Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, steamed chicken. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Rinse chicken and place in a pot fitted with a steamer basket over water. Steamed chicken with mushrooms 冬菇蒸鸡 is a home-cooked dish 家常菜 popular among the Cantonese. It is quick and easy to prepare steamed chicken, and the gravy is the most satisfying part of the dish. Children can finish eating a bowl of steamed rice just with the gravy.
Steamed chicken is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Steamed chicken is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have steamed chicken using 4 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make Steamed chicken:
- Take 1 whole chicken
- Take chinese cooking wine (shaoxing) or hua tiao chiew
- Prepare spring onions, sliced gingers
- Get salt
Steaming allows you to cook chicken without using oil, which eliminates the need to add excess calories and. Steaming is an ideal method for cooking boneless chicken breasts and small whole birds such as Cornish hens. It retains the flavor, tenderness and moisture through the use of steam. It is a healthy method of cooking because no additional fat is used.
Steps to make Steamed chicken:
- Salt rub the chicken follow by chinese shao xing or hua diao wine. stuff spring onion, ginger, garlic. steam for 30-45 minutes (between 25-30mins)
It retains the flavor, tenderness and moisture through the use of steam. It is a healthy method of cooking because no additional fat is used. Chinese steamed chicken (白切鸡/白斩鸡) is one of the simplest Cantonese recipes. It is incredibly delicious when it is appropriately prepared. Steamed whole chicken has long been a staple in Asian kitchens; however, it has only recently moved into Western cuisine.
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