Half chicken, one ginger, 4 cloves of garlic, green onion, tea oil, soy sauce, wine, salt

How to do?

1. Chicken cut into small pieces, ginger, garlic, green onion chopped spare.

2. Chicken in a bowl, add ginger, garlic, green onion and appropriate amount of tea oil, soy sauce, wine, salt.

3. Add water to the pot. Put the chicken into the pot

4. Cover the pot with a lid. Steam on high heat for 20 minutes

Wash the chicken inside and out. Rub salt on the inside and outside and leave it for 20 minutes.

Outside about three, four small spoons of salt rubbed well, the stomach casually sprinkle a small spoon of salt shake on the line.

Note: This steamed chicken is no longer put any other seasoning, inside and outside of the salt is the flavor, like to eat salty friends can be more salt. Most of the salt will stay in the outer skin, the chicken skin is not eaten, so even if more salt will not make the chicken too salty.

Practice:

Put the chicken on a plate and steam it. Depending on the size of the chicken steam for 15-20 minutes, this time is very important, short is not cooked, long chicken will be old. You have to do it a few times to find the pattern.

After the pot, the chicken oil to a small bowl, do not throw away. The Cantonese use this chicken oil to dip the chicken. If it's too greasy, you can also use it to cook the greens.

Tear off the skin of the chicken, tear the chicken or the whole chicken on the table (pay attention to hot hands)

Practice three

Raw materials:

glossy chicken 1 (about 800 grams), 2 slices of ginger, 2 pieces of green onion, 100 grams of ginger, 50 grams of green onion, Shaoxing wine 30 grams of sesame oil, a little bit of sesame oil, 50 grams of peanut oil, 10 grams of refined salt.

Method:

First with refined salt will be the chicken body, the chicken inside rubbed once, and then the Shaoxing wine into the chicken shaken, and then into the ginger mushrooms, scallions, into the cage steamed, out of the cage, remove the ginger, scallions, chopped pieces of the plate, built back to the chicken shape.

Wu fire pot of oil, wait for the oil to boil, with a spatula will boil the oil on the chicken surface, burst incense ginger, green onion, add sesame oil mix, used as a side dish.

Practice four

Raw materials:

Manchang chicken 1 (about 1500 grams).

Ingredients:

50 grams of old salt (more than 10 years coarse salt), 25 grams of chicken powder, 25 grams of monosodium glutamate, 5 grams of pepper, 5 grams of sugar.

Method of production:

(1) Chicken primary processing (as above), drying water. The old salt fried hot and crushed, and chicken powder, monosodium glutamate, pepper, sugar mix, used to rub the chicken cavity, chicken body, and marinate for about half an hour standby.

(2) Put the chicken into a small bamboo cage with a round dish (for catching the original juice) under the cage.

(3) Put the bamboo cage and the plate into a steamer and steam for half an hour.

(4) When serving, chop the chicken into large pieces and pour the original sauce over it. If you have the conditions, you can heat it up with an alcohol stove under the plate that holds the chicken for better results.

Practice five

Hainan people eat without chicken is not a feast, so the chicken practice has another interpretation. There is not only the local boiled chicken (also called Hainan white cut chicken or white chopped chicken), but also the introduction of the innovative steamed chicken (Hainan local chicken).

Features:

Steamed chicken with smooth skin and original flavor.

Hainan simple practice is as follows: main ingredients: local Wenchang chicken a; ingredients: MSG and salt a little, sesame oil (to the original chicken fat and thin moderate some). Procedure: 1. the chicken to take the blood hair, viscera clean, 2. will be adjusted to the ingredients coated chicken whole body, to achieve uniformity in place. 3. a little marinated for a while after the whole chicken placed in a steamer, fierce fire steam to about 25 minutes or so (the fire time depends on the size of the chicken and the strength of the steam). 4. the last chopped pieces of the plate (as shown above), and then with the steam out of the original juice or pouring the or ZuoZhong all can be.