Chicken thigh 1
Carrot, sliced 5
Shiitake mushrooms 5 pieces
Spinach 1 bunch
Shimeji mushrooms 1
Chicken stock 450cc
Cooking wine 1.5 tsp
Salt ¼ tsp
Sugar ½ tsp
Soy sauce 1tsp
1. Remove the chicken thigh’s bone and excess skin/fat. Cut open where the muscles are thicker than rest. Make some cuts. Turn the stove on to medium heat. Wait untill the skin turns golden. Pan fry only the skin part. Don’t cook it until done because it will be cooked through when steaming.
2.Turn the stove on to medium heat. Wait till the skin turns golden. Pan fry only the skin part.
3.Don’t cook it until done because it will be cooked through when steaming.
4.Cut out the carrot slices into flower shape with vegetable cutters.
5.Remove the shiitake mushroom stem and cut into quarters. Cut diagonally on the surface.
6.Cut the boiled spinach into bite size.
7.Remove shrimp’s shell, and devein.
8.Whisk the egg in a medium bowl. Add the sake, sugar, soy sauce, salt and chicken stock into the bowl and mix well.
9.Then strain the mixture through a fine sieve into another bowl.
10.Divide all the ingredients into cups; Started with marinated chicken thigh, spinach stem, spinach leaves, beech mushrooms and the egg mixture. Put the rest of the ingredients on top.
11.Pre heat the steamer until the water is boiling. Then reduce the heat to low. Place the cups gently inside the hot water and cover the pot. Cook for 9 minutes on the lowest heat.
12.Turn off heat , let it set for 3 minute.
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