Steamed Chicken Drumsticks
1.
Prepare ingredients, peel and wash potatoes, and peel and wash carrots.
2.
The drumstick legs are cleaned, and the chicken skin is removed if you want to lose weight, which reduces the calories by one-third. Change the knife and chop it into small pieces, any size you like. Put it in the water to clean the blood water, and control the water. You need to mix powdered seasoning later. If the water is too much, it is not easy to stick.
3.
Put the chicken drumsticks in the bowl and add the sauce in the steamed meat seasoning. My taste is relatively light, and only half of the amount is used. If the taste is heavy, add more. The right amount is good. Marinate for 20 minutes to taste.
4.
Add 2 scoops of light soy sauce, 2 scoops of cooking wine, and 2 scoops of oil, and stir well. You don’t need to add salt. It feels just right to feel salty.
5.
Add the sliced garlic, green onion, ginger, and a little black pepper. If you don't like the taste of black pepper, you can leave it alone. Mix and stir evenly.
6.
Cut potatoes and carrots into hob pieces, about the same size as chicken pieces. Season with appropriate amount of salt, stir well, and spread them flat on a cage or on a plate.
7.
Add the powdered seasoning in the steamed meat seasoning to the marinated chicken thighs, mix and stir evenly.
8.
Spread the chicken legs flat on top of the potato and carrot cubes.
9.
Put enough water in the pot, put the chicken nuggets on the pot, turn to a low heat after the high heat boils, and steam for 20 minutes. Check with chopsticks, the potato and chicken nuggets are just soft.
Tips:
1. Adjust the seasoning in the steamed pork appropriately according to your own taste. If the mouth is heavy, add more seasoning.
2. After cutting the potatoes and carrots, mix them with a small amount of salt or edible oil for better taste. I'm losing weight, I didn't use oil to mix it.
3. The steaming time is for reference only. Use chopsticks to check that the chicken nuggets and potatoes are soft and rotten, then turn off the heat.
4. The cleaned chicken thigh pieces must be controlled dry and then coated with rice noodles, so that they will stick firmly and will not fall off.
