Steamed chicken is very atmospheric whether it is a home-cooked dish or a banquet. As long as you chop up the chicken and spend some time on it, a plate of steamed chicken with all colors and flavors can add icing on the cake to your table. Production steps:

1. Half a chicken, remove the bottom of the chicken, clean all the internal organs of the chicken, and rinse with clear water until there is no blood.

2. Clean the chicken with 2g of salt, 5ml of soy sauce and 5ml of cooking wine, add ginger slices and onion segments, and marinate for one hour.

3. Put the marinated chicken in a steamer and steam on low heat 18 minutes.

4. Cut onion, coriander and garlic into powder.

5. Put oil in the hot pot to cool, and stir fry the minced garlic.

6. Cook two spoonfuls of soy sauce, one soup is very fragrant, half a spoonful of cooking wine, a small amount of pepper, and a spoonful of water to boil.

7. Add chopped onion and coriander, and mix well as dipping sauce.

8. Cut the cold chicken into pieces and decorate it with tomatoes.

Tips for steaming chicken:

1, before steaming the chicken, wipe the chicken with salt, soy sauce and cooking wine to make the chicken have a bottom taste.

You don't need to add salt when cooking the dipping sauce, because the soy sauce is salty and the taste is extremely rare. If the taste is heavy, you can add a little.

3. Turn the steamed chicken to a low heat after boiling to prevent the chicken skin from breaking.