Steamed Little Oil Chicken
1.
Clean the frozen chicken after thawing at room temperature, especially the inner cavity of the chicken, the lungs and other parts of the chicken, and the inside and outside of the chicken body should be rubbed with salt. The inner cavity of the chicken and the thick thighs of the chicken body should be painted more. Rub some
2.
Put the salted whole chicken into the plate and cover it in the refrigerator overnight and then take it out. Put the shallots into the chicken cavity, put ginger under the steaming plate, put the chicken in the steaming plate, sprinkle some crushed ginger slices, Put the steaming pan into the boiling water pot to steam the chicken (about 15 minutes)
3.
Chop the remaining ginger and minced shallots, take out the steaming dish, filter out the residue of the chicken juice from the dish, and put it into a small bowl
4.
Heat the pot and pour a little vegetable oil, add the minced ginger and shallots into the pot until fragrant
5.
Add the chicken juice in a small bowl to a boil, add a little sugar, salt, rice wine, and soy sauce to stir well and serve as a mixed sauce
6.
After the steamed chicken is spread and cool, tear it into chicken strips (or directly cut into pieces) and place it on the plate. The mixed sauce is served on the plate for dipping, or the sauce is poured directly on the plate.
7.
After the chicken is torn off, don’t waste the remaining chicken racks. Put the chicken racks in the rice cooker.
8.
Add rice and water, press "1 hour porridge/soup" and twist, no need to worry, the delicious chicken porridge will be ok in one hour
