Steamed chicken with bean curd and flower carving

Steamed chicken with bean curd and flower carving

Introduction:

"There are so many ways to make chicken. I like this one very much. It's exquisite with a little mystery. It's always suitable for home dishes or cold dishes. The taste is unique. The most important thing is that it is simple. "

Production steps:

Step 1: remove the bone from the chicken thigh with a knife

Step 2: roll up the chicken leg

Step 3: wrap the chicken roll with a piece of gauze and tie it tightly

Step 4: put the chicken in the pot, bring the steamer to a boil, and steam the chicken roll for 20 minutes. The key to this step is that the chicken can not be steamed old, just cooked best, otherwise the taste will be completely different

Step 5: take out the chicken and quickly soak it in a large basin of cold water (preferably ice water) for 10 minutes

Step 6: soak the chicken in the marinade and refrigerate for 8 hours

Materials required:

Chicken leg: 2

Huadiao wine: 1 cup

Soy sauce: 1 / 2 cup

Sufu: 2 pieces (crushed)

Salt: 1 / 2 teaspoon

Sugar: 1 tbsp

Five spice powder: 1 / 2 tsp

Scallion: 1 / 2 (chopped)

Ginger: 1 tbsp

MSG: right amount

Note: because I am in Toronto, the tap water here is very cold and direct drinking water. It can be used directly for soaking. Domestic friends do a good job with cold water, put in ice to soak chicken legs, this step is mainly to make chicken skin crisp and tender.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Maoxiang