Steamed Chicken with Bamboo Shoots

Steamed Chicken with Bamboo Shoots

1. Ingredients

2. Half a three-yellow chicken, cut off the feet, trim off the nails, remove the bottom of the chicken, and clean up all the internal organs in the chicken belly. Rinse with clean water until there is no blood.

3. Put the clean three-yellow chicken into a basin, add 4 grams of salt, 15 grams of cooking wine, add sliced ginger and spring onion, 20 peppercorns, and half a teaspoon of turmeric powder.

4. Rub the three yellow chicken inside and out with the spring onion dipping sauce, all under the chicken wings. Pickled for more than 2 hours after rubbing.

5. Wash Luo Han bamboo shoots and cut them into oblique sections.

6. The cut Luo Han bamboo shoots are placed on the plate.

7. Rinse the salted three-yellow chicken with water (one is because some blood will come out during the pickling, and the other is to wash away the uneven salt residue on the skin) drain the water and place it on the Luo Han bamboo shoots and put it in the steamer Steamed.

8. After the water is boiled, steam on high heat for about 15 minutes.

9. Take out the steamed three-yellow chicken, take out the ginger slices, and pour out the steamed soup for use

10. Now let's make a bowl of dipping sauce, mince the chives and ginger separately.

11. Put the chopped green onion and ginger into a bowl, add light soy sauce and steamed chicken broth, mix well to form a dipping sauce.

12. Cut the chicken into pieces and serve on a plate with dipping sauce.

13. Bring the dipping sauce and serve it! ! Good luck, eat chicken for the New Year! ! !

Tips:

Half a chicken is about 750 grams, steamed on high heat for 15 minutes, the skin is smooth and tender, if you like the soft taste, steam it for a few more minutes. The steaming time can also be adjusted appropriately according to the size and variety of the chicken.