Cantonese Style Steamed Chicken

Cantonese Style Steamed Chicken

1. To prepare the ingredients, wash a local chicken, wash the red dates, rinse the angelica and dangshen with water to drain the water

2. Add 2 teaspoons of chicken essence, spread it on the chicken body, and massage it a few times to make it marinate and flavorful

3. Then pour the chicken juice on, try to spread the chicken juice on every part, and massage it to make it delicious

4. A red date stuffed in the mouth of the chicken (or not stuffed)

5. Stuff dangshen and a slice of angelica into the chicken belly

6. Pour in red dates

7. Drizzle with olive oil

8. Add 1 tablespoon of soy sauce to make the chicken look better

9. Tear a piece of Angelica into several pieces and sprinkle them beside the chicken body

10. Put the chicken pot into a pot of boiling water, boil SAIC on high heat, and continue to steam for about 7 or 8 minutes (I use a pressure cooker, the steaming time is relatively short, if you use a steamer, the steaming time is About 15 minutes)

11. After steaming, take it out of the pan (pay attention to the steam when boiling to avoid scalding)

12. Cut into pieces and serve on a plate

13. The chicken is very fresh and tender~ The color is also very appetizing

Tips:

1. Pour a little soy sauce on the chicken body to make the chicken color better;
2. Pay attention to steam burns when steaming and boiling;
3. When eating, you can dip a little sauce, or if you think it tastes right, you don't need to dip it.