Steam chicken
By VicentaLakin
One pickled, two steamed, two simple steps to make a purified, purty chicken。
Recipe Recommendations
- sanhuang chicken in 1
- salt 25 grams
- peppercorns 1 small
- turmeric powder 1 teaspoon
- cooking wine 1 teaspoon
- onion appropriate amount
- Jiang appropriate amount
Steps for Steam chicken
1
The three yellow chickens, which are prepared for food, do not choose too much, and think it's more appropriate to have about two pounds of pepper, coarse salt (the salt of the salt is better than the salt of the food)。
2
Coarse salt and pepper are put together in the pot, small fire is made to smell of pepper, and a slight change in color is left cold。
3
Three yellow chickens take off their ass, cut off their heads, cut off their fingernails, and the lymphs on their necks and the internal organs of the chicken belly are all cleaned up, especially chicken lungs, which must be cleaned up。
4
Cleaned three yellow chickens are placed in larger basins, with fried pepper salt and ginger powder. (No ginger and yellow powder can make a little sauce, color chicken, better color)。
5
Scratch the chicken with onions, all parts of it, salt in the inside of the chicken, and massage in the fleshy parts of the chicken leg and chest。
6
Placing the film in a freezer for 5-10 hours, or preparing the freezer one day in advance, then taking it out the next day。
7
The salt and peppers of the surface are washed from the salted chicken, leaning against the basin and running the dry water slightly。
8
Put a ginger chip in the plate, a piece of onion, and send dry water on an onion piece。
9
Put it in the steam pan, get a cup of tea, get steamed on the fire and get 25-30 minutes of steam. "The water of the steamed chicken turns into fire, prevents the chicken skin from breaking, and affects the sale."
10
The small fire was evaporated for 25 minutes, with chopsticks and no blood coming out, and the drying out. The time for steaming is longer or shorter depending on the size of the chicken
11
And when it's cold, make a bowl of juice, take a bowl, put it on garlic, and add two tea spoons of soy sauce, a little sugar, a little fragrance, a tea spoon of perfume, and a proper amount of evaporated soup。
12
When it cools, it's coded。
13
Bring the juice to the table, it's soft, it's not a disgrace to the catererSteam chicken Make Tips
One, if it's well-stamped, it must be cold and then cut if it's a pot, the chicken will be scattered, and the meat will not look good. 2. The use of pepper salt can be adjusted for the duration of the pickle, and if the pickle is short, then a little more, so that it can taste as quickly as possible, and if the pickle is sufficient, a little less, or salty。