How to steam chicken deliciously, how to steam chicken delicious

Ingredients: 1 lotus leaf, three yellow chickens (about 1 catty), dried shiitake mushrooms, ginger slices, soy sauce, oyster sauce, sugar, salt, white pepper, cooking wine, sesame oil.

Method: 1. After washing the chicken, cut it into small pieces, about half smaller than the chicken pieces we usually make, so that it is easy to taste, steamed and the taste will be very smooth and tender.

Mix the chicken pieces with a spoonful of oyster sauce, a spoonful of cooking wine, a spoonful of white pepper, 2 tablespoons of starch, 2 tablespoons of soy sauce, half a tablespoon of sugar, a pinch of salt, and ginger slices.

Stir a few times halfway to ensure full flavor Salty, please adjust slightly according to your taste.

When marinating the chicken, the flavor can be a little stronger, so that it can be marinated for a short time.

Finally, we have to add shiitake mushrooms, and shiitake mushrooms will also absorb some of the flavor, so you can make the flavor a little heavier.

2. Marinate the chicken and soak the shiitake mushrooms with warm water (I directly use diced shiitake mushrooms, everyone uses large shiitake mushrooms to soak and cut them small, which is the same).

Dried lotus leaves are washed with water The lotus leaves have a dry taste.

If you can't accept it, you can prepare a pot of hot water, put the dried lotus leaves in it, blanch it for a few seconds, and when the lotus leaves start to soften, take them out immediately and rinse them with cold water a few times.

3. Change the soaked shiitake mushrooms into dices Gently squeeze out some water, but don't squeeze them too dry, add them to the chicken, you can add 2 tablespoons of water to soak the shiitake mushrooms, and finally add a spoonful of sesame oil, mix well, and marinate for another 10 minutes;

4. The lotus leaf can be spread out and placed on a deep bowl, which is easier to operate.

The marinated chicken is evenly spread on the lotus leaves, and a few slices of ginger can be sprinkled with a layer of white pepper, all of which have a freshness effect.

Roll up the lotus leaves around them and wrap them in a ball with the opening facing down.

5. Put it in a steamer, steam it in cold water, steam it over medium heat, steam it for about 8-10 minutes after the water is boiled, then turn off the heat and simmer for 5 minutes, which is conducive to the fragrance of lotus leaves.

Chop the chicken into large pieces, heat the oil, add ginger slices, garlic and tempeh and stir-fry until fragrant, put the chicken down and stir-fry for ten minutes, adjust the taste, then put it in a bowl, and steam it in a pot for an hour and a half.

I thought of steaming pot chicken, but that also requires a pot, and it's not exactly steamed, so the landlord can check it out.

Steam for 15 minutes, then stir-fry in a pot and it will be delicious.

Half a chicken, 1 ginger, 4 cloves of garlic, appropriate amount of green onion, appropriate amount of tea oil, soy sauce, wine, and salt.

Method 1Cut the chicken into small pieces, and finely chop the ginger, garlic and green onion for later use.

2.Put the chicken in a bowl, add ginger, garlic and shallots, an appropriate amount of tea oil, soy sauce, wine, and salt.

3.Add water to the pot. Put the chicken in the pan.

4.Cover the pot. Steam over high heat for 20 minutes.

Wash the chickens inside and out. Salt inside and out and let fine for 20 minutes.

Spread about three or four teaspoons of salt on the outside, and sprinkle a small spoonful of salt on the stomach and shake it.

Method: Put the chicken on a plate and steam it in the pot. Depending on the size of the chicken, steam for 15-20 minutes, this time is very important, if it is short, it will not be cooked, and the chicken will be old when it grows. Do it a few times to find a pattern.

Once in the pan, put the chicken fat in a small bowl and don't throw it away. The authentic Cantonese people use this chicken fat to dip in chicken. If it's too greasy, it can also be used to cook vegetables.

Tear off the skin and shred the chicken or serve it whole (watch out for hot hands).

Method 3 Raw Materials:

1 light chicken (about 800 grams), 2 slices of ginger, 2 green onions, 100 grams of minced ginger, 50 grams of shredded green onions, 30 grams of Shao wine, a little sesame oil, 50 grams of peanut oil, 10 grams of refined salt.

Preparation method: first rub the chicken body and chicken bore with refined salt, then pour Shao wine into the chicken bore and shake well, then put in the ginger and green onion strips, steam them in the basket, remove the ginger and green onions, chop them on the plate, and build them back into the chicken shape.

Boiled the oil in the pot, wait for the oil to boil, pour the boiling oil on the chicken noodles with a spatula, stir-fry the ginger and green onions, add sesame oil and mix well, and use it as an accompaniment.

Method 4 Raw Materials:

1 Wenchang chicken (about 1500 grams).

Ingredients: 50 grams of old salt (coarse salt over 10 years old), 25 grams of chicken broth powder, 25 grams of monosodium glutamate, 5 grams of pepper, 5 grams of sugar.

Production method: 1) Initial processing of chicken (same as above), dry water. Stir-fry the old salt and crush it, mix it with chicken powder, monosodium glutamate, pepper and sugar, use it to rub the chicken cavity and chicken body, and marinate for about half an hour for later use.

