How to make steamed chicken, the authentic practice of steamed chicken Guangdong

Materials. Main ingredient chicken (local chicken, domesticated) 1.

Seasoning: Salt, 2 large pieces of ginger, 4 tablespoons light soy sauce, appropriate amount of chives, and 2 tablespoons cooking oil.

Preparation of steamed chicken.

1.Prepare the ingredients and clean up the chicken.

2.Rub the surface of the chicken evenly with salt, and also rub a small amount of salt on the belly of the chicken.

3.Tie some of the green onions into a knot, and pat some of the ginger and stuff them into the belly of the chicken.

4.Leave the processed chicken on for about 20 minutes.

5.Bring the water in the steamer to a boil, place the processed chicken on a plate and place it in the steamer.

6.Cover the pot tightly, steam over high heat for about 10 minutes, then turn off the heat, simmer for about 5 minutes, then open the lid and take it out to cool.

7.Chop the remaining ginger into a puree and the green onion into small pieces and place in a bowl.

8.Heat the oil until white smoke comes out of the surface and pour it into a bowl with minced green onion and ginger.

9.Then add the light soy sauce while it is hot and mix well to form a sauce, and when eating, dip the chicken in the sauce.

Cooking skills. 1. When dealing with chickens, you can't cut all the chicken's belly, as long as you can open a small hole under the chicken's belly near the tail to take out the internal organs (the master who sells the chicken will generally ask how to deal with the chicken, whether to open the side or open a small hole);

2. Boil the water in the steamer before putting in the chicken;

3. The time of steaming the chicken should be mastered, generally speaking, the medium-sized chicken is steamed for 10 minutes and then simmered for 5 minutes to be fully cooked, and chopsticks can be inserted into the chicken leg to check whether the chicken is cooked through. It is not recommended to choose too large chickens, which will not be easy to steam;

4. After the chicken is steamed, a small bowl of soup will be left on the plate of the chicken, don't pour it out, it is all essence, very fragrant;

5. If the steamed chicken needs to be chopped, be sure to wait for the chicken to cool thoroughly before chopping, if the chicken is still hot, the chicken piece is not easy to form and easy to break.

First of all, kill the chickens, and I won't talk about the basics of cleaning them up, let's get straight to the point.

1.Prepare the ingredients first: 2 tablespoons of powder and salt, 1 tablespoon of Knorr brand chicken broth mix, 1 tablespoon of salt-baked chicken broth powder, 1 tablespoon of sesame oil, 5-6 slices of ginger and sand ginger!

2.In addition to ginger slices, sand ginger slices! Put all the other ingredients together and stir well!

3.Rub the evenly stirred ingredients on the skin of the chicken body and the throat of the chicken! Set aside to marinate for an hour!

4.Place the chicken on a plate after an hour of marinating! The chicken is topped with ginger slices and sand ginger slices!

5.Bring the water to a boil and steam the chicken for 15-20 minutes!

6.Take out the chicken and chop it and put it on the plate, and the chicken juice and ginger slices in the original steamed chicken dish are put in a small bowl! This juice is the soul of steamed chicken! It is used to dip chicken.

The last key point is that the chicken must be a tender chicken, preferably a three-yellow chicken that has just laid eggs. I like this chicken the most, but I can't use old chickens.

The authentic recipe for steamed chicken in Guangdong is as follows:Ingredients: 1 Qingyuan chicken.

Excipients: 80 grams of fresh sand ginger, 80 grams of ginger, 3 teaspoons of fine sea salt.

Steps: 1. The main materials are ready; Wash and drain the chicken, pay attention to the chicken belly not to break, hollow out from the tail of the chicken, and clean the blood clot and trachea.

2. Use a teaspoon of salt to knead the chicken from the inside out.

3. Be sure to knead evenly and slowly knead for five minutes.

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

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

6. Put the marinated chicken into the baking tray, put it in the steamer and steam it for 30 minutes, if you use a pot to steam, steam it for 25 minutes.

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

<>1. Ingredients: half a local chicken, a piece of ginger, an appropriate amount of light soy sauce, half a spoon of sugar, a spoonful of salt, and an appropriate amount of oil.

