冬菇炆雞(電飯煲簡易版) Braised Chicken With Dried Mushroom (Rice Cooker Way)

100克冬菇浸軟。
雞1隻，浸透冬菇，2粒葱頭，
1粒蒜頭，薑、葱適量。
雞洗淨切件，加入葱頭、蒜頭，薑，1湯匙紹酒，1湯匙生抽，1湯匙老抽，1湯匙糖，1湯匙蠔油，半茶匙鹽，拌勻，1湯匙生粉，拌勻，1湯匙油，拌勻，醃半小時。冬菇洗淨搾乾水，冬菇與雞拌勻，薑、葱放電飯煲底，放入雞肉，開電飯煲煮至熟透。
dried mushrooms 100g soak to soft.
1 whole chicken, dried mushrooms(soaked soft), 2 shallots, 1 clove garlic, ginger, spring onions moderate amount.
wash the chicken & cut into pieces, add shallots & garlic, ginger, cooking wine 1 tbsp, soy sauce 1 tbsp, dark soy sauce 1 tbsp, sugar 1 tbsp, oyster sauce 1 tbsp, salt 1/2 tsp, mix well, cornstarch 1 tbsp, mix well, cooking oil 1 tbsp, mix well,
marinate for 30 mins. wash the mushrooms & squeeze out the excess water, the mushrooms mix well with the chicken, ginger & spring onions place into the bottom of the rice cooker, the chicken meat place over the spring onions, rice cooker cook to done.
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