Seasoning: salt, monosodium glutamate, wine, onion and ginger. Preparation: Wash half a broiler, cut it into small pieces, and drain the water. Put the chicken pieces into a bowl, and evenly add salt, monosodium glutamate, wine, onion and ginger slices.
Practice: add water to the steamer, put the bowl into the steamer, bring it to a boil with high fire, and turn to low heat for about 40 minutes, and it is finished.
note:
1, Shanghai folk saying is that eating steamed chicken is good for health, especially for children. Steamed chicken soup is especially suitable for children. I remember when I was a child, during the summer vacation in July and August, my mother always bought two chickens to steam, one for my brother and the other for me.
2. Steamed vegetables are original and nutritious. And it's simple and easy.
3, it is best to buy free-range broilers, which are fresh and tender.
Spicy broiler practice: raw materials:
There are 1 fresh hen (about 750g), 1 spring onion, 5 slices of ginger, 1 green pepper, 3 cloves of garlic and 4 dried peppers.
Seasoning:
2 tablespoons cooking wine, a little salt and monosodium glutamate, proper amount of rice vinegar, half a bowl of chicken soup, 1 tablespoon sesame oil and pepper.
Method for making spicy broiler chicken;
1. Wash the chicken, put it in a boiling water pot until it is raw, take it out and let it cool, remove the chicken bones, and cut it into pieces with a length of 4 cm and a width of 1 cm.
2. Shred onion and ginger. Shred green pepper. Chop dried peppers and garlic.
3. Put the oil in the pot, heat it to 50% to 60%, add the dried Chili powder and stir-fry until fragrant, then add the shredded onion, shredded ginger, shredded green pepper, minced garlic and pepper, stir-fry the chicken pieces together, add a little cooking wine, monosodium glutamate, refined salt, rice vinegar and chicken soup, cover the pot and stew for 10 minute, thicken and collect the juice. Lotus leaf broiler practice:
Food composition:
1 live broiler (about1100g), half a slice of fresh lotus, 2 fennel,1.5g of dried tangerine peel, 5 pepper, 50g of yellow rice wine, 2 1 0g of refined salt and10g.
Gourmet practice:
1, cut off the trachea and blood vessels of broilers, put them in hot water at about 70 degrees Celsius, shed their fur, remove their internal organs, wash them, and marinate them with salt and monosodium glutamate for later use;
2. Wash fresh lotus leaves and dried tangerine peel, mix them with fennel, pepper, washed and chopped chives and ginger, evenly put them into the belly of the chicken, pour some yellow wine into the belly, steam the chicken in a large thermal power plant for 30 minutes, turn off the fire after steaming, cool them, take them out, remove the spices and put them into the pot. Filter the original soup with a stainless steel 60-mesh sieve, and put two small plates and chicken on the stage.