Are steamed chicken and crystal chicken the same thing? How is it made?

Crystal chicken is a special famous dish in Zhanjiang area: Zhanjiang crystal chicken (also known as: steamed chicken, fragrant chicken, classical chicken, barrel chicken).

In the process of making crystal chicken, the first thing to do is to choose the right ingredients. It is okay to choose Zhanjiang chicken, Qingyuan chicken, and Wenchang chicken, and the requirement is that these chickens must be farm-raised, not raised. To determine the breed of chicken, but also to choose the right size of the chicken, generally speaking, the chicken gross weight control at 1250 grams -1400 grams is good.

As for choosing a hen or a rooster, you have two options, one is to choose a hen that has not laid eggs, this kind of chicken.

The advantage is that the meat is relatively tender and there is no residue to eat; The other is to choose a gelding rooster, which has the advantage that the chicken skin is crispy and tastes better.

Ingredients: a net chicken, 30 grams of ginger slices, 20 grams of green onions, 20 grams of Huadiao wine, 5 grams of high liquor, 2 grams of sand ginger powder

20 grams of salted chicken powder, 5 grams of turmeric powder, 8 grams of white pepper powder, 8 grams of salt.

Steps: 1) Mix the above seasonings and spread them on the chicken, gently knead them for 5 minutes and marinate for 60 minutes;

2) Put the marinated chicken in a pot and steam for 60 minutes until mature, then take it out and cut it into small pieces;

3) Arrange the plate.

Tips:

Before steaming, 30 grams of peanut oil should be smeared, which can not only prevent the loss of moisture from the chicken, but also increase the fragrance and luster of the chicken skin;

Put the whole chicken smeared with oil on a plate, add a little green onion and ginger to steam, but not for a long time, when the chicken reaches 90% and half cooked as the standard;

The requirements for the finished product are to cut the chicken pieces, and there is still blood on the chicken bones;

When the chicken is steamed, it will produce some soup, so when the guest orders, cut the chicken into pieces, put it on a plate according to its original shape, and pour the hot steamed chicken soup.

Steamed chicken and crystal chicken are the same thing Prepare 1 pack of special ingredients for Yuhao crystal chicken (just 18g), first rub the chicken belly and chicken body evenly with pure peanut oil, and then put half of the ingredients into the chicken belly and rub well; Rub the other half of the ingredients into the chicken. After the water is boiled, put in the chicken, steam for 15-18 minutes over high heat (depending on the situation), the time of steaming the chicken can not be overdone, it is better to be just cooked, half of the juice steamed out is packed in a small bowl as a discretionary material, and half is poured on the chicken body. If you want to know more, you can take a look.

Steamed chicken and crystal chicken are the same thing, but the name is different, the method of making is very simple, as long as you have Yuhao crystal chicken powder and a chicken in your hand, you can make it, smear the crystal chicken powder on the chicken and put it in the steamer, and you can start eating it when steamed.

Ingredients: Qingyuan chicken, fresh sand ginger, ginger, fine sea salt.

Exercise: 1Prepare the main ingredients, wash and drain the naked chicken, pay attention to the belly of the chicken, hollow out the tail from the chicken, remove blood clots, and clean the trachea.

2.Use a teaspoon of salt to knead the chicken from the inside out. Be sure to rub evenly and slowly for five minutes.

3.Chop the ginger and fresh sand ginger into coarse grains, add a teaspoon of salt and stir well.

4.Fill the belly with the mixed salt and ginger of the chicken tail and let it sit to marinate for an hour.

5.Place the marinated chicken in a baking tray and steam in a steamer for 30 minutes. If you are steaming in a pot, steam in water for 25 minutes.

6.Steam the chicken with insulated gloves and plastic gloves, tear it while it is hot, put it on Brother Hong's plate, pour the chicken juice on the bottom of the plate and garnish with coriander.

<>1.Prepare the ingredients.

2.Bring water to a boil.

3.Once the water is boiling, place the chicken in the steamer.

4.Cover and steam for 15 minutes.

5.Use chopsticks to prick the chicken and see if it is cooked.

6.Add oil to a pan and minced ginger.

