金針雲耳蒸滑雞 Steamed Chicken With Dried Lily Bud And Cloud Ear Fungus (有字幕 With Subtitles)

雞1隻，金針15克，雲耳15克，薑1塊，葱頭2粒，蒜頭2粒。
金針雲耳浸軟，雞洗淨去骨(可選擇不去)，切件，加入葱頭、薑絲、蒜蓉，1茶匙生抽，1茶匙鹽，1茶匙蠔油，2茶匙糖，1湯匙紹酒，少許胡椒粉，拌勻，1湯匙生粉(澱粉/粟粉)，拌勻，1湯匙油，拌勻，醃半小時。
金針雲耳洗淨晾乾水，1/4茶匙鹽，少許油，拌勻，再與雞肉一同拌勻，大火蒸15分鐘(如雞肉沒有重叠蒸12分鐘)。

1 whole chicken, dried lily buds 15g, cloud ear fungus 15g, 1 ginger, 2 shallots, 2 cloves garlic.
steps:
soak the dried lily buds & cloud ear fungus to soft, wash the chicken & debone (optionally with bone), cut in pieces, add shallots, ginger sticks, minced garlic, soy sauce 1 tsp, salt 1 tsp, oyster sauce 1 tsp, sugar 2 tsp, cooking wine 1 tbsp (Chinese Shaoxing wine is better), a bit of white pepper, cornstarch 1 tbsp, cooking oil 1 tbsp, mix well, marinate for 30 mins. Wash & drain the lily buds & cloud ear fungus mix well with salt 1/4 tsp, a bit of cooking oil, then mix well with chicken, steam for 15 mins over high heat (steam for 12 mins if you sure the chicken pieces has no overlap).

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