A chicken with no onions

By VicentaLakin

A chicken with no onions
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。

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  • soy sauce appropriate amount
  • salt appropriate amount
  • black pepper appropriate amount
  • oil appropriate amount
  • millet pepper appropriate amount

Steps for A chicken with no onions

  • 1
    Get ready for all the supplies。
  • 2
    Chicken washes dry water, assss, half-sections, and does not swipe salt and black pepper in and out for 30 minutes。
  • 3
    The cast pans fall on a thin layer of oil and beam it in order to protect the pots, lay a ginger tablet, lay a little onions, slit the onions, and cut the onions in half-sections (if they are burned in the open fire, this step is inevitable, because they are incorrigible, but you need not worry about it if they are placed in a steam oven, but the ginger tablets and onions must be prepared in a strong manner, not only to prevent the cooking of the pots, but also to add to the smell of chickens)。
  • 4
    Put it on the chicken shop, get some wine, then put it on the rice cap。
  • 5
    Put it at the bottom of the Steambox。
  • 6
    Remember to fill the water storage in the Platteau Steambox。
  • 7
    TURN ON THE PE8289WT HIGH-TEMPERATURE STEAMBOX FOR 130 DEGREES AND 35 MINUTES, AND TURN OFF THE POWER IF YOU LIKE。
  • 8
    After taking it out, when it's hot, a little bit of raw smoke, a little bit of onions, a little bit of oil in another pot, a little bit of pepper, a little fire blowing up the smell of the pepper, and a little fire pouring the oil directly on the chicken。
  • 9
    Pick it up and eat it。
  • 10
    Beautiful aqueous, waterless chicken。

    • A chicken with no onions Make Tips

    One, in fact, likes to make this dish with this cast iron pot and this onion oven, because with the usual pot, water steam tends to affect the taste of chicken, while the open fire worries about the roasting of the cast iron pan, without the oven, and must be oiled before the cast iron pan is used. This is for the protection of the cast iron pan. The ginger and onions must be covered in a strong manner, not only to prevent the chow, but also to increase the flavor of the chicken by two, the last pepper oil and onion flowers, and the amount of onion flowers, so that the chicken can smell. Don't pour the steamed chicken soup. That's the original. As far as possible, the selected chickens choose the chicks, the three yellow chickens and not the big chickens or the old hens. 5. Don ' t worry about the taste of the steambox, which is definitely a sharp instrument with a cast iron pan, which, using the steam function, makes meat more watery and fresh, which is not comparable to the normal oven and the direct flame。

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