Chinese Food
Steamed chicken with ginger in lazy version
(78085 views)
Shajiang is mainly produced in the south of China, including Guangxi, Guangdong, Yunnan and Taiwan. Shajiang chicken pickled and steamed with Shajiang is a famous dish in Guangdong and Guangxi.
Cooking ingredients
Cooking Steps
Step1:Cut the chicken into large piece
Step2:Ginger peeled and sliced. Ginseng and Angelica frothing in water
Step3:Marinate chicken with ginger, ginseng, angelica and salt for 30 minutes
Step4:In the pot, put the chicken pieces into a large bowl, put the water in it, put it into the steaming drawer, and put the bowl on the steaming drawer
Step5:Take another pot and cover it. Start the [lotus chicken] function
Step6:When cooking is over, just put out the ingredients in the pot.
Cooking tips:1. Live Sanhuang chicken or live Qingyuan Chicken is the best choice; 2. Chicken pieces should not be too small, otherwise they will be fragile and rotten; 3. Sliced ginger to prevent it from sticking to the chicken, which will affect the taste of bitter; 4. No other seasonings except salt and ginger are added to keep the original taste of chicken. There are skills in making delicious dishes.
