Steamed Chicken
1.
Ginger
2.
Wash the sand ginger without peeling it, so rub it vigorously without sand, then pat it loose with a kitchen knife and chop it for later use.
3.
Put the chopped sand ginger, minced garlic, and a bit of minced onion (it doesn't matter if there is no onion, my child likes onions, so I put a bit) together, drizzle a spoonful of oil and stir evenly. I like Lee Kum Kee's Fortune Gasket, which is delicious and not very salty.
4.
Wash the killed chicken, use salt to coat the whole body inside and outside and rub it vigorously. After rubbing it evenly, let it stand for 10 minutes, then rinse off the salt and rinse it off with clean water. Do not wash it hard. \nThen stuff the mixture of sand ginger and minced garlic into the chicken belly, put two codonopsis pilosula, and seal the belly with toothpicks.
5.
Seal the belly with a toothpick
6.
Wash the oyster mushrooms, pour some oil and stir evenly, spread on the bottom of the steaming bowl.
7.
Put the sealed chicken into a steaming bowl covered with oyster mushrooms, sprinkle with red dates and goji berries. The ingredients do not need to be watered during the whole process. \nBecause the steaming bowl should not be covered, the steam will remain in the bowl of chicken, and the chicken itself will flow out. In this way, after finishing, there will be soup in the steaming bowl, which is original and delicious.
8.
The steamer should be filled with more water, preferably more than one-third of the steaming bowl. It takes an hour and a half, and the water will dry the pot.
9.
After the steaming is complete, use a spoon to scoop out the grated ginger and minced garlic from the chicken belly and put it in the saucer. Add some soy sauce and small green tangerines or lemon juice for dipping. \nLet’s start, it's delicious.
Tips:
Chickens must not be too fat, not too big, and not frozen. \nSand ginger is essential, the most important flavor here is sand ginger. \nWhen you start steaming, you can use a fork to poke a few times on the inside to make it easier to taste when steaming. \nWhen adjusting the small green tangerine dipping sauce, you must use the small green tangerine or lemon to taste it. Vinegar cannot be used.
