The practice of nourishing and steaming the whole chicken is generally to stir-fry and stew the chicken piece by piece at home, but there are many practices of whole chicken, such as steaming the whole chicken. The words are delicious, too. Now let's take a look at the whole chicken nourishing and steaming.
The practice of nourishing and steaming whole chicken 1 the practice of nourishing and steaming whole chicken
Step 1
Clean the whole chicken, and put ginger, astragalus root, codonopsis pilosula and other ingredients into the chicken belly.
Second step
Put a little cooking wine on the chicken surface, then add salt, put the whole chicken in an electric pressure cooker, add a little water, submerge half of the chicken, turn on the chicken stew button and start steaming.
Third step
After the pressure cooker rises, open the lid, add black pepper and medlar, press the heating button, and continue heating for about 10 minute. You can eat it immediately after boiling.
The practice of nourishing steamed chicken 2 the practice of nourishing steamed chicken
Materials:
Native chicken, Chinese yam, Gordon Euryale seed, glutinous rice, Radix Astragali, Radix Codonopsis, Fructus Jujubae, Fructus Lycii, and Coicis Semen.
Exercise:
1, Euryale ferox, glutinous rice and coix seed are soaked in warm water in advance.
2. Cut the chicken into small pieces and soak it in clear water. ...
3. Peel the yam and cut into pieces. ..
4. After the chicken nuggets are cleaned, add glutinous rice, Euryale ferox, yam, jujube, astragalus root, codonopsis pilosula, medlar and coix seed in turn, and add clear water until the chicken is soaked. ..
5. Put it in a pressure cooker for about 40 minutes. ....
I don't put salt here. If you feel weak, dip in soy sauce. ..
Three steps of nourishing and steaming whole chicken 1
Wash onion and ginger, cut onion into sections, peel and slice ginger for later use.
Second step
Wash the whole chicken, put it into the pot, sprinkle salt and cooking wine evenly inside and outside, put ginger slices and chopped green onion into the chicken belly, and cover it with curing 12 hours.
Third step
Pour water into the pot, add the whole salted chicken, boil the water, steam for 90 minutes, and take out the onion and ginger slices from the chicken's stomach to eat.