1, choose the thick chicken longitudinal cap, cut off the root soil, wash, cut into 7 cm long, 3 cm wide, 0.5 cm thick rectangle. In the simple cloud legs also cut into rectangular pieces similar to the size of the chicken longitudinal.
2, take two slices of chicken longitudinal, in the middle of the clip into a cloud leg piece, while the clip side of the brick shape, until the clip is finished. Take a buckle bowl, with chicken cap cushion bottom, the chicken vertical slices and ham slices neatly yards of people in the bowl, injected with 50 grams of chicken broth, add 2 grams of refined salt, on the cage with a high fire steamed, removed from the bowl of soup, turn buckle.
3, frying pan on the fire, injected 350 grams of chicken broth, put 3 grams of refined salt, monosodium glutamate, pepper, taste, pour into the soup bowl, topped with sesame oil that is.
Features: broth fresh and bright, chicken tender, fresh flavor.
Key: Chicken must be washed repeatedly with water. Cloud legs with hot water to wash away dirt and odor. Heavy use of chicken broth to steam through the fire, so that the flavor. Two steamed chicken tender and flavorful, fragrant and delicious. Its cooking process is this: the clean chicken with condiments into the pot (a large porcelain bowl with a lid), and then put the pot in a cauldron with water to steam through. When salt is added to the water in the cauldron, the boiling point of the salt water is higher than that of the water, so the temperature of the chicken heated by the boiling water will be over 100℃, shortening the steaming time. It may be worthwhile to use a thermometer to measure the boiling point of the brine for how much, and whether the concentration of brine with the increase.