Use Wen Shui to send bubble of dry Xianggu mushroom above all.
★ dry Xianggu mushroom chooses 6-10 according to size and individual be fond of can. Also can be done with fresh Xianggu mushroom, fresh Xianggu mushroom is more slippery, but dry Xianggu mushroom absorbs condiment more easily the flavor of juice, taste will be better.

New lute leg is abluent wipe moisture.
★ makes this food, the mouthfeel that uses drumstick meat is best, do not use pigeon breast meat (too bavin) . What lute leg points to is the place between gallinaceous ham and gallinaceous claw, appearance calls the lute the leg so like the lute (the drumstick in the picture is) . It is OK also that the ham that use chicken will do.
The weight of leg of 4 lutes in this ★ cookbook is 600 grams about.

Cut open drumstick, make flesh and blood detached. Get off bone.

The drumstick flesh of take out bone cuts chunk.

Join in drumstick flesh unripe smoke, often smoke, starch of oyster sauce, candy, cooking wine, corn, white pepper. Mix adequately divide evenly, next souse 20 minutes of above.
If ★ did not measure spoon, white pepper carries a few to join with finger tip can, or add according to individual taste.
This one situation can have done ★ ahead of schedule, with last film covers put freezer to refrigerate (4 ℃ ) , when needing, take have follow-up move. But time is saved not to exceed 24 hours in freezer.

The Xianggu mushroom that bubble sends squeezes dry moisture, cut thick piece (or stripping and slicing) . Additional ginger section, green section of mincing, garlic.

Boiler conflagration burns heat, enter vegetable oil. Green ginger garlic is entered after oily heat, break up fry a fragrance.

The drumstick flesh that falls to had bloated next (along with bloats the condiment of chicken juice, enter entirely) , break up quickly fry, become angry entirely till chicken.

Next, enter Xianggu mushroom piece. Continue to break up fry 1 minute, can give boiler.

Fill the chicken that has fried the bowl in. Is looking very sweet? Can you leave ate? -- wait, we what does this dish call? Chicken of Xianggu mushroom evaporate... haw, return seemingly little a measure?

Right, final finally, still must be evaporate is breathed out! Put chicken bowl a pot for steaming food, conflagration of a pot for steaming food is burned on after steam, turn evaporate of medium baking temperature 15 minutes (perhaps use evaporate case, 100 ℃ evaporate 17 minutes. What I use is evaporate box) .
After evaporate is good, can eat!

Tips:
1, although this dish is evaporate chicken, but still one " fry " measure, such ability get the most delicate chicken. If do not fry direct evaporate, the time of evaporate should lengthen 10-15 minute, and the water of food boiling water that such doing come out will be too much, after flavour also is inferior to been fry thick slip delicious. Want to make chicken of more delicate Xianggu mushroom evaporate so, we am not afraid of bother little to breath out more a little.
2, itself is unripe smoke, often smoke, there is salt in oyster sauce, salt was not added again additionally in dish so, it is completely enough that my individual feels salty to spend. You are OK also the taste according to oneself, will decide to want to add salt additionally (if add salt, join before drumstick flesh has fried a pan can) .
3, unripe smoke with will flavor, often smoke use chromatically (use after often be being smoked, finished product has more full-bodied colour and lustre) . If do not like too deep color, often can take the part wait for a quantity to be replaced unripe smoke.
4, finally, can be after evaporate is good, scatter a few fry ripe white sesame seed to be in the surface, add special flavor.