Steaming whole chicken is a complete recipe. Delicious steamed whole chicken needs our careful preparation. Steaming whole chicken is also very simple. Steamed whole chicken is soft, rotten and delicious, and adults and children love it. Share with you the recipe for steaming whole chicken.

Steamed whole chicken recipe daquan recipe 1 ingredients

1 chicken

Ginger amount

Proper amount of aged wine

Yanba 2 soup spoon

Onions and garlic in moderation

Soy sauce 1 spoon

Lycium barbarum proper amount

Appropriate amount of pepper

Chicken essence 1 spoon

Methods/steps

First, clean the whole chicken and marinate it with a little salt.

The whole chicken is marinated with cooking wine and soy sauce.

Lycium barbarum and beauty beauty can be appropriately added,

Mix the onion and ginger, cut them and put them into the chicken's stomach.

Put it in a pot and steam it slowly for 20 to 30 minutes to see if it smells good.

Finally, choose a plate, sprinkle some chopped green onion on the pot, and a plate of steamed chicken will be baked.

Steamed whole chicken recipe daquan recipe 2 ingredients

Qingyuan chicken 1

Dried cuttlefish 1

Water mushroom 20g

Shanghai Qing 2 ke

Proper amount of salt

Appropriate amount of pepper

Methods/steps

First, soak the dried cuttlefish in clear water, and then slice the cuttlefish.

Water-soaked mushrooms are pedicled, Shanghai is green and roots are removed, and old leaves are removed.

Qingyuan chicken removes the tip and tail of chicken wings, removes the toes, cuts off the drumsticks with the back of a knife and stuffs them into the chicken's stomach.

Pour half a pot of water into the pot, put the whole chicken into the pot, add a spoonful of salt, add cuttlefish and water-soaked mushrooms, pour half a bowl of water, sprinkle a little pepper, cover the pot, steam for two hours, and take out.

Take another pot, pour in the original juice of the steamed chicken, bring to a boil, add half a spoonful of salt, sprinkle a little pepper, add Shanghai green, cook it, pour it over the whole chicken, and serve.

Steamed whole chicken recipe 3 steamed whole chicken

1. First, wipe the whole chicken inside and outside with yellow wine, then wipe the inner cavity with salt, and finally wipe it with minced onion and ginger, and marinate for half an hour.

2. After the steamer is boiled, put the onion and ginger away and steam the chicken in the steamer. If it is a cockerel in the supermarket, the whole chicken should be steamed for about 20 minutes, and half-steamed for 15 minutes is enough, and then it will get old, especially the chicken breast.

3. Put ginger in a bowl, add 3 grams of salt, and pour in proper amount of hot oil to make ginger oil juice.

4. Chop the lobster sauce, put it in a bowl and add a little Jiang Mo.

5. Pour hot oil.

6. After the smell of lobster sauce comes out, pour soy sauce, put some raw juice of steamed chicken, put sugar, and put a little chopped green onion after the juice is cold.

Finished product drawings:

How can steamed chicken be tender?

Although I use a hundred-day rooster, it is really free-range in the mountains, which is much more important than the quality of chickens in those chicken factories. If it is a supermarket rooster, the whole chicken will be steamed 15 to 20 minutes, but it will take 30 to 40 minutes to rot. Everyone should pay attention to this, but this free-range 100-day chicken is really delicious.

Before the chicken is steamed, it must be smeared with yellow wine and onion ginger, so that it will not smell fishy after steaming. The purpose of smearing salt is to make the chicken have a bottom taste.

Actually, I borrowed the ginger juice from Dongjiang salted chicken. The way to adjust the juice is to pour dried Jiangsha powder and salt on hot pigs, and finally add some sesame oil. But now everyone seldom eats lard, so I omitted it. There is no Jiangsha powder at home, so I replaced it with fresh ginger. If you like the flavored juice I said, you have to buy it yourself. There's only one way.

Douchi should be chopped and poured with hot oil, which can remove the fishy smell of raw beans and stimulate the aroma. In this way, simply adding soy sauce and shallots can become a good dip. The key is convenience. It's still quite hot now. Let's focus on simplicity!