In summer, no one wants to stay in a stuffy kitchen, endure the oil smoke and sweat to cook! Summer, of course, is how to save trouble, how to eat lightly. At this point, I really like the Cantonese diet, whether it is soup, stir-fried or steamed, which is simple and convenient, and it is light and nutritious.
Just like today's Cantonese steamed chicken, it can be made by pickling and steaming for more than ten minutes. It is smooth, tender, fresh and fragrant, and it tastes more refreshing and fragrant with some winter bamboo shoots and fungus.
Steamed chicken
1. First, we prepare half a Sanhuang chicken, rinse it with clear water, remove lymph and trachea, and chop off the chicken butt and toes for later use.
2. 2 grams of water-borne bamboo shoots, washed and sliced with an oblique knife.
3. Cut the shallots into sections, shred the ginger and put it together with Sanhuang chicken, grab some pepper, add 4 grams of salt and 1 grams of cooking wine to remove the fishy smell, evenly smear the juice on the chicken, and marinate for 3 minutes to give the chicken a taste. Marinating is the key to the taste of Sanhuang chicken, so don't be lazy and save energy.
after p>4.3 minutes, put the bamboo shoots on the bottom of the dish, put the salted Sanhuang chicken, put onion and ginger on the chicken to avoid fishy smell and enhance fragrance, and then add a handful of fungus soaked in advance to prepare for steaming.
5. After the steamer is filled with air, put the Sanhuang chicken in and steam for 1 to 15 minutes on medium heat.
6. It's almost time. Let's take out the steamed Sanhuang chicken, pick out the onion, ginger and pepper, pour out the chicken juice and put it aside to dry for a while.
7. At this time, we are going to dip the garlic in the sauce, put it in the garlic mortar, and add a little salt to mash the garlic. The salt can not only taste at the bottom, but also prevent it from slipping when mashing the garlic. Dig the mashed garlic into a small bowl, pour out a proper amount of chicken juice and mix well.
8. Then cut the cooled Sanhuang chicken into pieces, put them on a plate, and serve with dipping sauce.
A Fei has something to say:
1. Sanhuang chicken must be soaked and washed to remove blood, otherwise it will smell fishy.
2. The chicken must be marinated in advance to taste, so that the dish will be more delicious.
3. Adding salt when mashing garlic can not only taste the bottom, but also prevent garlic from slipping.
well, this steamed chicken, which is tender, smooth and delicious, is ready. I want to eat meat on a hot day, but I don't want to smell the oil smoke. This method is the most suitable one.