Steamed chicken(shui zheng ji )

Steamed chicken

Introduction:

Production steps:

Step 1: first remove the toe tip of the slaughtered and washed chicken, and then fold the foot into the chicken lumen.

Step 2: mix 10g salt, 5g chicken powder and 2G salt baked chicken powder evenly, and then spread evenly on the skin and inner cavity of chicken.

Step 3: then add the herbs and ginger into the steamer and steam for 25 minutes.

Step 4: steaming: when you poke the chicken leg with chopsticks and no blood comes out, it means steaming.

Step 5: take out the steamed chicken, preferably without juice.

Step 6: take out the steamed chicken, chop it and put it on the plate.

Step 7: filter out the steamed soup and pour it on the chopped chicken.

Materials required:

Fresh chicken: 1

Beiqi: 3G

Ginger: 5g

Angelica dahurica: 2G

Angelica: 5g

Salt: 10g

Chicken powder: 5g

Salt baked chicken powder: 2G

Note: when steaming, the breast of the chicken should be upward. When steaming, it will be evenly heated and easy to be cooked. Please pay attention to the video for details of operation. If there is no steamer in the video, we can put the chicken in a container and wrap it with fresh-keeping paper to avoid water infiltration during steaming. Just steam it directly into the pot.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Shui Zheng Ji