There are many ways to eat chicken, and the one introduced today is special, that is, steaming the whole chicken. It is not easy to make this delicious food well. First, you need to prepare the main ingredients and various accessories, and you need to grasp the heat and time during the making process.

First, the practice of steaming the whole chicken

Production materials

Ingredients: 1,5g of chicken

Accessories: 28g of Tricholoma, 28g of ham, 7g of cuttlefish, 1g of rapeseed heart

Seasoning: 1g of pepper, 2g of monosodium glutamate and 8g of salt

Production features

Here.

Production process

1. Take out the internal organs of the chicken, remove the crop, trachea and esophagus, rinse it, and cook it in a soup pot for 3 minutes;

2. Take it out, wash it with cold water, chop off the tip of the mouth and claws, cut off the mandible, cut off the tail, break the thigh bone with the back of a knife, put the whole chicken in a glazed tile bowl, add refined salt (5g), put it in a cage and dry steam it for about 1h, then add clean water (1g) and steam it until it is soft and rotten;

3. Slice the ham;

4. Tricholoma and cuttlefish are sliced with an oblique knife;

5. Boil the rape core with clear water and take it out for later use;

6. Put the wok on medium fire, add the meat broth and salt to boil, then add the mushrooms, cuttlefish and Chinese cabbage, take them out and drain the water;

7. Turn the whole chicken over with a spoon, put the Chinese cabbage around the whole chicken, put the mushrooms and cuttlefish on it, cover the cooked ham slices, add monosodium glutamate and sprinkle with pepper.

2. Stew the whole chicken

1. Slaughter the roe of the chicken, cut it off from the back, take out the internal organs, wash it, and scald it in a boiling water pot

2. Chop off the claws of the chicken with its belly up and head plate to the side, bend it inside, put it in a stew pot, put mushrooms on its back, and add refined salt, monosodium glutamate and water.

Third, stew the whole chicken

Practice:

1) Slaughter live hens, blanch them with boiling water, perform laparotomy, take out internal organs, esophagus and trachea, wash them, put them in a cold water pot to boil, and take them out to wash blood stains. Ham claws are also put into a cold water pot to boil, and then taken out and scraped clean.

2) Take a large casserole, put chicken and ham feet, scoop in 15g of clean water, add Shao wine, scallion and ginger slices, cover the pot, bring to a boil, and simmer for about 2 hours with low heat until the chicken is crisp and rotten. Remove the cover, remove the ham feet, scallion and ginger slices, add refined salt, bring to a boil, and remove from the fire.

operating points:

1) When stewing chicken, you must use a low heat, otherwise the soup will be unclear.

2) If the ingredients don't have ham claws, raw materials such as winter bamboo shoots, mushrooms and ham can be used instead.