Recipe: Steamed chicken (water chicken)

Home Cooking Recipe: Steamed chicken (water chicken)

Notes:

The material is simple, the method is simple, and the meat quality is incomparably fresh and smooth. It is very suitable for a small and old family.

Ingredients:

Steps:

  1. Home Cooking Recipe: The hens are washed and washed, hung up to dry the water or use a kitchen towel to drain the water. Pickle the scallions and wash them together to tie them up.

    The hens are washed and washed, hung up to dry the water or use a kitchen towel to drain the water. Pickle the scallions and wash them together to tie them up.

  2. Put the chicken on the plate to be steamed on the pan (preferably a little deeper, because the steam will make the juice, the dish is too shallow and easy to overflow.) First, apply a proper amount of salt to the chicken body, and wipe the belly. Then take a proper amount of peanut oil and wipe the chicken body once. Put the small scallions that had been knotted into the chicken belly, and pour a little peanut oil into the chicken belly. Finally. (Like eating chicken, you can put them on the wings and the middle of the chicken body. You don't need to apply salt oil alone. Don't put them on the chicken legs, it is easy to cause the chicken legs to be unripe.)

  3. Put enough water in the steamer to boil, put the chicken in the water and steam for 20 to 22 minutes. Take the toothpick and deepen the chicken thigh meat. Pull out the small hole and do not take the blood.

  4. The chickens are taken out together with the dishes to be warmed up, and the juice is poured out of the bowl of the clams. The chickens are cut into pieces and eaten with juice. (I think that the chicken oil in the juice can be cooked and eaten with hot vegetables. The dish that the chicken oil is hot is delicious and delicious.)

Tips:

1. Choosing chicken can refer to the method mentioned in my recipe for the white-cut chicken, but the steamed chicken should not be chosen too old, otherwise it will be very tough. If the chicken is bigger enough to extend the steaming time. 2. The amount of salt oil is controlled by yourself. The juice that is steamed out is a bit salty and the chicken is better. In case it is light, it is also possible to add some salt to the juice and stir it to make the saltiness of the simmered juice suitable. 3. The steamed chicken on the same day tastes the best. You can't eat the next meal and pour the juice back into the meat. (Don't be too hot, otherwise the juice and meat taste will be light and it will not be good.) 4. What are the problems in the process? Welcome to see, see a certain reply, thank you!


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