Drunken Chicken (hua diao zui ji )

Drunken Chicken

Introduction:

"From the perspective of food health, steamed dishes are not heated, light and nutritious, and pay attention to the original flavor. Compared with frying, frying, roasting and frying, the steamed food contains much less oil, and the meat will seep oil during the steaming process. Because the steaming process is water seeping heat, it maintains the original shape, juice and flavor of the dishes, and regulates Yin and yang to lock in all vitamins and water It is one third of the oil used in cooking. The dishes are light, which makes people savor the original taste of pure natural dishes, return to nature, and recover natural health. Women's skin is moist and smooth, men's body is healthy, health care and stomach protection, long-term eating can play the role of recuperation and dietotherapy. Hot summer, but also less smoke fire roast trouble, steamed vegetables is undoubtedly the most popular dishes

Production steps:

Step 1: chicken leg.

Step 2: Shaoxing wine.

Step 3: Angelica sinensis and wolfberry.

Step 4: remove the leg bone.

Step 5: remove leg bones, sprinkle salt, pour a little cooking wine, smear evenly, marinate for half an hour.

Step 6: put it on the tin foil.

Step 7: roll a tight roll, wrap it with tinfoil and screw on both ends.

Step 8: steam for 30 minutes.

Step 9: when steaming, make juice, 3G Angelica sinensis and 30 Lycium barbarum, boil with 400ml water for 10 minutes, and pour into the container.

Step 10: put in the steamed chicken roll.

Step 11: pour 200ml Shaoxing wine and soak for more than 6 hours.

Step 12: slice and serve.

Materials required:

Chicken leg: 2

Lettuce: right amount

Angelica: 3 G

Wolfberry: a large spoon

Shaoxing wine: moderate

Salt: right amount

Cooking wine: moderate

Note: the amount of salt should be put according to your own taste.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: other

Chinese PinYin : Hua Diao Zui Ji