7.Stir-fry. 8.Fill up the sleepy grandson and add salt to taste.

9.Add an appropriate amount of soy sauce and mix well.

10.Remove the steamed chicken.

11.Cut into cubes and serve, done.

Ke Chi Mu's family steamed chicken across the water to open the practice of the royal year.

Ingredients: Qingyuan chicken, fresh sand ginger, ginger, fine sea salt.

Method: 1. The main materials are ready, wash and drain the chicken, pay attention to the chicken belly should not be broken, hollow out from the chicken tail, blood clots, and the trachea should be cleaned.

2. Use a teaspoon of salt to knead the chicken from the inside out, be sure to knead evenly, and slowly knead for five minutes.

3. Chop the ginger and fresh sand ginger into coarse grains, add a teaspoon of salt and stir well.

4. Fill the mixed salt and ginger grains from the chicken tail into the chicken belly and let it marinate for one hour.

5. Put the marinated chicken into the baking tray, put it in the steamer and steam it for 30 minutes, if it is steamed in a pot, steam it for 25 minutes.

6. Tear the steamed chicken with heat-insulating gloves and plastic gloves while it is hot, arrange it, pour the chicken juice at the bottom of the plate, and garnish with coriander.

The practice of steaming chicken over water.

1.Prepare the ingredients.

2.Bring water to a boil.

3.Once the water is boiling, place the chicken in the steamer.

4.Cover and steam for 15 minutes.

5.Use chopsticks to prick the chicken and see if it is cooked.

6.Add oil to a pan and minced ginger.

7.Stir-fry. 8.Load, add salt to taste.

9.Add an appropriate amount of soy sauce and mix well.

10.Remove the steamed chicken.

11.Cut into cubes and serve, done.

How to steam chicken across water: 1. Prepare a three-yellow chicken and draw a few more dishes on the body to facilitate the taste. 2. Put a spoonful of salt and a spoonful of cooking wine and marinate for 15 minutes. 3. Put ginger slices and green onion knots on the bottom of the plate, put the marinated chicken, bring to a boil over high heat, and steam for 45 minutes over medium heat.

1) Seasoning: 3 tablespoons of Knorr chicken broth mix, 1 tablespoon salt-baked chicken powder, 2 tablespoons of salt, 1 tablespoon of sugar2: about 2 pounds of free-range chicken, marinate the chicken for 2 hours with seasonings 3: Put a few slices of ginger in the chicken breast.

4: Put the chicken in the pot and steam for 25 minutes.

5) Steamed chicken.

6: Chicken chop pieces on the plate, the knife skills are average. The chicken juice that flows out of the steamed chicken is enough to taste!

If you want to eat the original flavor, the family practice is to boil the water before putting the chicken, to separate the water from the chicken, fifteen to twenty minutes depending on the size of the chicken. If you want to eat something flavorful, stir with a small amount of salt, a small amount of chicken essence powder, and a little sugar, and coat the chicken evenly, especially the inside of the two chicken thighs.

The Guangdong chef teaches you the "steamed chicken across water" tutorial is simple and easy to learn, and one chicken is not enough to eat.

Steamed chicken is also called crystal chicken, so the ingredients are the same as that of crystal chicken, this authentic ingredient is rarely known, but there is this ingredient sold on the Internet, called Yuhao crystal chicken special ingredients, ** more affordable, you see if it suits you no!!

Raw materials for steamed chicken: 1 chicken item (about 800 grams), 2 slices of ginger, 2 green onions, 10 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.

The practice of steaming chicken over water.

1 First rub the chicken body and the inner chamber of the chicken with refined salt, then pour the Shao wine into the chicken chamber and shake it well, then put the ginger pieces and green onion strips, steam them in the basket, and after the basket, remove the ginger and green onions, chop the pieces on the plate, and build back the chicken shape.

2 Boil the oil in a pot, boil the oil, and pour the boiling oil on the chicken surface with a spatula. Stir-fry minced ginger and shredded green onions, add sesame oil and mix well, and use as an accompaniment.

Characteristics of steamed chicken: the skin is smooth and the meat is smooth, and the original flavor is fragrant.