Recipes
Black Fungus and Cordyceps Chicken Roll infused with Red Dates
Black Fungus and Cordyceps Chicken Roll infused with Red Dates
Recipe Details
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Soak the black fungus until soft Drain it and cut into slice
Step 2
Clean and soak the red dates until soft
Step 3
Drain it. Cut into half and remove the seed
Step 4
Soak the cordyceps and drain it
Step 5
Mince the ginger
Step 6
Combine the slice fungus with the cordyceps
Step 7
Clean and butterfly the chicken, slightly pound the chicken
Step 8
Marinade the chicken with minced ginger, Chinese cooking wine, light soy sauce, sugar and white pepper for 20 minutes
Step 9
Cook the red dates with chicken broth and bring it to boil and cook it for 20 minutes over medium heat
Step 10
Turn off the heat and let cool
Step 11
Place the foil on the surface area then lay the plastic on top. Lay the chicken on top, add some corn starch over
Step 12
Add the fungus, cordyceps in the middle
Step 13
Wrap it with the plastic and foil, roll it until it is secure and firm
Step 14
Place the roll in the boiling water on a medium heat and poach it for 15-20 minutes until is fully cooked
Step 15
Remove the foil and place the chicken roll in the red date broth and soak it overnight in the fridge
Step 16
Cut into slice, garnish with green onion and serve cold
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Soak the black fungus until soft Drain it and cut into slice
Step 2
Clean and soak the red dates until soft
Step 3
Drain it. Cut into half and remove the seed
Step 4
Soak the cordyceps and drain it
Step 5
Mince the ginger
Step 6
Combine the slice fungus with the cordyceps
Step 7
Clean and butterfly the chicken, slightly pound the chicken
Step 8
Marinade the chicken with minced ginger, Chinese cooking wine, light soy sauce, sugar and white pepper for 20 minutes
Step 9
Cook the red dates with chicken broth and bring it to boil and cook it for 20 minutes over medium heat
Step 10
Turn off the heat and let cool
Step 11
Place the foil on the surface area then lay the plastic on top. Lay the chicken on top, add some corn starch over
Step 12
Add the fungus, cordyceps in the middle
Step 13
Wrap it with the plastic and foil, roll it until it is secure and firm
Step 14
Place the roll in the boiling water on a medium heat and poach it for 15-20 minutes until is fully cooked
Step 15
Remove the foil and place the chicken roll in the red date broth and soak it overnight in the fridge
Step 16
Cut into slice, garnish with green onion and serve cold