2. Handle the chicken, clean it, control the dry water, and use a knife to make a few strokes on the chicken leg part to facilitate the flavor.

3. Cut the ginger skin into slices for later use. Potato blind.

4. Add a spoonful of light soy sauce to the chicken evenly, and after five minutes, continue to add a spoonful of light soy sauce to spread evenly. Then add a spoonful of salt and half a spoonful of sugar and marinate evenly for 20 minutes.

5. Prepare the rice cooker bladder, put the marinated chicken into the pot bladder, pour the marinated sauce on the chicken as well, and put the ginger slices on the chicken.

6. Seal the pot with plastic wrap and wrap it so that it doesn't leak.

7. Put the pot on the steamer and cover it, bring to a boil and turn to medium heat and steam for 15 to 20 minutes. After the chicken is cooked, take it out of the pot, cool it for a while, chop it with a knife or tear it by hand, and pour in the sauce of the steamed chicken.

Ingredients: Three yellow chicken.

Excipients: fine salt.

Steps:1Wash the chickens.

2.Press the chicken feet into the chicken cavity.

3.Place the chicken in a small bowl and sprinkle 1 2 teaspoons of fine salt evenly over the chicken.

4.Spread the salt evenly on the chicken.

5.Put water in the pot, put a steaming rack on the rack, and put the plate with the chicken in the steamer.

6.After boiling water over high heat, turn to medium heat and steam for about 30 minutes.

1.Wash the hens, chop them into pieces, put them in boiling water and blanch them slightly, remove them and rinse them with boiling water to remove the blood foam.

2.Slice the green onion and slice the ginger.

3.Peel and wash the winter melon, cut it into diamond-shaped pieces after removing the pulp, blanch it in boiling water until it is eight ripe, remove it, and put it in cold water.

4.Wash the parsley and cut into sections.

5.Put the chicken pieces into the soup bowl, add water, refined salt, monosodium glutamate, cooking wine, green onions, ginger slices, steam the chicken until the chicken is separated from the bones, and pick out the green onion segments and ginger slices.

6.Put the pot on the hot fire, put in the steamed chicken pieces and the original soup of the steamed chicken pieces, then put in the boiled winter melon pieces, add refined salt and monosodium glutamate to adjust the taste.

7.Simmer over low heat for 2 minutes, sprinkle with coriander segments.

This is the method of steaming winter melon chicken nuggets, which is exactly the right question for you).

Preparation of steamed chicken nuggets.

Cuisine and efficacy: home-cooked recipes for qi and blood double tonic recipes for replenishing deficiency and nourishing the body malnutrition recipes for postoperative recipes Process: Steamed chicken nuggets with powder and powder Ingredients: Ingredients: 400 grams of chicken.

Excipients: 50 grams of glutinous rice flour.

Seasoning: 25 grams of rice wine, 5 grams of ginger, 15 grams of green onions, 15 grams of soy sauce, 4 grams of salt, 1 gram of pepper, 1 gram of monosodium glutamate.

Preparation of steamed chicken nuggets: 1Wash the chicken, pat the meat loose with a knife and cut it into pieces;

2.Finely chop the green onion and ginger;

3.Put the chicken pieces in a bowl, add Jiangmi wine, minced ginger, minced green onion, refined salt, soy sauce, pepper, monosodium glutamate, mix well, marinate for 2 hours to make it flavorful;

4.Take a large steaming bowl, pad the base with rice noodles, put the marinated chicken pieces (with juice) in, then add the broth (200 grams) and mix well, put it in the drawer, put it on the kettle with strong fire, boiling water, and steam for 1 hour;

5.Steam until crisp and remove from the mix.

This is to find out, it should not be counted as a copy of the answer, if you want to say it, some details may not be understood or omitted,) like this is very clear.

First, cut it piece by piece, wash it and dry it. Add a pinch of salt. A little more chicken powder, 3 slices of angelica. 2 red dates, 2 slices of ginger. Don't add water... Put in the microwave for 15 minutes and you'll be fine. If it is steamed in a pot for 10 minutes.