How to make the home cooked recipe of Cantonese steamed chicken

Steamed chicken is a delicious home cooking, is the easiest way to cook, and quite healthy, steaming to the greatest extent to maintain the original taste of the food, but also to avoid the pain of oil smoke, this zero cooking specialty dish, as long as you do it, do not need any cooking skills, everyone will learn the specialty of the dish. This dish is simple and decent, and as the National Day approaches, everyone can show off their skills at the family banquet.

Ingredients. Ingredients.

Grass chicken. 55g excipients. Salt.

Amount. Liquor.

Amount. Sliced ginger.

Amount. Shallots.

Amount. Steps.

1.Wash the chicken first and drain it.

2.Prepare the ginger slices and shallots.

3.Spread evenly with half a cap of liquor.

Rub evenly on both sides of the gram salt.

5.After that, use a knife to make 3 even cuts to make the chicken more flavorful and not deformed when heated.

6.Place the green onion and ginger slices in the bottom of the bowl.

7.Put the chicken on the marinade for another half hour.

8.After that, cover and steam over high heat for 1 hour.

9.Look at the steamed chicken soup.

10.Sprinkle with chopped green onions.

Tips: The steaming process depends on the size and tenderness of the chicken, and it is opened after steaming for 20 minutes.

Steamed chicken with liquor can not only remove the smell but also enhance the flavor, but not excessively, otherwise it will be bitter.

Ingredient Unknown.

1 native chicken, several Ejiao dates, 2 pieces of angelica, and 2 Codonopsis.

Accessories. 2 tsp chicken bouillon, 1 tbsp olive oil, 2 tbsp chicken juice, 1 tbsp soy sauce.

Step 1 Prepare the ingredients, wash a local chicken, wash the red dates, rinse the angelica and codonopsis with water and drain the water.

Step 2: Add 2 teaspoons of chicken bouillon, rub it on the chicken and massage it lightly to marinate until flavorful.

Step 3 Then drizzle with chicken juice, try to smear each part with chicken juice, and massage it slightly to make it flavorful.

Step 4: Stuff a red date in the chicken mouth (or not).

Step 5: Stuff Codonopsis and a slice of angelica into the belly of the chicken.

Step 6: Pour in the dates.

Step 7: Drizzle with olive oil.

Step 8: Drizzle 1 tablespoon of soy sauce to make the chicken look better.

Step 9: Tear a piece of angelica into several pieces and sprinkle it next to the chicken.

Step 10 Put the chicken pot into a pot of boiling water, boil the steam on high heat and continue to steam for about a few minutes (I use a pressure cooker, the steaming time is relatively short, if you use a steamer, the steaming time is about 15 minutes).

Step 11: After steaming, boil the pot and take it out (pay attention to the steam when boiling to avoid burning) Step 12: Cut into pieces and serve on a plate.

Half a steamed chicken material, appropriate amount of salt, appropriate amount of cornstarch, appropriate amount of cooking wine, appropriate amount of light soy sauce.

Method 1Wash and chop the chicken, add an appropriate amount of salt, cornstarch, cooking wine, and light soy sauce and marinate for 2 hours.

2.Steam for 15 minutes.

Nourishing steamed chicken.

Chicken has the effect of warming and invigorating qi, replenishing essence and filling the marrow, and is combined with American ginseng to nourish qi and produce essence, etc., to achieve the purpose of invigorating qi and strengthening the spleen, as a daily nourishing product, simple and easy to make.

Ingredients: 500g chai chicken, 10g American ginseng, 1g deer antler velvet, 50g gourd seeds, 10g white lentils, 100g yam tablets, 10g wolfberry, 5g ginger, 20 jujubes, 1 teaspoon salt (5g).

Method: Soak American ginseng, deer antler, gourd, white lentils, yam tablets, and wolfberries in warm water for a while, and soak them until soft for later use.

Cut the chicken into pieces, wash it, soak it in cold water and remove the blood; Wash the ginger and cut into large slices for later use.

Put the jujube in a small basin and steam it in a pressure cooker for 10 minutes.

Take out the chicken pieces and put them in a small basin, top the soaked American ginseng, deer antler velvet, seeds, white lentils, yam tablets, wolfberries and jujubes, pour in water, the water is just over the chicken pieces, put it in the pressure cooker and steam it over the water, and steam it for 40 minutes after steaming.

Steamed chicken with straw mushrooms. Ingredients: 600 grams of chicken, auxiliary ingredients: 25 grams of straw mushrooms, seasoning: 5 grams of salt, 25 grams of starch (peas), 20 grams of rice wine, 25 grams of soy sauce, 15 grams of sugar, 50 grams of green onions, 25 grams of ginger, 50 grams of chicken fat.

Method 1Put the straw mushrooms into a bowl, pour warm water to soak (the amount of water should not be too much), cover tightly with a plate, remove the straw mushrooms after soaking, and leave the original soup in the bowl to clarify and set aside. Then wash the straw mushrooms in a basin of warm water, remove the roots, tear off the skin, rinse them with water several times to wash off the sediment, and put them in a bowl for later use.

2.Cut the young hen into 4 cm square pieces, put it in a basin, add straw mushrooms, clarified straw mushroom soup and refined salt, soy sauce, Shao wine, sugar, cooked chicken fat, wet starch, green onions, ginger slices and mix well, steam the upper drawer with a strong fire for about 20 minutes, pick out the green onion segments, ginger slices, and put them on a plate.

My mother will add minced meat, which is very fragrant, but she can't add chicken essence, she has to add monosodium glutamate. The other way is the normal way of steaming eggs.

Custard? One egg, one part water, twice the amount of water, use warm water. Stir well, skim the foam, drop two drops of sesame oil, add a pinch of salt, and cover on a plate. Hot water on the pan, 8-10 minutes. It's tender like pudding. Babies love to eat.