Chinese Food
Steamed chicken with pepper
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Usually I buy chicken in the supermarket and it will be broken down into several parts. Then I cook them separately, such as stir fry, stew, salad, etc. This part of chicken leg is fresh and tender. It's not as Woody as chicken breast. The way of steaming is the best way to cook the delicious taste of chicken. It doesn't need too much seasoning. It's just salt and pepper. It doesn't need too much cooking. One marinate and one steam. The salty taste of salt and pepper makes the chicken more natural and delicious.
Cooking ingredients
Cooking Steps
Step1:Wash the chicken leg. Poke it with a sharp knife. It's easy to tast
Step2:Put salt and pepper in the wok and stir fry. Stir until the salt is slightly yellow. The aroma of pepper can be wafted out. Leave the wok and coo
Step3:Evenly smear pepper salt on the surface of chicken leg and cover with fresh-keeping film. Refrigerate for more than 2 hours. The amount of salt. It depends on the personal taste and curing time. If the time is short, you can apply more salt and pepper. If you put it in the refrigerator overnight. The curing time is long, you should apply less salt and pepper. Otherwise, it will be very salty.
Step4:Wash the pickled chicken legs with water to remove the salt and pepper on the surface. Pour a spoonful of cooking wine on them. Put them into a steamer. Steam for 20 minutes. Take the chicken legs out of the pan. Put them on a clean panel. Brush a layer of sesame oil (or a mixture of pepper oil and sesame oil) on the skin while it's hot. Then put the chicken legs aside to dry.
Step5:When the chicken legs are completely cool, cut them and put them on a plate.
Cooking tips:Recently, I found that many friends told me that the chicken they made was very different from mine. I should apologize to you here. Because the last step of the recipe was not explained in detail, so many friends mistakenly thought it was a steamed dish. In fact, it was a cold dish. It just used the steamed cooking method. Now it's re edited and corrected. After the chicken legs are out of the pot, they should be taken out of the plate. Do not put them with the chicken soup. Put the drumsticks on the clean panel. Brush the oil while it is hot. Then dry them completely and cool them. Cut them. As for the color of dishes, it's hard for ordinary broilers in the chicken farm to make this color. Only the local chickens in the farm, whether steamed or boiled, will have a light yellow color. There are skills in making delicious dishes.
