The recipe of Huyang Steamed Chicken is actually super simple.

1. Selection of materials

Huyang Steamed Chicken is made from Huyang domestic chickens, either pullets or roosters. Free-range domestic chickens have a wide range of chicken recipes and require It is rich in various elements. In addition, free-range chickens run for food, have strong muscles, less fat, and are bred for a relatively long time, so the taste is quite special. Of course, friends from other places cannot buy Huyang chicken, as long as they buy high-quality chicken. Good domestic chicken is enough.

2. Preparation

Kill the chicken, pluck the feathers, disembowel it and remove the internal organs. After washing, apply salt evenly on the chicken body. The taste depends on the individual. It is recommended not to be too salty. This chicken only needs salt and no other seasonings.

3. Start steaming the chicken

1. Start boiling water in a large pot. The bigger the pot, the better, and the more water, the better. The more water in a large pot, the more heat it will cause and the protein will solidify quickly.

2. Put the rack in place. After the water boils, put the plates together. Put the pot on the shelf and cover it with a lid. The key point is to turn the water on high. This method is called dry steaming. The advantage is that there is no soup in dry steaming and the protein is not lost, so the taste is very good. Wood-fired stoves are common in rural areas and the firepower is very strong, so there are some The dish can only taste like this in rural areas. In addition, dry-steamed chicken is cooked whole and cannot be cut into pieces. If the chicken is cut into pieces before being cooked, only the bones will be visible after steaming, and the meat will not be visible. The taste and texture are not good, and the aroma of the chicken is gone.

3. Take it out of the pot. Steam it for about 30 minutes. Of course, don’t rush to take it out, just wait until it’s time to start cooking. Cut the chicken into large pieces.