Steamed chicken is steamed in a steamer. The main ingredient is chicken, and the main cooking process is steaming, which has the effects of tonifying deficiency and nourishing blood, strengthening spleen and appetizing.
"Steamed chicken practice one":
Ingredients: tender chicken 1 chicken (about 1000g), ham 125g, 6 mushrooms, winter bamboo shoots 100g, ginger 25g, Shaoxing wine 15g, and refined salt 2.5g..
Practice: 1, clean the chicken and cut it into small pieces. First soak the mushrooms in water, remove the pedicels and take two pieces. Wash the winter bamboo shoots. 2. Wash the steamer, add chicken pieces, spread ham slices, winter bamboo shoots slices, winter mushrooms slices and ginger slices, add Shao wine and salt, cover the pot, and steam on the steamer for two or three hours.
"Steamed chicken practice 2":
Ingredients: 500g of clean chicken, 40g of cooked ham, 40g of winter bamboo shoots, 40g of water-soaked mushrooms, 25g of yellow rice wine, 25g of onion, 3g of ginger slices15g, 3g of refined salt, 5g of monosodium glutamate1.5g and 750g of clear soup.
Exercise:
1. Cut ham, winter bamboo shoots and mushrooms into strips. Cut the chicken into pieces.
2. Blanch the chicken pieces in the boiling water pot, remove them and wash them.
3. Put the chicken pieces into a steamer, and add yellow wine, refined salt and clear soup.
4. Add ham, mushrooms, winter bamboo shoots, onion segments and ginger slices, cover and seal, steam in a steamer, take out, and remove onion segments and ginger slices.
Steamed chicken practice 3:
Materials: Lycium barbarum 15g, black-bone chicken 500g, ginger 5g, onion 5g, salt 2g, pepper 1g, cooking wine 4ml, clear water 1.5l, hide paper 1.
Exercise:
1, Lycium barbarum washed and soaked. Ginger is broken and onion is knotted.
2. Wash the black-bone chicken, blanch it in a boiling water pot, take it out and drain it, and then put the medlar into the abdominal cavity of the black-bone chicken.
3. Add water, salt, pepper, ginger, onion and cooking wine to the black-bone chicken, seal the mouth of the vessel with paper, put it in a cage and steam for about 1 hour for 30 minutes until the black-bone chicken is cooked and tasty, and remove the paper skin after coming out of the cage.
Steamed chicken practice 4:
Ingredients: half a chicken, two dried abalone, three dried mushrooms, one handful of medlar and three red dates. A little salt, 6 or 7 slices of ginger, 4 spoonfuls of carved wine and 4 or 5 slices of white pepper.
Exercise:
1, half a chicken. Chop into dominoes and wash them repeatedly under running water.
2. Take a steamer and put the chicken on the bottom of the steamer. Spread ginger slices (more) and throw away 4 or 5 white pepper grains.
3. Add two dried abalone, a handful of medlar, soaked dried mushrooms and three red dates.
4, put a little salt, and then pour four spoonfuls of carved wine.
5. Find a steamer slightly smaller than the diameter of the steamer (the diameter of the steamer is 22cm, and the steamer is 20cm), add more than half of the pot of water, and pad two dish cloths on the side.
6. Cover the steamer, put it on the steamer, and arrange the dish towels on the side, which mainly plays a sealing role, and don't let the side be flat. Finally, after the fire is boiled, turn to low heat and steam for one and a half hours (three yellow chickens) or two hours (native chickens) without opening the lid. As long as there is enough time and patience, a pot of spicy steamed chicken can be enjoyed.
The steamer chicken practice five:
Ingredients: hen 1, mushrooms 4-6, cordyceps 1, ginger 3-4.
Exercise:
1, send mushrooms and cordyceps flowers in advance; Mushrooms that are too big can be cut into pieces.
2. Thaw and wash the chicken in advance and cut it into four pieces.
3. Wash the washed wormwood flowers.
4. Put chicken nuggets, mushrooms, Cordyceps sinensis and 3-4 slices of ginger into the steamer without draining water. When steaming later, water will be ejected from the middle hole and then flow back to the steamer.
There is a soup pot under the boiler. The pot mouth can be connected with the pot bottom. There should be enough water. After boiling, steam can attack the steam hole, but be careful not to burn it dry. After boiling water on high fire, simmer until the chicken is soft and rotten, about 90- 120 minutes. Don't put salt in the soup.
Practice Skills of Steamed Chicken:
1 Besides the delicious chicken, the key to steaming chicken is soup. You can't add water to steamed chicken. Completely heated by high-temperature steam, the oil and moisture of chicken are forced out, so the soup is richer and darker than ordinary chicken soup.
2, the bottom of the boiler is hollow, using the principle of indirect heating. In the process of steaming, it is best to put enough water in the soup pot below at a time, and pay attention to observe that the middle of the soup pot should not be boiled dry. Adding water halfway has little effect on the taste of steamed chicken, but often the high temperature of steam will make the steamer very hot, and adding water will be more difficult.