How to steam chicken is delicious and simple. We are all familiar with chicken. As a common tonic in the family, chicken is very popular with many people and can be eaten in many ways. Cooking in soup is delicious. Here are some simple tips on how to steam chicken.
How to steam chicken is delicious and simple? 1 How can steamed chicken taste tender, smooth and delicious? There are two points to note. First of all, we should choose the right chicken. In Guangdong, we usually use Ma Qing chicken, which has been raised for some time. Chicken should not be too big, usually about 3 kg. Chickens in rural areas taste the best, but you should also choose chickens that have not been raised for too long, otherwise they will be eaten (too old).
Secondly, it is pickling. Chicken pieces should be marinated first, then wrapped in starch to lock water before steaming, so that the steamed chicken will taste more tender and smooth. Here are two ways to steam chicken, I hope you like it. How to cook steamed chicken with lotus leaf "Ingredients: a native chicken (not too old, weighing about 3 kg)" Ingredients: Lycium barbarum 15g, Cordyceps 20g, garlic, ginger, chives, dried lotus leaf "Seasoning: salt, a little sugar, rice wine, peanut oil and starch ~ Production steps ~ ①, wash Cordyceps sinensis, then soak it in water and dry it again.
(2) Wash the fresh chicken after treatment to remove excess water, then cut it into even pieces and put it in a dish, then add seasoning salt, white sugar to refresh a little, rice wine to remove fishy smell a little, then add ginger garlic and onion a little, then stir evenly to make the chicken absorb flavor, then add a little dry starch and stir evenly to lock the chicken water, then add Lycium barbarum, Cordyceps sinensis and a little peanut oil, and let it stand for 30 minutes after stirring evenly.
After the chicken is marinated, it can be steamed. Spread the lotus leaf on the plate first, then pour the marinated chicken into the lotus leaf and spread it out. Then wrap the lotus leaf and use a toothpick. After the boiler water is boiled, put the chicken in the boiler and steam 15 minutes. After steaming, take out the chicken. When you open the lotus leaf, you will smell the strong fragrance of the lotus leaf, and then the smell of chicken. Finally, you can add a little chopped green onion to decorate it.
skill
1. This dish is mainly seasoned with lotus leaves, which can increase the flavor of this dish. You can also add a little mushrooms and steam them together, which will taste better.
2. Do not add too much seasoning to pickled chicken, mainly salt, so that you can better taste the original flavor of chicken. If the seasoning is added too much, the original flavor of chicken and the fragrance of lotus leaves will be covered up.
3. When the chicken pieces are cured, starch must be added to fully lock the water in the chicken, so that the water in the chicken will not be lost, so that the chicken will be tender and smooth.
4. Before the chicken is steamed, wrap the chicken pieces with lotus leaves. If the lotus leaf is not big enough, you can use two pieces, which can prevent the water dripping from steam from infiltrating into the chicken. Too much water will weaken the taste of this dish. How to make steamed chicken "Ingredients: Qingyuan chicken (about 3 kg)" Ingredients: ginger, chives "Seasoning: salted chicken powder, salt ~
Production steps ~
(1), slaughter the fresh chicken, and then drain the water on the chicken surface for later use.
2. Put the chicken into a large plate, then wipe the inside and outside of the chicken with salted chicken powder and a little salt, and then massage the chicken for 10 minutes to make it better absorb the taste. Put ginger slices and shallots into the chicken cavity, and let it stand and marinate for 30 minutes.
(3) Boil the water in the steamer, then put the chicken in the steamer, steam it for 25 minutes on high fire, take it out and put it on a plate, and then pour the juice flowing out of the steamer on the surface of the chicken, and the steaming of the chicken is finished.
Tips 1. The time for steaming chicken should not be too long, otherwise the steamed chicken will not be tender or slippery. 2. The practice of steaming chicken across the water is a bit like Guangdong's boiled chicken, but the steamed chicken is more delicious than boiled chicken. Steamed chicken can also be dipped in ginger and onion, which will taste better. 3. The chicken should not be too big. The meat steamed by the big chicken is not tender enough, and secondly, it is difficult to steam.
How to steam chicken is delicious and simple. 2. recommend the practice of chicken.
Recommended chicken practice: the practice of coke chicken wings
Ingredients: chicken wings
Accessories: cooking wine, ginger slices, star anise Pepsi.
Cut the chicken wings into three sections: the tip, the middle and the root. Add a little cooking oil, cooking wine, ginger slices and aniseed (only one is needed) and stir well. Pour Pepsi into chicken wings, bring to a boil, simmer for 20 minutes on low heat, and then collect the juice on high heat.
Recommended chicken practice: kung pao chicken
Ingredients: chicken breast with peanuts
Accessories: carrots, cucumbers and shallots.
Seasoning: white pepper, watercress, white vinegar, chicken essence, salt and sugar.
1. Dice all raw materials for later use. After the chicken is diced, add salt, white pepper, cooking wine and water starch and marinate for a while.
