How to make steamed chicken delicious? How to make steamed chicken is simple and delicious?

With the popularity of live streaming software, many delicacies have also become popular. Recently, a way to eat chicken in Guangdong, steamed chicken, has become popular, and it can be seen on the streets and alleys. It's just that the friends in Guangdong don't have a hard time eating, and the northern friends still have a hard time eating it.

Today, I will share with you the practice of Internet celebrity chicken - steamed chicken across water, which is simple and easy to learn, and it is so delicious that it will burst.

Ingredients: 1 local chicken, green onion, ginger and garlic, cooking wine, salt and vegetable oil.

Method:1After the chickens are slaughtered, the feathers are removed, the internal organs are removed, washed and drained.

2.Spread the salt on the inside and outside of the chicken and marinate for 20 minutes.

3.Slice the green onion and slice the ginger and garlic.

4.Pour in an appropriate amount of vegetable oil, pour in the green onion, ginger and garlic and stir-fry until fragrant.

5.Stuff the sautéed green onions, ginger and garlic into the chicken belly and let it sit for 40 minutes.

6.Pour an appropriate amount of water into the steamer, after the water boils, put the chicken in the steamer and steam for 30 minutes.

7.Tear the steamed chicken into small pieces while it is hot, and dip it in some sauce according to your taste when eating.

Looking at the steamed chicken that maintains the original flavor, do you have any drool? Steamed chicken is simpler than boiled chicken, and it also maintains the original nutrition and taste of chicken, making it a very delicious dish. Take a bite of the strong chicken, full of chicken aroma, delicious rhythm.

Gluttonous friends, let's learn with us!

Marinate the chicken with cooking wine, light soy sauce and oyster sauce to taste, then put it in a steaming bowl, put shredded ginger, chopped green onion, black bean sauce and taro, steam it for 40 minutes, and drizzle sesame oil before cooking.

After the chicken is cleaned, drain the surface and place it in a pot. Spread a layer of salt and chili powder on the surface of the chicken, add an appropriate amount of green onions, ginger, garlic and cooking wine to the bowl and marinate for about two hours. Boil hot water in the pot, wait until the hot water boils, put the marinated chicken into the pot, and steam it for about 30 minutes on high heat before turning off the heat and removing from the pot.

The chicken steamed in this way is delicious and delicious.

Peanut oil, salt, minced garlic, minced ginger, a little cooking wine stir together, smear on the chicken and belly, let it stand for 20 minutes, add an appropriate amount of water to the pot, boil over high heat, put the marinated chicken into the steamer, then cover it over medium heat and steam it, and cut it after cooling.

After blanching the chicken to remove the foam, add chili, minced garlic, shredded ginger and seasonings, and steam for an hour.

To make this steamed chicken, it is not to directly steam the chicken in the pot, but to do some details first, and if the details are handled, the deliciousness of this dish will also be greatly improved.

1. Buy back the chicken (generally half is enough), clean it first, if you want to clean the chicken to the greatest extent, you have to use flour, flour has strong adsorption, evenly coat the flour inside and outside the chicken, and stand still for 5 minutes, then rinse with water, and rub the chicken skin on the surface by hand, and then dry the water. This will keep the chicken extra clean.

2. Cut the ginger slices and green onions, then knead the ginger and green onions a few times by hand, and smear the chicken evenly inside and out, the ginger and green onion juice can not only remove the fishy smell, but also the natural meat tenderizer, after coating the ginger and green onions, and then smear a layer of salt on the bottom taste, and finally pour on half a bottle of beer, marinate for half an hour, so that the chicken can fully absorb the flavor. Beer can also remove the smell and enhance the flavor, and it can also soften the meat and make the chicken more tender.

3. After marinating, take out the chicken and drain the water, and then brush it with a layer of peanut oil, which can lock in the moisture, the nutrients will not be lost, and the color of the chicken will be more beautiful after brushing the oil.

The first 3 steps are the details of the chicken before putting it into the pot, the purpose is to make the chicken more delicious, friends I don't know if you have done it?

4. Boil water, put in more water, then add an appropriate amount of high liquor (to remove the smell and increase the flavor), put on the steaming rack, then put ginger slices and ginger segments on it, then put the chicken on it, cover the lid, after the water boils, steam for 20 minutes on high heat, and steam the chicken.

5. Make the sauce while the chicken is steaming. Prepare shallots and cut them into chopped green onions and put them in a bowl, then prepare ginger, crush them and cut them into minced ginger and put them in a bowl, then pour hot oil to stimulate the fragrance, and finally add an appropriate amount of salt, light soy sauce, and sugar (friends who like spicy food add millet spicy) and stir well.

6. After the chicken is steamed, open the lid and you will find that the chicken is golden brown, and the taste is exceptionally clear and fragrant, which is very appetizing. Let the chicken cool a little, then change the knife and cut it into small pieces, taking care not to break the chicken skin when cutting, otherwise it will affect the aesthetics of the dish.

7. Put the cut chicken on a plate, and it is best to pour the sauce evenly, and a delicious [steamed chicken] is ready.

The steamed chicken in this way does not lose nutrients, has a golden color, a sweet taste, and a tender taste, which is not an ordinary delicacy.

Food Tips:

1. Details of the chicken before putting it in the pot: wash, remove the smell, and oil it.

2. Detailed treatment of steamed chicken: add high liquor to the water, ginger and green onion under the chicken.

3. The details of cutting the chicken: the chicken skin should not be broken, and the plate should be neat.

Buy a 2-and-a-half-pound chicken back, use a package of Zhanfeng crystal chicken powder, spread it evenly and marinate, 20 minutes, and then discharge the rice cooker to steam.

1. Dig out the chicken viscera clean, you can cut off some oil slightly, rinse it well, smear it with salt inside and out, and let it stand for half an hour.

2. If you like to eat lightly, rinse the chicken and wash off the salt on the surface, and stuff ginseng slices, cordyceps flowers, and half of the wolfberry into the chicken's belly.

3. Stuff the chicken into the steaming pot, add a small half bowl of water, put the key imitation hand into the ginger slices, and sprinkle the remaining wolfberries on the surface.

4. Add an appropriate amount of water to the rice cooker, put the steaming pot into the rice cooker, and press the cook button to cook for 20-30 minutes (observe the chicken bones protruding or chopsticks can easily poke into the chicken).

5. Take scissors and cut them or tear them into small pieces by hand while they are hot.