The steaming method should be more commonly used, not only because it is relatively simple and easy to learn, but also because steaming can generally retain the taste of the ingredients itself, so that this dish is more authentic.With this goal.
Hakka steamed chicken practice
The taste of steamed chicken is relatively light, so you can make some dipping juice as condiments.
The ingredients are prepared soil chicken, green onion ginger, garlic, coriander, oil, salt, raw soy sauce, cooking wine, pepper, delicious taste.
Method step 1. After the chicken is treated with a little salt, apply the appropriate amount of cooking wine and raw soy sauce, add ginger slices and green onion segments for 1 hour;
2. Put the marinated chicken in the steamer, turn it into a low heat after boiling the water for 18 minutes.
3. Cool oil in the hot pot, stir -fry the minced garlic, and then cook 2 spoons of raw soy sauce. The appropriate amount of taste is very fresh.
4. Then put the cut onion and coriander, mix well, and fill it as a dipping juice;
5. The chicken is slightly colder after steaming, just cut the pieces.
Small posts are so fresh that the taste is salty. Generally speaking, the dipped chicken dipping juice does not need to put salt.
The practice of steamed chicken
Different nations will be different in the practice of food, but their love for food is the same.
The ingredients are prepared for grass chicken, American ginseng, wolfberry, salt, rice wine.
Method step 1. Wash the grass chicken and cut into dried water, then add 2 teaspoons of salt, mix the right amount of rice wine and marinate for 15 minutes;
2. Then put the ginseng and wolfberry into the plate, steam the pot in warm water;
3. Steam for about 15 minutes.

Related tags： Catering