Steam Chicken With Chinese Beancurd Cheese

Putonghua : fu ru zeng ji

Ingredients
Chicken leg Meat  2 pcs              Spring Onion  3 stalks              Shredded Sliced ginger  2 slices

Seasoning
Chicken Powder  2 tbsp           Light Soy Sauce  2 tbsp           Minced Beancurd Cheese  2 cubes

Sauce
Chinese Beancurd Cheese  4 cubes             Light Soy Sauce  1 tbsp              Saseme Oil  2 tbsp
Shaoxing Wine  1 tbsp               Sugar  2 tbsp            Water  2 tbsp          Cornflour some

Steps
1) Wash the chicken leg meat and cut into small pieces, marinate with seasoning
2) Soak the dry black mushrooms, black fungus cut the stalk away stalks
3) Cut spring onion into short stalk, then mix all the ingredients with chicken meat
4) Put into a flat bottom dish, steam 15 minutes in high heat, by a steam case,
5) Mix sauce well, heat pan then boil sauce, pour on steamed checken, serve

Remark
tbsp – table spoon
Optioned ingredients – adding dry black mrushroom and black fungus
Steam case is not easy to purchase, and it is not necessary to use
Use chicken middle wings are okey, but not use the whole big fat chicken