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
- 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.
- Rich in protein from chicken.
- Low in carbohydrates.
- Contains vitamins and minerals from mushrooms and green onions.
- Moderate calorie content, suitable for a balanced diet.