steamed chicken
The practice of steaming chicken:
1. Buy 750g white striped chicken from the supermarket, clean it, 50g coriander, 3 tbsps salt, 2 tbsps monosodium glutamate/kloc-0, 2 tbsps fresh hot sauce, 0/0g codonopsis pilosula, 0/0g angelica sinensis 1 0g olive oil, and clean it for later use.
Clean the white striped chicken.
Clean coriander
dangshen
Chinese angelica
2. Rub salt on the chicken and massage the chicken to make it taste better; Add 1 spoon chicken essence, and continue to massage to taste; Add 2 spoonfuls of fresh fragrant dew and continue to massage to make it tasty; Codonopsis pilosula10g and Angelica sinensis10g were stuffed into the chicken belly.
Rub salt on the chicken and massage.
Add 1 spoon chicken essence and continue massage.
Add 2 spoonfuls of fresh perfume and continue to massage.
Fill the chicken's abdomen with codonopsis pilosula10g and angelica sinensis10g.
3. Shaping chickens; Pour 2 spoonfuls of olive oil; Pour in the right amount of soy sauce to color; Steam in an autoclave for six or seven minutes (it takes 15 to 18 minutes to steam once) and then take it out; Steam the chicken out of the pot and sprinkle with coriander.
Shaping chicken.
Pour in 2 tablespoons olive oil.
Pour in the right amount of soy sauce for color matching.
Steam in a pressure cooker for six or seven minutes.
Steam the chicken out of the pot and sprinkle with coriander.
4. Cut the steamed chicken and put it on the plate.