Steamed Whole Chicken
Material: chicken1500g.
Accessories: Tricholoma 28g, ham 28g, cuttlefish 70g, rapeseed 100g.
Seasoning: pepper 1g, monosodium glutamate 2g, salt 8g.
Characteristics of steamed whole chicken:
This dish is light yellow, decorated with red, green and yellow ingredients, with harmonious colors and fresh and delicious meat.
Steaming whole chicken:
1. Take out the internal organs of the chicken, remove the crop, trachea and esophagus, wash them, and cook them in a soup pot for 3 minutes;
2. Take it out, wash it in cold water, chop off the tip of the mouth and claws, cut off the mandible, cut off the tail, break the thigh bone with the back of a knife, put the whole chicken in a glazed tile bowl, add refined salt (5g), put it in a cage for dry steaming for about 1 hour, and then add clean water (1000g) to steam until it is soft and rotten;
3. Slice ham;
4. Slice Tricholoma and cuttlefish with an oblique knife;
5. Boil the rape heart with clear water and take it out for later use;
6. Put the wok on medium fire, add meat soup and salt to boil, then add mushrooms, cuttlefish and Chinese cabbage to cook, remove and drain;
7. Turn the whole chicken over with a spoon, put cabbage around the whole chicken, put mushrooms and cuttlefish on it, cover the cooked ham slices, add monosodium glutamate and sprinkle with pepper.
Whole chicken soup
Add bamboo shoots. Mushrooms. You can put some cabbage if you like. The seasoning is light, and it must be fragrant leaves, peppers and peppers.
Three cups of chicken with sauce.
A cup of soy sauce, a cup of cooking wine, a cup of oil, and then stew.
Bazhen eight treasure steamed chicken
A whole chicken, glutinous rice, red dates, medlar, longan, mushrooms.
1. Try to choose tender chickens with a net weight of less than 2kg. After the chicken is treated, rub the whole body with salt, give the chicken a full body massage, put it in a small pot, add a cup of oil, a cup of soy sauce and a cup of white wine, and simmer 10 minute. Remember to turn over the chicken frequently when stewing to make the color even;
2. Soak the glutinous rice one night in advance. When stewing the chicken, put the soaked glutinous rice into a steamer and steam it.
3, steamed glutinous rice, mixed with red dates cut into fine particles. Add a little salt to taste and make eight-treasure rice;
4. Take out the braised chicken, pour the eight-treasure rice from the opening, and put it back in the steamer for ten minutes.
After reading the above detailed introduction, now everyone knows the specific practice of chicken very clearly! In fact, there are many ways to do this. You can choose the method according to your own taste and preference. If you prefer chicken, go home and try it!