Steamed Chicken Thigh

Name: Steamed Chicken Thigh
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: Some Baby dishes; Some Wolfberry; Broccoli; Soy sauce; Oyster sauce; Cooking Wine; Ginger powder; Sugar; corn starch

by Happy and happy

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Although it was beginning of autumn, it was still very hot and hot at noon, especially when I went out and picked up my eldest daughter back at noon. But the children are at home, lunch is still to be done, especially the boss played three hours of tennis in the morning, physical exertion is too much, usually not long after entering the house is to eat. Not only to eat, but also to have meat, vegetables and nutrition. Smart cooks have to learn how to make good use of home ingredients and cook a dish in a time-saving and labor-saving manner. For example, the rice cooker can reserve rice, the cuts that need to be fried can be cut in advance, and the dishes that need to be marinated can be marinated in advance to taste, which can help shorten the cooking time. Today I am going to share a steamed chicken thigh. It is easy to cook and nutritious. The whole process is steamed. I don’t need to stir-fry in the kitchen. It’s easy.
Chicken thigh meat is tender and delicious, with a relatively light taste, high protein and low fat, and a lot of potassium, sulfuric acid and amino acids. At the same time, chicken has more vitamin A content than other meats. The steamed cooking method can maintain the nutrition and original flavor of the food. , With less fat, it is a very healthy and simple cooking method at the same time. Please read down on the specific production process!

Ingredients

Steamed Chicken Thigh

1. Wash the drumsticks. I use the drumsticks, which can also be replaced with chicken thighs;

2. Chop the chicken drumstick into small pieces, wash off the blood, drain the water, put it into a large bowl, add light soy sauce, oyster sauce, ginger powder, cooking wine, white sugar, mix well;

3. Add a teaspoon of cornstarch to the chicken thigh meat;

4. After stirring evenly with chopsticks, wrap it with plastic wrap, put it in rock sugar and refrigerate, and marinate for more than 2 hours;

5. The marinated chicken thighs are placed on a large plate, and some goji berries are sprinkled on the surface;

6. Put the plate with chicken thigh meat on the grilling net of Changdi steam oven; (if there is no steam oven, use the steamer in the same way, just put the plate on the steamer of the steamer)

7. Fill the water box with pure water, install the water box upside down, don't underestimate this box of water, it can be steamed for a long time, if you just steam a dish, it will not be used up;

8. The steam oven is set to the steam mode, 100 degrees, 20 minutes. One of the reasons I like to use the steam oven to make food is that it has fast steaming, the temperature in the oven is even, rapid heating, no nutrition loss, and good steaming. , From the glass door, you can see that the chicken inside is changing little by little, and there are also traces of steam and water droplets on the door;

9. Because I want to put some baby vegetables in, so when the chicken has 5 minutes, open the oven door;

10. Put the cut baby cabbage in and place it on a plate; then close the oven door and continue steaming for 5 minutes. A feature of this oven is that it will pause when the oven door is opened, and you need to manually press it to continue after closing the oven door;

11. Time is up, you can take it out;

12. A plate of steamed chicken thigh meat that is tender, tasty, healthy and nutritious is ready. There is no oil and salt, no irritation in the kitchen, and a plate of dishes is easily prepared. Isn't it very simple?

13. I usually marinate the chicken after breakfast in the morning. When I get home at noon, I take it out and steam it directly. It is simple and convenient, and it tastes very good!

14. Fragrant and tender, delicious

Tips:
[About steamed vegetables]
Steamed vegetables is a cooking method that uses water vapor generated after water boils as a heat transfer medium to mature food. Steamed vegetables have the characteristics of high water content, moisturizing, soft waxy, original flavor, and clear flavored soup. According to research, the history of "steaming" can be traced back to the Yan-huang era. Since our ancestors invented the pot, "cooking" first, and then "steaming" was born. Compared with other cooking, the steaming process can maintain the nutrition and original flavor of the food, and has less fat, so it can be called the most suitable way of healthy eating in summer.
The raw materials of steamed vegetables are in a closed state during the heating process and are directly in contact with steam. Generally, the heating time is short and the water does not evaporate in a large amount, so the original flavor of the finished product is present, and the taste is tender or soft. There are many types of steamed vegetables. Vegetables, chicken, duck, fish, meat and other foods can all be used for steaming.