Steamed Grilled Chicken
1.
The raw material diagram is shown in the figure.
2.
Mix the pepper and salt, add a teaspoon of five-spice powder and stir fry together to slightly yellow.
3.
Put the chicken in a container, wear disposable gloves, and knead it evenly with pepper and salt.
4.
Put the kneaded chicken into a fresh-keeping bag, tie it up, and keep it in the refrigerator for more than two hours, but not more than six hours.
5.
Pick and wash the chilled chicken in blanching water.
6.
The shiitake mushrooms and bamboo shoots are sliced, blanched, and spread on the bottom of the bowl.
7.
Mix steamed fish soy sauce, chili oil, sugar and chicken essence for later use.
8.
Cut the chicken into pieces and put it on the plate. Pour the sauce from step 7.
9.
Steam in the pot for 20-30 minutes. Sprinkle some coriander out of the pot for garnish.
Tips:
1. After marinating, be sure to blanch the water, wash and remove, so that the chicken is steamed well first, and second, the meat will not have any peculiar smell. Third, it will not be too salty.
2. The steaming time is determined according to the softness you like. Usually it will be cooked in 20 minutes, but if it tastes QQ, it will be softer if it is steamed, it depends on personal preference.
3. It tastes like brine chicken. Special fragrance and tenderness. You can also choose the vegetables you like below. Next time, I’m going to try the fans.