2) Put the chicken into a small bamboo cage and put a round dish under the cage (for the original juice).

3) Put the bamboo cage and the round dish into the steaming cabinet and steam for half an hour.

4) Chop the chicken into large pieces when serving, pour the original juice, and if possible, you can heat it with an alcohol stove under the dish containing the chicken, and the effect is better.

Method 5: Hainan people eat without chicken, and it is not a feast, so there is another interpretation of the practice of chicken. There are not only local boiled Wenchang chicken (also called Hainan white cut chicken or white cut chicken), but also steamed Wenchang chicken (Hainan local chicken) introduced and innovated.

Features: Steamed chicken skin is smooth and smooth, and the original flavor is fragrant.

The simple method of Hainan is as follows: main ingredients: an authentic Wenchang chicken; Ingredients:

MSG and a little salt, sesame oil (a little bit of fat and lean raw chicken). Process: 1

The chicken is taken from blood and haired, and the internal organs are removed, 2Apply the prepared ingredients all over the chicken to make sure that they are evenly in place. 3.

After marinating for a while, put the whole chicken in the steamer and steam it for about 25 minutes (the heat time depends on the size of the chicken and the strength of the steam). 4.Finally, chop the pieces and put them on a plate (as shown above), and then serve with the steamed juice or pour or accompany them.

It is a good choice to eat the whole steamed chicken, and after we buy the chicken, it needs to be cleaned and a little salt can be added to the bowl. We also need to add a little water, and when we have melted the salt into a paste, we can use our hands to rub it on the chicken, including the belly of the chicken. After that, the cooking wine is mixed with light soy sauce and ginger juice, and then we use our hands to wipe directly on the chicken, which needs to be smeared many times, and including the inside of the chicken's belly, it needs to be smeared, so as to eliminate the fishy smell on the chicken.

After that, cut some ginger slices, prepare a packet, put all the star anise peppers into it, and then tie it tightly and put it in the chicken's belly. Put a layer of shallots in the pot, then put the whole chicken in, then put in the seasoning packet and ginger slices, and add a few pieces of rock sugar, then start steaming, and wait until it is fully cooked and ready to eat.

What ingredients are delicious in steamed chicken.

First of all, we need to prepare 750 grams of chicken, 400 grams of japonica rice, 4 fresh lotus leaves, 150 grams of lard, 1 green onion knot, 5 grams of ginger, 5 grams of cinnamon, 5 grams of star anise, 2 grams of cloves, 25 grams of sugar, 50 grams of Shao wine, 100 grams of soy sauce, 100 grams of fresh soup, 50 grams of sesame oil.

First of all, we have to chop the chicken into 12 pieces, then cut the lard into 12 pieces, put them together in a bowl, add ginger, green onions, Shao wine, and soy sauce and marinate for half an hour. After that, wash the lotus leaves, cut them into a fan shape, and then remove the old tendons on the back, and then put them in a pot of boiling water to blanch them, and then wipe off the water in them. Wash the japonica rice and set aside.

After that, we put the pot on the fire, and when we need to put japonica rice, star anise, cloves, and cinnamon in it and fry it until golden brown, we can serve it, and then pick out the cinnamon, star anise, and cloves, and grind them together into coarse rice flour, and then use a coarse sieve to sieve the impurities. After that, put the japonica rice noodles in a bowl, then add fresh soup, soy sauce, sugar, sesame oil, and stir them into a paste together, and then put the impregnated chicken pieces and lard together to mix well, and then put them in a plate with a lotus leaf, and you also need to cover a lotus leaf and steam it for 30 minutes until it is crispy. The lotus leaf needs to be back up, spread flat on the board, put the steamed chicken on the lotus leaf, wrap it in a rectangle and arrange it neatly on the plate, and then take it out after steaming for 5 minutes, smear it with sesame oil and eat.

Steamed chicken. Ingredients: chicken, green onion, flour, yeast, baking powder, ginger, light soy sauce, salt, peppercorn noodles, chicken essence, sesame oil, monosodium glutamate, dark soy sauce.

Steps: <>

Step 1: Rinse the chicken and chop it into pieces.

Step 2: Add green onion, minced ginger, salt, peppercorn noodles, chicken essence, monosodium glutamate, light soy sauce, dark soy sauce, and sesame oil!

Step 3: After grasping the seasoning! Wrap it in plastic wrap and put it in the freezer (I marinated it in advance at night).

Step 4: Take it out of the freezer and add flour the next day.

Step 5: Grasp well again.

Step 6, half a pound of flour, take yeast, baking powder with warm water to dissolve the dough, knead the dough to rise (I probably woke up for more than ten minutes!) Take the meat before the dough).

Step 7: Roll out the proofed dough (one circle smaller than the steaming drawer).

Step 10 <>Put it in a hot water steamer, turn off the heat after steaming for half an hour, simmer for a minute or two and then take it out! (When steaming, the gas is counted as time).

Step 11: Do you want to eat? My favorite.

Step 12: Delicious (when I was a child, my mother used to cook for us).

Step 13、Actually, I like to eat this dough the most!! Oily yellow.