Tinpaper chicken
By VicentaLakin
The simpler the food, the better the taste. The pheasant, which is painted only with salt, is wrapped in tin paper and evaporated in a non-water-free, electric pressure pot. When it was opened, it was attractive to sell it alone, and my husband called it a crystal chicken. When you cut a piece, you taste one, oh, so nice and juicy chicken, so smooth, so delicious. It's quite perfect to eat alone, and if it's spicy, it's different to add a little pepper oil and sesame。
Recipe Recommendations
- local chicken in 1
- sea salt appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Tinpaper chicken
1
The pheasant was treated cleanly, dryed water and evenly painted with salt from the sea inside and outside, for an hour。
2
Pack the rooster with tin paper。
3
Putting roosters wrapped in tin paper into the inside of electric pressure pots and choosing waterless cooking。
4
Waiting for about 45 minutes, you can enjoy fresh, juicy chickens。
5
Dismantling tin paper, removing chicken。
6
Cut it off and eat it straight。
7
A spicy friend, with a bit of chili oil, white sesame and fragrance, can be as delicious as a cold-breathed chicken。