Hakka steamed chicken

Main ingredients

8 chicken wings

Accessories

Green onions

1 root

Oil

Appropriate amount

Garlic

3 cloves

Dried tempeh

2 tablespoons

Light soy sauce

1 tablespoon

Cooking wine

1 tablespoon

Hakka How to make steamed chicken

1.

Wash the chicken wings and chop them into pieces

2.

Soak the tempeh in water for a while, wash and drain Dry moisture

3.

Peel and smash the garlic

4.

Cut the black bean garlic into puree and put it into the chicken wing plate< /p>

5.

Add light soy sauce

6.

Add cooking wine

7.

8.

Add salt

9.

Mix evenly

10.< /p>

Put water into the pot

11.

Steam over high heat for ten minutes

12.

Sprinkle when taking out the pot Serve with chopped green onions

Cooking techniques

This dish is more Cantonese-style, focusing on the taste: fresh, tender and smooth. Therefore, the steaming time must be mastered. If the chicken wings are steamed for a long time, the taste will be very bad and they will taste very old.