Chinese Food
Babao baby chicken
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The nuomi Babao duck was a famous dish in the Qing Dynasty. This time, the duck was changed into a baby chicken. Its smaller size is more convenient for home operation and cooking. At the same time, part of the subsidence was changed into more easily purchased ingredients. It is also to better bring the palace dishes home. It is more simple. Eight treasure glutinous rice is brewed into the whole chicken belly. It's soft, waxy and mellow. It's delicious and not greasy. Eight treasure represents a good harvest. The pot is full of overflowing pots. Little K here wishes you happiness and prosperity.
Cooking ingredients
Cooking Steps
Step1:Eight treasures stuffing - add mushrooms, chestnuts, winter bamboo shoots and pork tripe to KitchenAid 9 cup food processor. Turn on the first gear. Cut the ingredients into large grains in about 10 second
Step2:Then add cooked glutinous rice, pork leg dice, duck gizzard dice, white fruit, lotus seed, Kaiyang. Turn on the first gear. Add cooking wine, raw soy sauce, old soy sauce, sugar, sesame oil, oyster sauce while stirring. Mix well
Step3:Ready to us
Step4:Babao baby chicken kitcheaid cast iron pot with water. Boil over high heat. Wash baby chicken's back. Cut off the keel. Blanch in boiling water
Step5:Take it out after blanching. Put it in KitchenAid medium-sized baking tray. Color the chicken skin with the soy sauce
Step6:Fill the chicken belly with the mixture. Put the ginger slices into the steamer. Steam at 100 ℃ for 90 minutes
Step7:Take it out. Put out the soup for later us
Step8:Blanch the slices of bamboo shoots, shrimps, green beans and mushrooms. Decorate them with steamed chicken
Step9:Put the soup into the KitchenAid stainless steel pan. Heat it over medium high heat. Add in the soy sauce. Pour in the water starch to thicken the sauce. Turn off the heat. Pour evenly over the chicken
Step10:Enjoy the delicious food.
Cooking tips:There are skills in making delicious dishes.
