The invention relates to steamed chicken with bamboo
fungus capable of nourishing and maintaining health, and a process technology of steamed chicken with bamboo
fungus. The steamed chicken with bamboo
fungus comprises the following components in parts by weight: main materials: 350 to 450 parts of spring chicken, 200 to 300 parts of glutinous rice, 50 to 150 parts of Chinese date, 10 to 20 partsof radix angelicae sinensis, 10 to 15 parts of bamboo fungus and 4 to 7.2 parts of Chinese wolfberry; auxiliary materials: 2-8 parts of chicken
powder, 2-3 parts of
yeast extract, 1-2 parts of
vegetable oil, 2-3 parts of
sugar and 2-8 parts of yellow rice
wine; and the
raw material further comprises 0.1 to 0.2 part of disodium 5'-
ribonucleotide. The process technology comprises the following stepsof firstly, uniformly mixing all the auxiliary materials and disodium 5'-
ribonucleotide, uniformly smearing the mixture on the surface of the spring chicken,
pickling the spring chicken at the temperature of 0-4 DEG C for 10-14h, then mixing the pickled spring chicken with other main materials, adding boiling water until the obtained mixture is just submerged, controlling the temperature of the mixture to be 90-95 DEG C, and performing boiling for 4-6min. The chicken product disclosed by the invention has the effects of nourishing a
human body and reducing the influence of excessive fat on the
human body after the chicken product is eaten, so that the chicken product has the effect of reducing blood fat.