Steamed chicken with bamboo shoots(dong sun zheng ji )

Steamed chicken with bamboo shoots

Introduction:

"When the weather turned cold, Mr. Wang fell ill with a sore throat and a high fever. It is estimated that many people fell down in this sudden change of weather..... It's so easy to burn down. You need to eat something nutritious, not hot, not spicy. Winter bamboo shoots are seasonal dishes with sweet taste and slightly cold nature. Chicken is just nutritious! Steaming is the most nutritious and healthy way to eat. The steam water precipitates in the steaming bowl to form the chicken soup. With the fragrance of winter bamboo shoots, a bowl of rice is soaked. The rice becomes soft and fragrant. It becomes a delicious food for sore throat. The chicken is not salty. The patient's mouth is light. I mix a little water to relieve it. I look forward to the patient's early recovery, and I can get rid of it as soon as possible. "

Production steps:

Step 1: cut the fresh hens into small pieces and cut the winter bamboo shoots into pieces

Step 2: marinate chicken with salt and cooking wine ginger for 15 minutes

Step 3: blanch the bamboo shoots in boiling water for one minute, remove and pad them at the bottom of the steaming bowl

Step 4: spread the pickled chicken on the bamboo shoots

Step 5: steam in the steamer for 20 minutes

Step 6: mix coriander, garlic and soy sauce to make a dipping dish. If you can eat hot pepper, cut some red pepper to taste better

Step 7: you can dip chicken into it to taste better

Materials required:

Hen: 200g

Winter bamboo shoots: 100g

Ginger: 2 tablets

Coriander: 2

Garlic: right amount

Jujube: 2 petals

Salt: 2G

Cooking wine: 1 tbsp

Soy sauce: moderate

Precautions: 1. Blanching winter bamboo shoots in advance is to remove oxalic acid. Oxalic acid will affect the absorption of calcium in human body and prevent the bamboo shoots from having astringent taste. 2. Don't choose old hens to steam out. The taste is not good. 3. When steaming, you don't need to add water. When steaming, the steam will form soup

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: Original

Chinese PinYin : Dong Sun Zheng Ji