Dongling Steam Pot | Mushroom Corn Steamed Chicken + Mango White Fungus + Fresh Steamed Mantis Shrimp

Prepare the ingredients for the steam chicken.

Slice the ginger and scallions, cut the corn into small sections, chop the carrot into chunks, score the mushrooms, and chop half a chicken into small pieces. Boil a pot of water with a tablespoon of cooking wine, blanch the chicken pieces, and remove them to prevent impurities from clouding the broth.

Fill the glass pot of the Dongling steam cooker with purified water up to the steam water line.

Place the ceramic pot mat inside, ensuring the silicone ring side is facing up.

Position the ceramic steam pot on the ceramic mat, adding ginger and scallion slices at the bottom, followed by evenly arranging the chicken pieces and corn. Since mushrooms and carrots cook quickly, add them last.

Cover the pot with a lid, connect the power, select the steam mode, and set the time for 3 hours.

Soon, you'll notice condensation forming on the glass lid, dripping back onto the ingredients and forming broth. This method ensures a broth that is pure and flavorful, preventing boiling that minimizes purines and fats.

After 2 hours, remove the lid to find plenty of broth in the pot. Remarkably, without adding any water, you have a pot full of nutritious broth!

Add mushrooms and carrots to continue steaming for an additional hour.

After one hour, more broth will have formed, and the chicken soup will be rich and clear. Just a pinch of salt is enough for seasoning; no other spices are needed.

The Dongling steam pot features several functions besides steaming, including quick boiling, soup making, and fresh steaming. Today I plan to prepare a mango and white fungus dessert, perfect for the dry autumn season as mango, lotus, and white fungus nourish the skin and help clear the lungs.

Prepare the ingredients, soaking the white fungus and lotus for at least 2 hours.

Rinse the soaked white fungus and tear it into small pieces. In a glass cooking pot, add 1.5 liters of purified water, then add the white fungus and lotus seeds. Use the quick boiling function for 1 hour.

After 50 minutes, the white fungus will release its gel, then add rock sugar, goji berries, and mango pieces, continuing to cook for 10 more minutes.

The thick gel is soft and tender, with a delicate and warm texture that not only tastes good but also beautifies the skin.

Now is the best season to indulge in mantis shrimp, which are plump and flavorful. A simple steam will reveal their natural, fresh taste. I’m trying to use the Dongling steam pot's fresh steam function for the mantis shrimp.

Mix the mantis shrimp with a tablespoon of cooking wine and a gram of salt, add chopped scallions and ginger, and toss. In the glass pot, add water to at least the minimum water level, then place the steaming tray inside and arrange the mantis shrimp on top.

Select the fresh steam function and steam for 20 minutes.

The fresh steam function of the Dongling steam pot preserves the shape and natural flavors of the food. The steamed mantis shrimp is beautifully colored, intact, and incredibly fresh, retaining its nutrients.

For those who enjoy spiciness, prepare a dipping sauce with minced scallions, small chili slices, minced garlic, steamed fish soy sauce, and vinegar mixed in a small bowl. Dipping the shrimp in the sauce adds a delightful flavor.

Nutritious soups, beauty-boosting desserts, seasonal seafood… a single pot prepares a delicious and nourishing meal!