每逢春末夏初，媽媽總愛煮一道「紅棗雲耳蒸雞」。那時天氣漸熱，但人卻容易疲倦，媽媽說紅棗可以補氣養血，雲耳則有清潤的作用。這道菜色澤溫潤，香氣清雅，每一口都藏著媽媽細心的滋養。小時候，我總愛在旁邊偷吃剛蒸好的雞肉，溫熱鮮甜的滋味，至今難忘。
紅棗雲耳蒸雞 Steamed Chicken with Red Dates and Black Fungus
材料 Ingredients
雞肉醃料 Chicken Marinade
做法 Steps
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浸泡材料 Soak the ingredients
將雞件用凍水沖洗乾淨，然後用鹽水浸泡15分鐘，瀝乾備用。
雲耳用水浸泡30分鐘，洗淨去蒂，撕成小片。
紅棗用溫水浸泡5分鐘，去核後切片。Rinse the chicken pieces with cold water, soak in salt water for 15 minutes, then drain and set aside.
Soak the dried black fungus in water for 30 minutes, remove the tough stems, and tear into small pieces.
Soak the red dates in warm water for 5 minutes, then pit and slice them.
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拌合材料 Combine ingredients
將雲耳、紅棗、薑片加入雞件中，拌勻。
Place the chicken pieces into a large bowl, add salt, sugar, light soy sauce, Chinese cooking wine, and white pepper. Mix well and marinate for 15 minutes.
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蒸煮 Steam the dish
燒滾一鍋水，放入已拌好的雞肉碟子，大火蒸15分鐘至熟透。
Boil a pot of water. Place the mixed ingredients onto a steaming plate and steam over high heat for 15 minutes until fully cooked.
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完成 Serve and enjoy
熄火取出，可以熱食，搭配白飯更添美味！
Turn off the heat, remove the dish, and serve hot. It pairs wonderfully with steamed rice!
