Steamed chicken with Jiangxi Flavor -- the most delicious chicken soup with the least seasoning recipe

Steamed chicken with Jiangxi Flavor -- the most delicious chicken soup with the least seasoning

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I spent ten days in Kenya during the Spring Festival. I saw the vast African prairie and unrestrained wild animals. I also saw the barren land and the scarcity of products in Africa. My Chinese stomach was also suffering. So, as soon as I got home, I hurriedly went to the market to pick up a chicken. The ingredients were enough. In a few simple steps, I cooked this delicious steamed chicken. If you want to know about Jiangxi food culture, you may as well try. There will be a surprise.

Cooking ingredients

cooking wine:1 tablespoon

ginger slices:5 pieces

chives:2

salt:a few

Cooking Steps

Step1:The hen slaughters and cleans the chicken, removes the internal organs, and puts the mushroom into the chicken belly.

Step2:Then put in the scallion knot and ginger slices.

Step3:Put the side of the chicken in the steaming bowl. Spread the soaked fungus all around.

Step4:Put in the pork slices.

Step5:Wash away the dust on the surface with warm water and cut into pieces.

Step6:Spread the bacon around the chicken.

Step7:Pour a spoonful of cooking wine on the surface of the chicken body. Pinch a pinch of salt with your thumb and forefinger and sprinkle it on the surface. Finally, pour some hot water into the steaming bowl.