Steam fresh Cordycep – 港式虫草花腊肠蒸鸡

by Susan

Steam fresh Cordycep militaris Chinese sausage with chicken in Hong Kong style

Kin Yin fresh Cordycep militaris is so fresh and are locally produced… my kids taste it and say it’s good 😋… normally they just eat the steam chicken only😆

Finest Festival is back this month and they’re kicking things off with a highlight on fresh, healthy and beautiful ingredients. Come down to FairPrice Finest at Bedok Mall and Thomson Plaza on 20 and 21 Aug to sample some exquisite and beautiful produce, and how best to prepare delicious, uncomplicated meals at home.

There’s an Instagram contest for those who come down to the store, with weekly giveaway prizes worth more than $500.

@finestfoodsg ,

2 boneless chicken leg ( cut into small pieces)
-> marinate with
1.5 tbsp light soya
1 tbsp oyster sauce
1 tbsp chinese wine
0.5 tbsp sesame oil
1 tsp of sugar
White Pepper

4pc of Kin Yan Empress flower shiitake mushroom ( slice)
40g of Kin Yan fresh cordycep militaris
1 lup cheong Chinese sausage ( slice)
3 slice of ginger ( cut stripe)
1 tbsp of goji berry ( lightly soak for 5min and wash it off)

Mix everything except the goji berries and put into a plate… place into steamer after water boiled to steam at medium fire for 12min. Add in the goji berries at last 30sec and ready to serve

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