Steamed braised chicken(zheng ba ji )

Steamed braised chicken

Introduction:

"It's super simple. It tastes like salted chicken, but it's a hot dish and a main course. Just marinate and steam. As a novice banquet series, is worthy of the first choice. It's very enterprising to serve a whole dish like this. I think you are good at it. In fact, the operation is very simple. "

Production steps:

Step 1: the raw material diagram is shown in the figure.

Step 2: mix pepper and salt, add one teaspoon of five spice powder and stir fry slightly yellow.

Step 3: put the chicken in a container, put on disposable gloves, and knead evenly with pepper salt.

Step 4: put the kneaded chicken into the fresh-keeping bag, tie it up, and refrigerate it for more than two hours, but not more than six hours.

Step 5: cold chicken blanching water picked clean.

Step 6: slice mushrooms and bamboo shoots, blanch them in water, and spread them at the bottom of the bowl.

Step 7: steam fish, soy sauce, chilli oil, sugar and chicken essence.

Step 8: chop the chicken and set it on the plate. Drizzle with the juice from step 7.

Step 9: steam for 20-30 minutes. Garnish with coriander.

Materials required:

Chicken: one

Lentinus edodes: right amount

Bamboo shoots: right amount

Green onion: one

Jiang: one piece

Salt: one teaspoon

Chinese prickly ash: one teaspoon

Five spice powder: 1 teaspoon

Steamed fish and soy sauce: 1 tbsp

Chili oil: 1 tbsp

Sugar: 1 teaspoon

Chicken essence: half teaspoon

Note: 1, after pickling must blanch, wash out, so that the chicken steaming is the first, second, the meat will not smell. 3、 Not too salty. 2. The steaming time depends on the softness you like. Usually 20 minutes is absolutely cooked, but the taste of QQ, more steaming will be soft rotten point, see personal preferences. 3. It tastes like salted chicken. It's very tender. You can also choose the vegetables you like. Next time I'll try fans.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zheng Ba Ji