How to Make Delicious Tangerine Peel Mushroom Steamed Chicken?

Q: Can I use fresh mushrooms instead of frozen ones in this recipe?
A: Yes, fresh mushrooms can be substituted for frozen ones. Just ensure they are properly cleaned and cut into small pieces before use.

Q: How long should the chicken marinate for optimal flavor?
A: Marinating the chicken for at least 30 minutes is recommended for the best flavor infusion.

Q: Is it necessary to use a pressure cooker for this recipe?
A: While this recipe uses a pressure cooker, you can also steam it in a regular steamer or a pot with a steaming rack. Just adjust the steaming time accordingly.

Tangerine Peel Mushroom Steamed Chicken

Notes

Ingredients:

Frozen mushrooms, 200g
Chicken, cut into pieces, 200g
Doubanjiang (bean paste), 8g
Salt, 1g
Chicken powder, 3g
Cooking wine, 5g
Cornstarch, 8g
Black pepper powder, to taste
Ginger, minced, to taste
Garlic, minced, to taste
Green onions, 3 stalks
Sichuan peppercorns, a few

Instructions:

Clean the chicken and chop into pieces.
Finely chop the ginger and garlic. Cut the green onions into segments and chop some into green onion flowers.
Clean the tangerine peel and set aside.
Combine chicken pieces with all seasonings in a large bowl and mix well.
Add the cornstarch to the chicken mixture.
Mix well and marinate for at least 30 minutes.
Clean and cut the mushrooms into small pieces, then place them at the bottom of a dish.
Layer the marinated chicken on top of the mushrooms.
Place the dish in the steaming tray of a pressure cooker.
Cover and cook on high heat until pressure builds, then switch to medium heat and steam for about 20 minutes.
Turn off the heat and let the pressure release naturally before opening the lid.
Once done, sprinkle with green onion flowers and serve hot.