Accessories: glutinous rice flour 50g

Seasoning: 25g of glutinous rice wine, ginger 5g of scallion 15g of soy sauce 15g of salt 4g of pepper 1g of monosodium glutamate (MSG) 1g of each moderately

Powder Steamed Chicken Nuggets practice:

1. Wash the chicken, with the side of the knife to the meat to pat loose, cut into pieces;

2. scallion, ginger chopped fine;

3. chicken pieces in a bowl, plus rice wine, ginger, onion, salt, soy sauce, pepper, monosodium glutamate (MSG), mix well, marinate for 2 hours, so that it is flavored;

4. take a large steaming bowl, with a bottom of the rice flour padding, the marinated chicken pieces (and juice) into the, and then add the broth (200 grams) mix well, into the drawer, set up in a pot of water with a high fire, boiling water, full steam 1 hour;

5. steam the chicken pieces in a bowl of rice flour padding, the marinated chicken pieces (even juice) into, and then add stock (200 g) mix well, into the drawer, set up in a pot of water with high fire, boiling water, enough steam 1 hour;

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5. Steam until crispy, take out can be.

For more information on steamed chicken nuggets, see Mint.com Food Library/shiwu/fenzhengjikuai