Chinese New Year's Eve rice is a great fortune - steamed chicken with Luohan shoots, easy to learn, one is not enough to eat

Steamed chicken is one of my favorite dishes. The method is easy to learn, the taste is light and delicious, and most importantly, it is made by steaming, which can retain the original flavor of the ingredients, do not lose the moisture of the chicken, and is smooth and juicy, so it is also a very healthy practice.

Today's steamed chicken is steamed with a few Luo Han bamboo shoots, the chicken is tender and delicious, the Luo Han bamboo shoots are soaked in the steamed chicken juice, the sweetness is full of the fresh fragrance of the chicken, and the taste is sweet and fragrant, making this dish a higher level in terms of taste and nutrition.

【Ingredients】

Ingredients: Half of three yellow chickens (about 700 grams)

Excipients: 5 bamboo shoots

Seasoning: 15 grams of rice wine, 5 grams of green onions, 5 slices of ginger, 1 green onion knot, 1/2 teaspoon turmeric powder, 20 peppercorns, 4 grams of salt

Dipping sauce: 1 shallot, 5g minced ginger, 3 tsp light soy sauce, 1 tsp sesame oil

【Directions】

Step 1: Half a three-yellow chicken, cut off the chicken feet, cut off the nails, remove the chicken buttocks, clean up all the internal organs and other debris in the chicken belly, and rinse with water until there is no blood.

Step 2: Put the cleaned Sanhuang chicken into a basin, add 4 grams of salt, 15 grams of cooking wine, add ginger slices and green onions, 20 peppercorns, and half a teaspoon of turmeric powder. (The three-yellow chicken used by Zerui's mother today is the kind that can be bought casually on the market, if it is a local chicken or a high-quality stupid chicken, peppercorns and turmeric powder can be omitted).

Step 3: Wipe the three yellow chickens inside and out with green onion knot dipping seasoning, and rub them under the chicken wings. Marinate for more than 2 hours after rubbing.

Step 4: Wash the bamboo shoots and cut them diagonally into oblique sections.

Step 5: Put the chopped bamboo shoots on a plate.

Step 6, salted three yellow chicken rinse with water (one is because there will be some blood water out during pickling, and the other is to rinse off the uneven salt and dregs of the skin) drain the water and put it on the monk bamboo shoots, steam them in a steamer, and steam them on high heat for about 15 minutes after the water boils. (Half a chicken is about 700 grams, steamed on high heat for 15 minutes, the skin is smooth and the meat is tender, if you like the soft texture, then steam it for a few more minutes.) It is also possible to adjust the steaming time appropriately according to the size of the chicken)

Step 7: Take out the steamed three yellow chickens and pick up the ginger slices, and pour out the steamed soup for retention.

Step 8: Now let's mix a bowl of dipping sauce, and mince the chives and ginger separately.

Step 9: Put the chopped green onion and ginger into a bowl, add light soy sauce and sesame oil, add the soup of the steamed chicken and mix well to form a dipping sauce.

Step 10: Chop the slightly cooled chicken into pieces, put it on a plate and serve it with dipping sauce.

Bring the dipping sauce to the table!! Good luck, eat chicken during the New Year!!

1. Massage the marinade for a while to make it more flavorful.

2. The steaming time is adjusted with the breed, size and steaming utensils of the chicken.