I believe many friends have tried to steam chicken, but they can't always achieve the effect of a restaurant. Usually it is dripping with water, not fragrant or slippery. In fact, the devil is hidden in the details. As long as we analyze the influencing factors and then decompose them, we can also steam the chicken at home. Let's take the steamed chicken with red onion as the starting point and analyze in detail how the steamed chicken in Guangdong is made.
Materials:
Half a chicken, red onion 10- 12 heads, appropriate amount of ginger slices, a small amount of freshly ground pepper, peanut oil, soy sauce, cornmeal, salt and sugar (see figure for dosage).
(1) Chickens should choose local chickens (chicks) with good meat quality. The meat is thin and tender, suitable for steaming? The best. Try steaming with chicken offal, it will taste stronger and better, but chicken intestines can't be eaten, and steaming for too long is too much.
(2) The dosage of red onion can be adjusted by itself, but as the main flavor, it should not be too little. I didn't ask for wine, for fear that it would smell after steaming. If it is chilled or refrigerated chicken, you can drop a few drops appropriately, absolutely not too much. Light soy sauce must be less or not. Too much soy sauce will turn into the smell of steamed chicken with soy sauce, and the color will be dark and stuffy.
(3) Green pepper rings can be added to add appropriate spices and decorations. Finally, I can put some chopped green onion, but I don't have it at home today.
(4) The oil is preferably peanut oil, because it is fragrant without peculiar smell and has enough viscosity. If not, choose oil that has no odor. Many recipes use sesame oil, but in fact, the sesame oil obtained by most families is not very pure, which may have the opposite effect, so it should be avoided.
The first part: the treatment of red onion.
1, use red onion instead of dry onion. Red onions are fragrant and spicy, and dried onions are sweet and soft. It's not that they can't replace each other, but the effect is really different.
2. Direct steaming of red onions can correct the taste of chicken. Or fried onion oil treatment, pleasant smell. It's two flavors, and it works best together.
3. Peel and wash the red onion (with mud) and gently press or pat it with a knife. Bevel three fifths to keep it fresh. Two fifths of them are cut into thick slices and used for frying scallion oil.
4, red onion slices fried onion oil on low heat, fragrant. Oil and onions are used separately. Don't fry too much, and the fried onion slices are also used to steam chicken. Personally, I like it fried a little older.
Part II: Treatment of chicken.
1, chopped pieces, the thickness should be thin, which is conducive to rapid cooking and the size should be as uniform as possible. Shredded chicken gizzard, sliced chicken liver, sliced raw intestine. (Prepare for quick steaming)
2. Add salt, soy sauce, freshly ground pepper, raw onion slices and ginger slices, stir well and marinate for 15 minutes. Now it takes a short time to kill chickens, or put them in a steamer as soon as they are caught. If it is chilled chicken, it can be marinated for a long time, from half an hour to an hour, which is beneficial to the taste. (This is the treatment of taste)
3, enough curing time, add raw flour (water starch is better) and fried onion oil, stir well, you can enter the steaming process. If it is too dry, add some water. (This is the key to tender and smooth taste)
The third part: the details of steamed chicken.
1, the choice of metal thin-skinned vegetables is conducive to rapid cooking and heat conduction and uniform heating up and down. It needs a large area, because the chicken is only covered with one layer. Flat bottom, the steamed juice will not gather in the middle of the dish, and the rain and dew will be uneven. Many friends like to use stainless steel utensils in Guangdong and Guangxi, but it is of great significance to race against time for the steaming of Cantonese cuisine.
2, chicken pieces are only paved with one layer. Push the chicken pieces away and lay them flat on the plate to ensure that there is only one piece of chicken in each position without big adhesion. Because the steaming time is short, if there is overlap or large area adhesion, it will be partially unfamiliar. So the plate must be big, or you'd rather put less chicken.
3. Spread the fried onion slices evenly on the surface of the chicken.
There is more water in the pot, and always use the biggest fire. After the water is boiled, add the vegetable chicken, cover the pot and steam for 6-7 minutes. It takes 6 minutes for a big fire and 7 minutes for a small fire. If you are afraid that the heat is not enough, steam for 8 minutes. If it takes longer, it will be overcooked and dripping. The steaming time is based on several factors: (1) metal plate, (2) chicken pieces are cut thin, and (3) only one layer is laid. If these points cannot be reached, the time can be appropriately extended.
5, you can sprinkle a few chopped green onion appropriately.
It's better to eat this dish while it's hot. The stainless steel plate cools easily, and the flavor is greatly reduced after a few minutes. It is best to serve chopsticks as soon as they come out of the oven. Anyway, I'll try the piece with skin and no bones first.