Microwave Steamed Chicken

Name: Microwave Steamed Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Three Yellow Chicken; Some Cooking Wine; Some Soy sauce; Some salt; Some Chop peppers; Some ginger; Some parsley

by Meimeijia's Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

As things have improved, many places have gradually resumed work, but most of the restaurants are still closed. Not going out for so long, Meimei did not find it difficult, but it was too gluttonous for those delicious food!
In addition, the recent food is really light, Meimei can't help but miss the thick oily red sauce, which is fat but not greasy, and can tear and eat the roast chicken and duck with your hands! When I think about this picture, I can’t help but drool~

Many friends subconsciously think that roast chicken is a dish that belongs to autumn and winter. After all, seeing spring, when the temperature is warming up, everyone is afraid that it will be too greasy and uncomfortable to eat.

As a food writer, Meimei certainly has a lot of housekeeping tricks to degrease roast chicken! So, today’s goal is to make this roast chicken taste refreshing and not greasy.

Crisp and delicious, it melts in one sip!
When we cook at home, health is the first priority, so today we don’t use the oven or frying. Today, Meimei uses a very ordinary small kitchen appliance, which is available in every household! Use it to make chicken, it will be out of the pot in 15 minutes, the outside is burnt and the inside is tender and the fat is very little, so it is not burdensome to eat! Simple and easy to make, even my doll can do it, come and try!

Ingredients

Microwave Steamed Chicken

1. This year’s pork is particularly expensive. Fortunately, the chicken is quite cheap. The community group purchase is only 40 yuan a piece, regardless of male or female chickens. So during this time, my family eats chicken every day. Let's take care of it:

After opening the stomach, put it on a gas stove and burn it to remove the fluff. After cleaning it, make dense small holes in the epidermis, pour in the light soy sauce, cooking wine and drink some salt, spread the inside and outside evenly, and pickle it. One hour, if you have time, it will be more delicious if you put it in the refrigerator and marinate for one night.

2. After the chicken has been marinated, take it out and sprinkle it with chopped chili, ground ginger, ground coriander, and top with some dark soy sauce for coloring. Spread it evenly.

3. The chicken is ready, put it in the microwave and heat it on high heat for 12 minutes. If you don’t worry, you can take it out halfway and turn it over, but I didn’t touch it every time, and just heated it for 12 minutes and it was out.

4. After baking, sprinkle with chopped green onion and garnish. The whole one is served on the table. Children like to tear it with their hands. Isn’t it particularly easy? The meat of the chicken cooked in the microwave is tender and dry. It is more tender and refreshing than the cooked one. You must try the one with a microwave oven at home. Serve one when you are banqueting, especially for the face!

Tips:
When marinating, be sure to pierce the chicken with dense holes to make it easier to taste, and it will be more delicious if marinated overnight.