Gà hấp tứ quý chay

Method

1. 1 Soak the shiitake mushrooms for 20 minutes, then cut off the stems and reserve the soaking water for use as broth.
2. 2 Slice the king oyster mushrooms into 1 cm thick rings and separate the enoki mushrooms into small bunches.
3. 3 Arrange the four types of mushrooms in four separate corners around the block of soft tofu in the center.
4. 4 Arrange each type of mushroom separately so that it retains its own texture; when mixed together, they create a unified flavor.
5. 5 Pour the mushroom soaking water over the soy sauce and steam over high heat for 12 minutes.
6. 6 Drain the liquid from the plate, boil it with cornstarch to make a sauce, then pour it back over the sauce and sprinkle with shredded ginger and green onions.

With an appliance

• Microwave 31 min

  Replace step 5: loosely cover the plate of mushrooms and tofu and microwave at 700 W for 7 minutes, then rest for 2 minutes; the sauce in step 6 should be cooked separately.