Steamed chicken with ginger and scallion(jiang cong ge shui zheng ji )

Steamed chicken with ginger and scallion

Introduction:

"Chicken has the functions of warming and replenishing qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones. The method of steaming chicken with water in Cantonese cuisine retains the original flavor of chicken, which is very attractive. This time, the chicken is steamed with water. The steamed chicken is tender and delicious. It tastes mellow and fragrant! "

Production steps:

First step: one leg of the chicken is washed and dried, and then a layer of salt is marinated for five minutes. Baijiu is added.

Step 2: put chopped scallion and ginger on chicken leg.

Step 3: steam in boiling water for 15 minutes.

Step 4: start frying pan, add peanut oil, heat up, stir fry chopped scallion leaves, then pour the soup from the steamed chicken dish into the pan, add a few drops of soy sauce, and then add starch to the glass.

Step 5: pour the cooked soup on the chicken (if it's whole chicken or half chicken, chop it).

Materials required:

Chicken thigh: 1

Ginger: moderate

Scallion: right amount

Baijiu: moderate amount

Salt: right amount

Peanut oil: right amount

Soy sauce: moderate

Starch: right amount

Note: distinguish between familiar and not familiar method: with chopsticks inserted in the thickest part of the chicken leg, can easily poke through the chicken body without bleeding water. When chopping, if the chicken bone is bright red, it's not ripe. If it's dark red, it's just right. If it's black, it's too ripe.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: onion

Chinese PinYin : Jiang Cong Ge Shui Zheng Ji