The onionless chick is a traditional Chinese dish, suitable for the summer, and you don't have to worry about whether it's not good, because it's simple, convenient, fast, delicious and refreshing. It is only necessary to steam, to master the time, to make chickens for half an hour, to put them in the refrigerator for half a day, and then to remove the steam. But the chickens of choice must be chicks or too old to bite, and the last onion juice is essential. Today you are taught to make onionless chickens with a cast iron pan, what a cast pan is, and what is absolutely a magic pot. It is Chanel in the pot, which can achieve a more balanced heated effect when he cooks food in a oven, unlike being naked in the oven, causing the food to dry, without fear of a package of aluminum or an ordinary pot, and causing too much food vapour in the steam。
