Frozen chicken
By VicentaLakin
Three yellow chickens are used as the main ingredient, and a "silent chicken with mushrooms" - by definition, with mushrooms. The mushrooms are fragrance, thick meat, smooth and smooth, and they match well with chicken books. As for steam, it's certainly the healthiest way to cook, and it's the best way to keep the chickens alive. The technique of "varnishing" is to go up and then enter the pot, and the fire will soar the chicken. The key is "sliding," which, of course, is tender. In order to evaporate, the chicken tastes are “slippery” and before evaporation there is a trickle — one, want to be coloured, then colored and then tasted; two, want to taste good and a little starch is necessary; and three, want to be fresh and chubby, a spoon of chicken oil。
Recipe Recommendations
- Fresh Sanhuang Chicken 600g
- fresh mushrooms 6 flowers
- Chicken sauce and soy sauce 3 tsp
- cooking wine 1 teaspoon
- salt 1 teaspoon
- sugar 1 teaspoon
- dry starch 1 teaspoon
- qingshui 1 teaspoon
- chicken oil 1 teaspoon
- chopped chives appropriate amount
- wolfberry fruit appropriate amount
- salty and fresh
- steamed
- an hour
- simple
Steps for Frozen chicken
1
three yellow chickens for chicken legs and chicken breast, about 600 g
2
Cut to pieces of walnuts
3
(a) Scrubbed mushrooms and cut them into rollers about the size of chickens
4
Add soy sauce to the chicken block
5
Put on a single glove, evenly scratched
6
Add other pickles, especially a spoonful of chicken oil
7
Put in mushrooms
8
(b) Squirt it evenly, grab it for a little while, get the chickens and mushrooms full of it, cover it with a shampoo and hold it for 30 minutes
9
(b) The chickens, which are salted, are placed in a hot plate, steamed in a steam pan, and steamed in a fire for 30 to 40 minutes
10
When the fire is down, get out of the pot and reset the plate
11
And then they will be able to come to the table with onions and onions。Frozen chicken Make Tips
1. How to make chicken oil: (1) Buy an "old" fat hen (Sigh! I specially reserved one from my regular chicken vendor at the farmers market, and it wasn't cheap.), wash it and remove the yellow fat from the abdominal cavity and under the skin (the yellow color is very important; if the fat is white, it suggests a "fast-grown chicken," or at least poor quality); (2) Chop the fat, put it in an iron pot, add a small amount of water, and simmer over low heat until the water evaporates and the oil starts to render. Continue until the fat is fully rendered, remove the cracklings (discard them), and finally add a few Sichuan peppercorns, then turn off the heat. (3) Pour into a heat-resistant glass bottle while hot, and refrigerate after cooling. I always keep a supply in my fridge; it has many other uses—I'll talk about that next time.
2. For a meal for a family of three, just the drumsticks and chicken breast are enough; the rest can be used for stews or soup.
3. Arrange it beautifully, and it becomes a dish for entertaining guests or for holidays. My arrangement isn't exactly beautiful—sigh, I'm a bit lacking in artistic flair, ha.