2. Stir-fry peanuts while curing the chicken, let the oil in the pot cool, stir-fry slowly on low heat, stir-fry constantly, and stir-fry until crisp;
3, fried chicken, slightly more oil, slippery chicken, and then poured into the colander to control oil;
4, put a small amount of base oil in the pot, add Pixian watercress to stir-fry red oil, then add diced cucumber, diced carrot and diced onion, stir-fry for a while, add white sugar and white vinegar (the amount is slightly delicious), and finally add diced chicken, stir-fry for a few times, and you can put the plate (there is no need to put salt here, because Pixian watercress itself is very salty.
Recommended chicken practice: chicken leg roll
Ingredients: chicken leg soybean oil skin
Accessories: onion and ginger
Seasoning: Spicy barbecue sauce, Illicium verum leaves, Chili salt, soy sauce and chicken essence.
1, wash chicken legs.
2. Remove the leg bones.
3. Beat the chicken leg with a meat hammer to soften it.
4. Add spicy barbecue sauce and kimchi.
5, the soybean oil skin is flat, and the chicken leg meat is placed in the middle.
6. Fold the sides in half and roll them up.
7. Tie it tightly with cotton thread.
8. Put the oil in the pot, put the bean skin roll in, gently roll it, and fry it until golden brown.
9. Pour water and add spicy barbecue sauce.
10, put soy sauce.
1 1, add pepper.
12, add onion and ginger.
13, add geranium and star anise.
14, add some salt.
15, fire, stew slowly until the soup thickens, and it is best to leave the soup for a few hours to make it more delicious.
16, take out the bean skin roll, put it in the refrigerator overnight, untie the rope the next day and slice it for eating.
Recommended chicken practice: strange chicken
Ingredients: three chicken legs
Accessories: onion, ginger, garlic, black sesame and white sesame.
Seasoning: sesame sauce, scallop sauce, balsamic vinegar, sugar and salt, sesame oil, pepper cooking wine and Chili oil.
1, prepare all the ingredients.
2. Add a proper amount of water to the pot, and add chicken legs, onion segments and ginger slices.
3. After the fire boils, skim off the floating foam on it, add a proper amount of cooking wine and continue cooking for 10 minute.
4. Add a little salt after10 minutes.
5. Turn off the fire and cover it for 5-8 minutes.
6. Then remove the chicken legs and put them in cold water, and rinse them clean.
7. Cut it into small pieces for use.
8. Take a small bowl and add a spoonful of sesame sauce.
9. Add 15g scallop sauce and 5g balsamic vinegar.
10, stir slowly and evenly.
1 1 until the sesame paste is not granular.
12, then add sugar and salt and mix well.
13, add garlic and mix well.
14. Pour sesame oil into a wok, add pepper, and fry in Jiang Mo with low fire.
15, pour the fried oil into the seasoning bowl.
16, all stirred evenly to form a paste.
17, black and white sesame fried.
18, pour the sauce on the coded chicken pieces, then pour in Chili oil and sprinkle with cooked sesame seeds and chopped green onion.
Recommended chicken practice: chicken soup
Ingredients: 300g of chicken.
Accessories: winter bamboo shoots 30g, black fungus (water hair) 30g.
Seasoning: 5g pepper,15g onion, 5g ginger, 8g yellow wine and 5g salt.
1, peeled and sliced winter bamboo shoots for later use;
2. Wash the fungus;
3. Cut the onion into small pieces and slice the ginger;
4. Cut the mother chicken into diced bones, first blanch it with boiling water, then fry it in an oil pan, then add 500 ml of chicken soup and stew it in the pan;
5. When the chicken pieces are crisp, add bamboo shoots, fungus, yellow wine, salt, pepper, onion and ginger and burn them into milky white.
How to steam chicken is delicious and simple. How to cook chicken?
Stewed mushrooms with chicken
Ingredients: chicken 750g ~1000g, mushrooms 75g.
Seasoning: onion, ginger, dried pepper, aniseed, soy sauce, cooking wine, salt, sugar and cooking oil.
Exercise:
1, wash the chicken and chop it into small pieces;
2. Soak mushrooms in warm water for 30 minutes and wash them for later use;
3. Heat in a pot, add a little oil, add chicken pieces and stir-fry until the chicken becomes discolored, add onion, ginger, aniseed, dried red pepper, salt, soy sauce, sugar and cooking wine, stir-fry until the color is even, add appropriate amount of water and stew for about 10 minute, then add mushrooms and stew for 30 to 40 minutes on medium fire.
Braised chicken
First, wash the chicken, cut it into small pieces, and then blanch it for later use. When the pan is hot, pour more oil and stir-fry the chicken until golden brown. At this time, rinse the pot again, pour oil into the pot, stir-fry the ingredients, stir-fry the chicken together, stir-fry with cooking wine, stir-fry with soy sauce, add salt, and finally pour water on the chicken's mouth, boil it, and simmer it on low heat until the chicken is burnt, and collect the juice.