Steamed Pepper Mochi Chicken

Steamed Pepper Mochi Chicken

1. Prepare a three-yellow chicken with ingredients. Don’t choose too big a three-yellow chicken. I think about 2 catties is more appropriate. Pepper diced and coarse salt (preserved food is more effective than edible salt)

2. Put the kosher salt and pepper in the pot, stir-fry on low heat until the pepper fragrant, and slightly change color, turn off the heat and let cool.

3. Three yellow chickens remove the buttocks, chop off their heads, trim off nails, and clean up all the lymph on the neck and internal organs in the chicken belly, especially the chicken lungs, which must be cleaned.

4. Put the cleaned three-yellow chicken into a larger pot, add the fried pepper salt and turmeric powder. (If there is no turmeric powder, you can add a little soy sauce to color the chicken and make the color better)

5. Dip the seasoning on the chicken with green onion knots and spread it evenly. All parts must be wiped. Salt should also be applied to the inside of the chicken. Massage the thick meaty areas such as chicken thighs and chicken breasts for a while to taste.

6. Put it on the plastic wrap and put it in the refrigerator to seal and marinate for 5~10 hours. You can also prepare it one day in advance and put it in the refrigerator, and then take it out the next day. Steam it, the longer the marinade, the more delicious it will be.

7. The marinated chicken is washed with water to remove the salt and peppercorns on the surface, leaning against the edge of the pot, and slightly controlling the moisture.

8. Put sliced ginger and a handful of scallions on the plate, and place the dried onion ginger slices on top of the ginger slices. Put it in a steamer, pour 1 teaspoon of cooking wine, and steam on medium heat for 25-30 minutes. (Turn the steamed chicken water to medium heat after boiling to prevent the skin from cracking and affecting the appearance)

9. Steamed on medium and small fire for 25 minutes, pierced with chopsticks and no blood came out, took it out and let it cool. (The steaming time is extended or shortened according to the size of the chicken. The three-yellow chicken I bought this time is about 800 grams, and it was steamed on medium heat for 25 minutes. I think it is just right. The time is for your reference)

10. When it cools, make a bowl of dipping sauce, take a bowl, add minced green onion and garlic, add 2 teaspoons of umami soy sauce, a little sugar, a little MSG, 1 teaspoon of sesame oil, and add an appropriate amount of steamed soup and mix well. Into dipping sauce.

11. After cooling, cut the pieces into a plate, bring the dipping sauce and serve on the table, the skin is smooth and tender.

Tips:

1. After steaming, you must let it cool before cutting. If it is out of the pan, cut it into pieces, the chicken will be scattered, the skin will be cracked, and the appearance will not look good.

2. The amount of pepper salt can be adjusted according to the length of the marinating time. If the marinating time is short, apply a little more to make it easier to taste as soon as possible. If the marinating time is sufficient, use less