Ingredients: half chicken, wax gourd 1 kg.

Making seasoning: shallot 1 tree, ginger 1 block, fermented soybean 1 spoon, 2 tablespoons of soy sauce, sugar 1 spoon, oyster sauce 1 spoon, 2 tablespoons of salt, chicken essence 1 spoon, and pepper.

-manufacturing methods and steps-

Step 1: Chop the chicken into pieces, put it in a pot and add the supernatant bubble 1 hour, mainly to soak the blood of the chicken. Because this dish is made to keep the umami flavor of the chicken, it is not blanched, but in order to remove the fishy smell, it is soaked in clear water to soak the blood, which basically removes more than half of the fishy smell.

Step 2: Peel the wax gourd, because it takes a long time to steam, so cut it into slightly larger pieces, generally 2-3 cm is more suitable, then put a spoonful of salt in the basin and add water and clear water to soak it for half an hour, mainly to let the wax gourd taste in advance.

Step 3: Let's chop the ginger, cut the shallots into pieces, then put them together in a small bowl, pour in 2 spoonfuls of cooking wine, then squeeze it out by hand, and then soak it for 10 minute to make the onion ginger juice thicker.

Step 4: After the chicken is soaked, rinse it several times until the water becomes clear, then take it out, squeeze the water dry, put it in a basin, and then pour in onion and ginger wine juice, lobster sauce 1 spoon, 2 tablespoons of soy sauce, sugar 1 spoon, oyster sauce 1 spoon, 2 tablespoons of salt and chicken essence/kloc.

Step 5: Then rub it evenly with our revolutionary hands, and then marinate it for 10 minutes.

Step 6: Take the soaked wax gourd, drain it and put it in a deep plate. Because wax gourd will produce a lot of water, you should use a deep plate. If not, you can use a soup basin or a bowl big enough.

Step 7: In order to look good, let's give it a little dish, and then spread the chicken on the melon for later use.

Step 8: Add water to the pot and put a steaming curtain on it. After the fire boils, put the chicken and wax gourd dishes on the curtain, and steam the cover for about 30 minutes on medium heat.

Step 9: After half an hour, let's see if the chicken is cooked. If not, we can steam it for about 10 minutes, then sprinkle chopped green onion on the pan and serve dinner!

Product map: delicious and delicious, but not greasy. "Steamed chicken with wax gourd is finished. If you like it, you can try it!"

Cooking tips—

This "Steamed Chicken with Winter Melon" is a light appetizer with the best taste. This dish is not only nutritious, but also has the effects of reducing weight and fat, protecting kidney and clearing heat and resolving phlegm, right? This dish is very simple to make, and it is basically easy to see at first sight. Without too much technical content, most people can make it, just pay attention to some tips when making it.

(1) This dish is made by steaming. In order to ensure the umami taste of the chicken, we don't need to blanch it to remove the fishy smell, so we soak it in clear water to soak the blood and reduce the fishy smell.

(2) After soaking the chicken in water, the water must be squeezed out. After squeezing out the water, the chicken can better absorb the flavor of the seasoning.

(3) Because the steaming time is a little long, the wax gourd should be cut a little bigger, and at the same time, the wax gourd should be soaked in salt water to make it taste in advance.

(4) Douchi has the function of enhancing fragrance and refreshing. If it's useless, you can use Laoganma instead of taste. I'm great!

(5) You'd better use a deeper plate for steaming chicken and wax gourd, because a lot of water will be produced when the wax gourd is steamed. Generally, a shallow plate can't hold it. Without a deep plate, you can use a soup basin or a big bowl.