Two small glasses of water (about 200ml).

Exercise:

1. Pretreatment of chicken:

1. Remove the head and neck of the chicken, wash it and dry it with clean gauze.

2. First rub salt and sugar on the inside and outside of the chicken a few times, and massage the chicken while rubbing. Massage can fully absorb the taste of salt and sugar. This step takes about 5-6 minutes. Finally, apply sesame oil and spread it evenly.

3. Hang the seasoned chicken in a ventilated place for about 3 hours, let it dry some water and fully taste.

Second, practice:

1, pour water into the pot and put a steaming rack 5 ~ 6 cm above the water surface. I didn't have a high-legged steamer at home, so I found two cups to raise the rack. The shelf is to prevent boiling water from splashing on the chicken, otherwise it will turn white and cook the chicken.

2. Put the chicken on the shelf, turn on the fire, wait for the water to boil, turn to the minimum fire (keep the water slightly boiling) and steam 15 minutes. The steamed chicken will be tender, smooth and delicate.

3. after the chicken is taken out, add a few slices of ginger to the soup that is dripped in the pot when steaming the chicken, and use it to soak the cabbage, which tastes first-class.