| food | Food type | Main Ingredients | Take time | Serve |
| Thai | Dishes |
chicken |
60 Min |
1 place |
ingredient
- Steamed Chicken, 2 servings
- 500 pieces, 2 pieces of chicken legs with hips
- 6 grams of Thai Fa seasoning powder, chicken flavor
- 15 grams peeled garlic
- 2 grams Aero black peppercorns
- 10 grams of coriander root
- 15 ml. cooking oil
- 20 ml. plain water
- Red Sauce 2 servings
- 300 ml water
- 60 grams hoisin sauce
- 30 grams oyster sauce
- 7 grams of sugar
- 10 ml Chinese liquor
- 10 grams Hong Kong tapioca flour
- 10 grams water
- 5 grams of soaked shiitake mushrooms, sliced, 20 grams
- 30 grams of ginkgo
- 15 ml. oil for stir-frying
- 1 gram Safepack ground white pepper
- 4 grams of Thai Fa seasoning powder, chicken flavor
- 1 serving
- 1 piece steamed chicken
- 200 grams of red sauce
- 400 g Aero Frozen White Asparagus
Preparation
- Use a fork to poke holes all over the chicken pieces.
- Pound the coriander roots, garlic, and pepper together.
- Mix the seasoning powder with water and the three pounded ingredients together.
- Then marinate with chicken pieces so that the marinade penetrates the chicken meat.
- Add rice bran oil and mix thoroughly with the chicken pieces again. Set aside for half an hour.
- Then steam until cooked.
- Heat a pan with oil and shiitake mushrooms and stir-fry until they start to turn yellow. Add Chinese rice wine, ginkgo nuts, soup, hoisin, oyster sauce, sugar, and pepper.
- Simmer until the sauce starts to boil, then add the cornstarch mixed with water and simmer until thick.
- Serve the chicken on steamed asparagus and top with red sauce and garnish with coriander.
