Steamed chicken with flour

Steamed chicken with flour

Introduction:

"This is a dish that my pig's grandmother often cooks for him. The pig doesn't eat spicy food at all, so all kinds of soup and steamed dishes have become the most common food. Yesterday, Piggy's father wanted to take him out to play, so he asked them to go to the vegetable market to buy vegetables. When he asked him what he liked to eat, piggy said he wanted to eat pheasant. Because it's a small pot, so there's very little seasoning. "

Production steps:

Step 1: remove the skin and viscera of the pheasant, rinse and chop it.

Step 2: put the chopped pheasant into a bowl, add salt, soy sauce, cooking wine and chicken powder, mix well and submerge for 20 minutes.

Step 3: add oil and heat in the pot, add the chopped ginger and garlic slices and saute until fragrant. (I forgot to take pictures of the cut garlic and ginger, huh)

Step 4: add in the fried chicken. (about 2 minutes)

Step 5: turn the heat down, pour in the steamed rice flour and stir fry until fragrant.

Step 6: turn off the fire, sprinkle a little water and stir well.

Step 7: put it into a steaming bowl, sprinkle the remaining water on the surface, add water to the pot and bring to a boil, then put it into the frog and steam for 20-30 minutes, turn off the fire and steam for 3 minutes, then take it out.

Materials required:

Tian Ji: three

Garlic: right amount

Ginger: right amount

Homemade steamed rice noodles: 100g

Salt: right amount

Soy sauce: right amount

Cooking wine: moderate

Chicken powder: right amount

Water: moderate

Note: 1. When frying rice noodles, it's better to fry it in a small fire. Don't scorch it, or it will have bitter taste. 2. The dishes steamed with rice noodles and meat should be sprinkled with proper amount of water. The steamed dishes will not dry, and the rice noodles are easy to be cooked. 3. It will be more fragrant if it is fried and steamed again. You can not fry it for fear of trouble.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: light