Ingredients 材料
| Fresh Chicken (Chopped) | Half |
| Cloud Ear (Soaked & Trim) | 8 Pieces |
| Mushroom (Soaked & Sliced) | 4 Pieces |
| Finely Diced Ginger | 3 Slices |
| Scallion | 2 Stalk |
Seasoning 调味料
| Soy Sauce | 3 tsp |
| Salt | 1 tsp |
| Sugar | 1 tsp |
| Liquor | 2 tsp |
| Tapioca Flour | 1 tsp |
| Sesame Oil | 1 tsp |
| Water | 1 tsp |
Waterless cooking with La Cuisine: Waterless Steam Chicken With Mushroom
First, rinse the chicken and place it in our La Cuisine Casserole.
Marinate for 15 minutes, then add 1 tablespoon of water and mix them well.
Add the soaked black fungus and mushroom, and cover the casserole after mixing them.
Cook with medium heat for 5 minutes, then reduce heat and simmer for another 5 minutes.
Next, turn off the heat and covered lid for 3 minutes.
Lastly, top the dish with some chopped spring onion and we are ready to go!
Are you tempted to try this Chinese Chicken Stew?
No worries about running cold water on heated La Cuisine cookware, La cuisine is scratch resistant and you can use wire sponge to clean your La Cuisine!