3 years ago

Cuckoo Multi-cooker: $30 OFF Promotion on Amazon
Link: https://amzn.to/3mtHsct

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OTHER INGREDIENTS I USE:
★ Light Soy Sauce - https://amzn.to/3bfWJJ3
★ Dark Soy Sauce - https://amzn.to/3PnHsI5
★ Oyster Sauce - https://amzn.to/3yGIHf0
★ Sesame Oil - https://amzn.to/3pWPFFA
★ Fish Sauce - https://amzn.to/2X5nacc
★ Shaoxing Wine - https://amzn.to/2KZOqXp
★ White Pepper - https://amzn.to/2QgRel2
★ Five Spice Powder: https://amzn.to/3okZhss
★ Hoisin Sauce: https://amzn.to/2KX589L
★ Char Siu Sauce - https://amzn.to/2LzmLfP
★ Chili Garlic Sauce - https://amzn.to/3GJ2fld
★ Sriracha - https://amzn.to/31P49Nt
★ Chu Hou Paste - https://amzn.to/3qrUDN5
★ Corn Starch - https://amzn.to/397IfbD
★ Kewpie Mayo - https://amzn.to/2PFjBcH
★ Rice Vinegar - https://amzn.to/3baaGat
★ Chicken Bouillon Powder - https://amzn.to/3O2Y86p
★ Bull Head Barbecue Sauce - https://amzn.to/3tpgZkG
★ Coconut Milk - https://amzn.to/3ojMiry
★ Sea Salt - https://amzn.to/3zJNm0K
★ Cooking Spray - https://amzn.to/2JEudFI
★ Chicken Stock - https://amzn.to/3nqFkzU
★ Rice Flour - https://amzn.to/36m4dqK
★ Wheat Starch - https://amzn.to/31RLZeb

APPLIANCES / COOKWARE I USE:
★ Instant Pot - https://amzn.to/383TDGg
★ Air Fryer (new model) - https://amzn.to/3llLDGq
★ Zojirushi Rice Cooker - https://amzn.to/3b2S1OI
★ Standing Mixer - https://amzn.to/3wnhL0s
★ Wok - https://amzn.to/3xBnq5O
★ Stainless Steel Pot - https://amzn.to/3HEp21t
★ Nonstick Pot - https://amzn.to/3AqO833
★ Cast Iron Skillet - https://amzn.to/30c5g9e

AMAZON STORE:
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WRITTEN RECIPE:
➜ INGREDIENTS:
3 lb whole chicken, deskinned
1 tbsp cooking oil
1 large thumb ginger, sliced
8-10 dried shiitake mushrooms, rehydrated
4 cups water
1 cup mushroom soaking liquid
6-8 dried razor clams
1 tsp salt, or to taste
3-4 tbsp Fukien cooking wine

To serve:
Fuzhou longevity noodles
Hard boiled eggs

➜ INSTRUCTIONS:
1) Place deskinned whole chicken into a large pot filled with enough cold water to cover the chicken. Parboil over high heat until water comes to a full boil. Discard foamy water, then rinse chicken thoroughly with cool water. Strain and set aside.
2) Remove stems from rehydrated shiitake mushrooms and slice each mushroom into halves or threes. Do not discard the mushroom soaking liquid.
3) Press "sauté" on your multicooker. When it is heated, transfer 1 tbsp of cooking oil into the pot, swirling to coat evenly. Add the sliced ginger and stir for about 30 seconds.
4) Transfer the sliced mushrooms, parboiled whole chicken, Fukien cooking wine, water, mushroom soaking liquid, dried razor clams and salt into the pot.
5) Cancel the sauté function and pressure cook for 30 minutes, ensuring that the steam valve is in sealing position.
6) When the soup is done, allow the pressure to naturally release completely.
7) Serve with Fuzhou Longevity Noodles and hard boiled eggs. Enjoy!

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MUSIC:
♫ Cheek - Sunset Dream

FTC:
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