Sand Ginger Chicken
1.
After the chicken is cleaned, cut into small pieces (remember that it must not be large, otherwise the marinade and cooking process cannot be controlled, and the taste will be poor.)
2.
First wash the sand ginger without peeling it, then put the sand ginger in a fresh-keeping bag and seal it, use a hammer to break the sand ginger, and try to hammer the sand ginger as much as possible (I personally think it is better to use a hammer to save effort). Turn the sand ginger out and chop it with a knife, and set aside.
3.
Introduce the black pepper mentioned earlier on the seasoning. This is my personal preference. I think the taste of crushed black pepper, which is commonly used in Western style, is also very fragrant.
4.
Add the ingredients mentioned in the previous auxiliary materials for pickling.
Finally, add the sand ginger and mix the ingredients with the chicken by hand.
Marinate for 20 minutes.
5.
You can add some shallots and shallots to make it more fragrant.
6.
Use plastic wrap to seal it to prevent steam and water from flowing down during the steaming process.
7.
Leave an air hole
8.
Cover and steam for about 8-10 minutes
Tips:
You can put a little peanut oil and sesame oil in the pickling process, but don't put too much, because the chicken itself has oil content, and a little oil will make it more fragrant.
I hope everyone likes this first dish I uploaded for the first time. Hehe. If you have any questions, you can discuss them together.
