with chopped green onions before serving.
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