Chicken bonesBoilChicken bonesThe method is to marinate the chicken bones with a marinade, then sprinkleShiitake mushrooms,Winter bamboo shootsand other side dishes, then place them in a dish, and steam them over boiling water.Unlike other methods of boiling chicken bones, the steamed chicken bones have a lighter flavor, but are not tough, fatty but not greasy, soft and flavorful, which is the essence of the steamed chicken bones method!

How to steam shiitake mushrooms with chicken bones

Ingredients

Chicken bones 750g, fresh bamboo shoots, rice wine 25g each, shiitake mushrooms 10g soaked in water, pig lard 40g,MSG,Sugar5g each,Salt.Gingerslices,Star aniseand chicken broth to taste.

Method

1. Wash the chicken bones, cut them into 3cm pieces, and boil them in a pot until 60% cooked, then remove.Cut the bamboo shoots into long rectangular pieces, and the shiitake mushrooms into thin slices.Peel the pig lard and cut it into small pieces.

2. Place the chicken bones in a large bowl, sprinkle the bamboo shoots and shiitake mushrooms on the chicken bones, add the lard pieces, ginger slices, star anise, salt, MSG, sugar, and pour in rice wine and chicken broth to taste, and steam until cooked (after the pot is open, use low heat), remove from the pot, remove the star anise, and serve on a plate.

How to steam bamboo shoots with chicken bones

Ingredients

Chicken bones 750g, fresh bamboo shoots 25g, fish bones soaked in water 25g, shiitake mushrooms 10g soaked in waterDried shiitake mushrooms10g, pig lard 40g, rice wine 25g, MSG 5g, sugar 5g, salt 7g, ginger slices 3g, fennel 5g,Chicken brothto taste.

Method

1. Wash the chicken bones, cut them into 3cm pieces, and boil them in a pot until 60% cooked, then remove and drain.Cut the bamboo shoots into long rectangular pieces, and the fish bones into 0.6cm thick slices, and the shiitake mushrooms into large pieces, peel the pig lard, and cut it into 1cm square pieces for later use.

2. Take a bowl, put the chicken bones in, sprinkle the bamboo shoots, fish bones, and shiitake mushrooms on the chicken bones, add the lard pieces, ginger slices, fennel, salt, sugar, MSG, rice wine, and chicken broth, and steam until cooked (after the pot is open, use low heat), remove from the pot, remove the fennel, and serve on a plate.

Sticky riceHow to steam chicken bones

Ingredients

Chicken thighs300g,Glutinous rice flour120g, fresh shiitake mushrooms 3 pieces,Chinese cabbageleaves 2 pieces (used as a base).Sesame oil, salt, rice wine,black pepperSugarSoy sauceGinger, green onion, and chopped green onions to taste.Method

1. Wash the shiitake mushrooms and cut them into small pieces and set aside.

Wash the chicken thighs, and after soaking in water for 10 minutes, remove and drain.2. Add sesame oil, salt, rice wine, black pepper, sugar, soy sauce, ginger, green onion to the chicken thighs, and marinate for 20 minutes.

3. Mix the shiitake mushrooms and marinated chicken thighs in a large bowl, then sprinkle with glutinous rice flour.

4. Blanch the Chinese cabbage leaves in boiling water, then place them in the steaming bowl, and pour the ingredients in step 2 into the large plate, and even out the distribution, then steam in an electric steamer for about 1 hour, and finally sprinkle with chopped green onions.

4 Blanch the cabbage leaves in boiling water until softened, then remove and place in a large bowl. Then, pour the ingredients from step 2 into a large plate, spreading evenly, and steam for about 1 hour in an electric steamer. Finally, sprinkle with chopped green onions.